Adapted from: 新加坡风味小吃 (Singapore Hawker Food) by Jimmy Chua
I love traditional Chinese restaurants that serves braised peanuts as part of their appetizer (you know, those soft ones that are fulllll of flavor?) and have always thought that the only way I could get them is to buy the canned ones at the supermarket.
That was until I chanced upon the cook book (another one of those Popular bookstore ones) specializing in home-cooked Singapore’s ‘Hawker’ Fare.
Gave the recipe to my mum and a week later, came back home from work to find a big pot of braised peanuts. Just in time for my grandma’s stay at my place for the weekend. (卤花生 是老人的最爱）。
And of course, mum being mum, she tries to make everything ‘less salt, less oil’ so the end product was a tad bit bland.
Trust the original recipe from Jimmy Chua!
200 g Big Peanuts
3 rice-bowls water
1 Star aniseed (八角）
1 g Cassia bark (桂皮）
1/2 tsp Salt
1 tbsp dark soy sauce
1 tsp light soy sauce
1 tsp sugar
1/4 tsp five-spice powder (五香粉）
1. Soak peanuts in hot water for 2-3 hours.
2. Boil water in a pot with star aniseed and cassia bark.
3. Add seasoning and peanuts and bring to boil
4. Turn to low heat and simmer for 3-4 hours. (i think 5-6 hours would make it softer. but, according to your preference of course)