Braised peanuts

Other

3 servings

Very Easy

3 h 10 m

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Those peanuts do not taste salty but are quite aromatic and has a tinge of sweetness from the rock sugar.

Ingredients

• 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

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Preparation

• 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.

Observations

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

Questions

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