• Prep Time 20 minutes
  • Cook Time 35 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Description

To pave the way for a hearty main meal, first serve these light, fresh appetizers – Fragrant Braised Peanuts – with Oriental appeal.

This recipe was first published in Amy Beh’s column, Cook’s Nook. 


Recipe Ingredient

  • 400 g raw peanuts
  • Ingredients A
  • 4cm cinnamon stick
  • 2 star anise
  • 5 cloves
  • 5 red dates
  • 3 black dates
  • 5 g tong kwai slices
  • 5 slices licorice root
  • 4 g chuen koong
  • 1 tsp white peppercorns
  • 1/2tsp five-spice powder
  • Ingredients B
  • 1 tbsp salt
  • 1 tbsp dark soy sauce
  • 50 g brown sugar
  • 30 g rock sugaror to taste
  • 1 litre water (enough to cover the ingredients)

Instructions

  1. Soak the peanuts in water overnight, then remove and drain.
  2. Combine Ingredients A and place into a muslin bag. Secure the opening tightly with cooking twine.
  3. Place the bag of herbs and spices into a pressure cooker. Add peanuts and Ingredients B and pour enough water over to cover. Cook for 35 minutes.
  4. Remove from heat, but allow the peanuts to steep in the soup for a couple of hours before serving.
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5 thoughts on “Fragrant Braised Peanuts”

  1. Mr.Peanut - June 20, 2019 at 2:19 pm

    Wow~ no more can braise peanut for me

    Reply
  2. Natasha Vermeulen - January 16, 2020 at 2:05 pm

    Sorry for sounding ignorant, but would someone please explain to me what chuen koong is? I tried looking it up on Google but I only get results for more braised peaunts recipes. Thanks 🙂

    Reply
    • Jay - January 4, 2021 at 12:36 pm

      I would like to know too

      Reply
      • Kuali Cares
        Kuali Cares - January 6, 2021 at 10:06 am

        Hi Jay, Natasha, apologies we haven’t managed to answer this yet. Chuen Koong is a type of herb that is usually found in traditional Chinese herbal stores. If it is difficult to find this ingredient, you may omit. Happy cooking!

        Reply
  3. Anonymous - March 16, 2021 at 11:24 pm

    https://www.newmalaysiankitchen.com/common-chinese-herbs-in-english-and-chinese/

    Chuen Koong ( 川芎 ) is Sichuan Loveage in English.

    Reply

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