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

Recipe Ingredient

  • 200g peanuts (use the bigger type), preferably soaked overnight
  • 3g tong kwai
  • 2g liquorice stick (kam chou)
  • 1g mandarin peel
  • 1 star anise
  • 3cm cinnamon stick
  • 3g chuen koong
  • 1 tsp chopped garlic
  • {Seasoning}
  • 2 tbsp light soy sauce
  • 1 tbsp Premium oyster sauce
  • 3/4 tsp salt
  • 1 tsp thick soy sauce
  • 1/8 tsp pepper
  • 60g cane rock sugar


  1. 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 1–2 minutes.
  2. Add in peanuts and seasoning. Continue to boil for 3–4 minutes. Reduce the heat and simmer for 1½ -2 hours or until peanuts are soft and tasty.
  3. Serve peanuts as an appetizer before a meal or even as a snack.
  4. Note: The peanuts will cook faster and softer if pressure-cooked for 30 minutes.

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