Friday, September 26, 2014

Chinese Braised Peanuts

Let's have something light for lunch today! Simple Teochew Muay (潮州糜) with simple light dishes  to go along :D One of my boy's favourite dish is Chinese braised peanuts. He can easily polish up a whole canned braised peanuts if I do not stop him! hahaha Luckily his little sister did not fight with him for this dish as she simply don't touch it at all! As I do not have a pressure cooker, it took rather a long time to achieve a really soft texture by cooking over stove. Though they are not as soft as canned version one, it still tasted very delicious as they were fully infused with spice flavours after long hours of braising. 

Raw peanuts and spices 

Recipe source : My Kitchen Snippets
  • 200gm peanuts - soak overnight
  • 2 pieces tong gui 当归
  • 1 piece dried orange peel
  • 1 star anise
  • 1 cinnamon stick
  • 1 tsp chopped garlic
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 4 pieces rock sugar
  • salt & pepper to taste

  1. Rinse soaked peanuts and drain well.
  2. Combine all the ingredients in a pot with some water (completely submerge the nuts) and bring to boil.
  3. Reduce heat and simmer until the peanuts are soft, about 2 hours. 
  4. Serve braised peanuts warm or at room temperature.

A warm and hearty bowl of porridge with braised peanuts, preserved radish omelette, grilled chicken and 油麦菜

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