Braised Peanuts

When we eat at a restaurant, we are sometime served with some peanuts to nibble on while waiting for the main dish to come. Those peanuts do not taste salty but are quite aromatic and has a tinge of sweetness from the rock sugar. As the raya breaks is just around the corner, I had in mind I must try this recipe that I adapted from 'KUALI'.

Here is the recipe:

Ingredients
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

Method

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 10 minutes. Add in peanuts and seasoning. Continue to boil for 30 minutes. Reduce the heat and simmer for 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.

Chicken In Hoisin Sauce

The cooking method is the same as my previous post `Pork Leg In Hoisin Sauce', of course the ingredient amount need to be adjusted accordingly. In addition, I added hard boiled eggs. This dish is as good as `pak lor' chicken/pork.