Substituting for Candlenuts in Indonesian Food

Question

Indonesian cuisine relies heavily on candlenuts as a base and thickener for spice pastes which are the foundation of the cuisine. This includes many of the various rendangs and sambals, such as Sambal Kemiri. Candlenuts are also used in Malaysian cuisine.

Thing is, in San Francisco candlenuts are kind of hard to come by. I have to buy them in the Asian supermarket, frozen, and they're quite expensive. So my question is, what's the best substitute for candlenuts using readily available ingredients in an American general market?

Here's a few I've thought of, some of which I've even tried:

• Macadamia Nuts
• Raw cashews
• Roasted Cashews
• Brazil nuts

The thing is, I don't have very in-depth experience with Indonesian cuisine, so even if it tastes OK, I'm not sure I'm getting the flavor right. Recommendations?

Answer 1

Macadamia is as close as you will find for the texture and oil content. As you are using it for spice pastes -the only use I have had for them- then macs are an excellent carrier. That slightly bitter and sometimes soapy aftertaste, I have yet to find a substitute for. What's a Laksa without that flavor component?