Braised peanuts

3 servings
10 min
3 hours
Very Easy
Those peanuts do not taste salty but are quite aromatic and has a tinge of sweetness from the rock sugar.


Number of serving: 3
200 g peanuts (use the bigger type), preferably soaked overnight

3 g tong kwai

2 g liquorice stick (kam chou)

1 g mandarin peel

1 star anise

3cm cinnamon stick

3 g chuen koong

1 teaspoon chopped garlic Seasoning

2 tablespoons light soy sauce

1 tablespoon Premium oyster sauce

3/4 teaspoon salt

1 teaspoon thick soy sauce

1/8 teaspoon pepper

60 g cane rock sugar


  • Rinse soaked peanuts and drain well in a colander.
  • Combine tong kwai, liquorice stick, chuen koong, mandarin peel, star anise, cinnamon stick, garlic and water in a saucepan.
  • Bring to boil for 10 minutes.
  • Add in peanuts and seasoning. Continue to boil for 30 minutes.
  • Reduce the heat and simmer for 2 hours or until peanuts are soft and tasty.
  • Serve peanuts as an appetizer before a meal or even as a snack.


Note: The peanuts will cook faster and softer if pressure-cooked for 30 minutes.


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