Braised peanuts

Braised peanuts

braised-peanuts

Korang kalau pergi makan kat luar mesti pernah jumpa kacang tanah rebus kan… kalau kat warung2 melayu yang aku jumpa biasanya kacang tanah rebus dengan kulit2 sekali… kalau kat kedai cina kacang tanah yang dah dikopek and direbus dengan kicap… sangat sedap… aku sangat suka… and aku tersangat-sangat suka bila jumpa resipi untuk braised peanut ni kat blog kakak nih..

Semalam lepas masak sup ayam, aku rasa macam nak munchies pulak, teringat kat kacang yang memang dah aku rendam semalam (memang dah ada niat pun nak buat..) terus cari buku resipi and masak…

Ini aku copy and paste je lah..(jangan marah ye ms. gertrude)..

Ingredients :
(adapted from Kuali)

200 grm of peanuts – soak overnight
2 piece of tong kwai
some orange peel
1 star anise
1 cinnamon stick
1 tsp of chopped garlic

Seasoning

2 tbsp of light soy sauce
1 tbsp of oyster sauce
2 tsp of dark soy sauce
4 pcs of rock sugar
salt and pepper to taste
Enough water for braising

1) Rinse soak peanuts and drain well.
2) Combined all the above ingredients in a pot with some water and bring to boil.
3) Reduce the heat and continue to simmer until peanuts are soft. It might take 1 1/2 – 2 hours.
4) Serve peanuts warm or at room temperature.

Note : The peanuts will cook faster and softer if you use pressure-cooker for 30 min.

braised-peanuts2

* Kacang ni sangat sedap! ~Nyuuuummm tapi sadly aku tak de pressure cooker so, kacang aku tu tak le selembut yang aku ingin kan. Walaupun aku dah masak lebih dari 1½ jam…. sedey… and also..aku omit tong kwai and orange peel simply because i didn’t have them, still tasted great though… thanks to gertrude for the recipe.

6 Responses »

  1. tong kwai itu herb cina kan?

    this is something unlikely aku akan try,
    since kau kata sedap, terguda gak aku nak try..

    and plus side is aku punya pressure cooker, yippie..

    :)

  2. hantumakan :
    yes, tong kwai ialah herb cina, mencik ko ada pressure cooker..

    jm:
    yess.. memang sedap. Especially so if ko hantu kicap kira macam aku gak ler..(baru nak ngaku..) hehe..

  3. Julie, kalau you tak ada tong kwai tak payah taruk. Next time when you masak ni, try not to put the rock sugar dulu as I found out that sometime when we put sugar dulu, the kacang will take a longer time to lembut. Put the sugar only after the kacang dah lembut. Hope this help.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>