INGREDIENTS:
- 1 lb raw peanuts, shelled
- ¼ cup soy sauce
- 1 stick cinnamon
- 2 star anise
- 2 Japanese dried chili
- 3 cloves garlic, peeled
- 3 tbsp sugar
- 2 tsp salt
- water
HOW TO COOK:
- Rinse the shelled peanuts three times under running water to get rid of the dirt.
Method 1:
- Combine the peanuts, soy sauce, sugar, salt, cinnamon stick, garlic, star anise, and dried chili in a crockpot.
- Add enough water to cover the peanuts.
- Place a plate over the peanuts to keep them submerged during cooking.
- Cook on high for about 6 to 8 hours or until desired tenderness.
Method 2:
- Combine the peanuts, soy sauce, sugar, salt, cinnamon stick, garlic, star anise, and dried chili in a a stove top pot.
- Add enough water to cover the peanuts.
- Heat over medium heat and bring to a boil.
- Lower heat and simmer for about 3 to 4 hours or until desired tenderness.
- Stir every 10 to 15 minutes to allow peanuts to cook evenly and add more water if needed.
- Allow cooked peanuts to slightly cool in braising liquid. Using a slotted spoon, remove from pot and discard spices.
- Serve warm. Enjoy!
IMAGE: steamykitchen.com
Also try: Adobong Mani
