Saturday, October 30, 2010

Boiled Peanuts

Peanuts were a favorite of mine while growing up. Generally we had this as plain roasted peanuts, masala peanuts or the candied peanuts. Once when I was young, I had these boiled peanuts and I always wanted to try this. So when my daughter wanted to have the shelled peanuts from the grocery store, I thought of making this. And when I was looking this up, I realized that this is a simple preparation popular around the world. This is how to make boiled peanuts as done in China, India, Malaysia, Mexico, Nigeria, USA, Philippines, Singapore, Thailand, Taiwan.


Raw Peanuts - Enough to fill your pot
Water - Enough to cover the peanuts
Salt - 6-8 tablespoons of salt per gallon of water used


If your raw peanuts are in the shell then rinse them several times in cool water to remove debris.
Put the raw peanuts into a pressure cooker. Leave at least 4" room at the top.

Add water (measure as you fill) until it reaches no more than 3" from the top of the pressure cooker.

Add Salt to the cooker (6-8 tablespoons per gallon of water used).

Stir the contents and bring it to a rolling boil.Put the weight and pressure cook on low for 35 minutes .To check whether they are done, pull 1 or 2 peanuts out and crack them open. When they are soft, they are done. If they are still slightly crunchy, they are not done yet, If they are not salty enough, leave them in the salted water and turn off the heat. When they are done, drain and serve immediately

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