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
Instructions
- 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.
- 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.
- 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.
