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.
- 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)
- Soak the peanuts in water overnight, then remove and drain.
- Combine Ingredients A and place into a muslin bag. Secure the opening tightly with cooking twine.
- 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.
- Remove from heat, but allow the peanuts to steep in the soup for a couple of hours before serving.
5 thoughts on “Fragrant Braised Peanuts”
Wow~ no more can braise peanut for me
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 🙂
I would like to know too
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!
Chuen Koong ( 川芎 ) is Sichuan Loveage in English.