Is January really almost gone? I really thought that things would slow down after the Christmas holidays but oh how wrong I was! With the new job, days have gone by in a blur. Most of the time I’m meeting new people, learning new systems, products and before I know it, it’s past seven or eight in the evening. At times my head’s just spinning with so much new information that I long for the day when everything “just clicks”… The good news though, as nerdy as it sounds, is that I’m enjoying it all. I feel lucky to be where I am now.
Then there’s my other project. In between work, I’ve also been getting our house ready for auction. We had it painted and did a little bit of cleaning and styling, and by the time it was done, I was almost regretting leaving. In fact, the photographer said it was the most photogenic house he had seen in a long while.
So really, there isn’t much time for anything else. Blogging has continued to take a backseat for the moment, especially, as I mentioned before, being able to visit some of my favourite blogs. Even the recipes now that appeal to me, are the ones that require minimal effort on my part.
Take these Chinese Style, also known and Fragrant Braised Peanuts, I made the other day, which also coincides quite nicely with Chinese New Year just around the corner. The inspiration for them came during one yum cha lunch with my family where I polished off the braised peanuts that came with the roast duck and soy chicken. As I nibbled on them I thought they tasted like they had been cooked in a traditional Chinese red braising liquid and that there probably wasn’t much to making them. Sure enough, this tasty snack takes nothing more than placing all ingredients in a pot and allowing to simmer for a few hours. Peanuts braised in soy, star anise, cassia, garlic, chillies, sugar and hints of citrus, the result is a myriad of lovely and addicting flavours.
Chinese Style Braised Peanuts
- 750 grams raw peanuts
- 3 star anise
- 2 cinnamon sticks or cassia barks
- 2 dried orange peel pieces (or 1 fresh orange peel)
- 5 cloves garlic, peeled
- 3 dried chillies
- 50 grams rock sugar or caster sugar
- 4 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 teaspoons five spice powder
- Combine all ingredients in a large pot with eight cups of water. Bring to a boil and then turn the heat down so that the braising liquid is just simmering. Add some water while cooking if necessary (I added around two cups each hour I boiled the peanuts). Cook for around two and a half hours.
- Remove the peanuts from the heat and place in another container. Allow the peanuts to cool before storing in the refrigerator.
Hi there…. I am a big fan of braised peanuts. I tried this recipe and although the flavours were great, my peanuts were still crunchy (while I like mine soft) even after cooking it for 3.5 hours. Is there a trick to it? e.g. soaking? Or perhaps a different type of peanut? …. Thank you for your help.
The perfect beer food! I can’t remember the last time I had Chinese peanut…thanks for the recipe!
I too can’t believe that January has gone. Happy CNY. The peanuts sound like the perfect snack with a drink.
happy chinese new year!
Happy Chinese New Year!
You might like this article:
http://www.smh.com.au/entertainment/restaurants-and-bars/china-dining-visit-12-regions-without-leaving-sydney-20110131-1aawh.html
@Jen – this sounds fantastic! Getting hungry reading the list… thanks for sharing with me! 🙂
All I can say is that looks really appetizing!
Raymund
http://angsarap.wordpress.com
Looks delicious – and how pretty is that blue dish you’ve used! Good luck with the auction. Still in shock about how much the stylist fees are.
I’ve never had anything like these, but I can almost smell them through the computer.
I’m intrigued and very much want to try this! Sounds delicious…
Southern US style Boiled Peanuts with an oriental flair! I bet you could easily do these in a Crock Pot and not have to keep adding the water.
These sound very moorish. Good luck with your projects.
Great photos! We’d love for you to share your recipe and images at dishfolio.com!
Five spice peanuts are so addictive! I can munch on them all day and never got enough of these tasty nuts. Beautiful clicks!
Really unusual, Trissa. And your presentation is perfect! I love those flavors.
savory delectable appetizer! I miss my grandma’s version of this one…
she used to eat it with congee among other toppings.
Lovely lovely plates!!!
These look delicious … and easy too! Think I might have to try this out next time we have people over!
Oh how I miss this! Thanks for the reminder. I always munch on them and I eat too much of them until I get sick.
Good luck with the house!
Oh my! I’ve never seen nor eaten anything like this, but as a diehard peanut/nut lover I simply must try these soon!
Oh my god! Are these the braised nuts that are so soft and very flavourful that are usually served at Chinese restaurants? I’ve been dreaming about making these!!! It is gonna be a breeze making it with our new pressure cooker! Thank you for the recipe!
ooh ive never thought to make my own braised peanuts yum!
hi Trissa, These peanuts are quite delicious though I don’t know if I would spent a couple of hours over them (except to eat). By the way, I saw the pics of your old house and it looks amazing =)
The first time I had these was on my recent trip to KL. I fell in love with them and found a recipe that I’m yet to try. And here they are again! Delicious!
I love these, Trissa! My mom just learned to make something similar except she braises them in the shell. So delicious and I like the texture of the cassia in the photos.
I used to love eating these peanuts in HK when I was very young, and haven’t had them for years; thanks for the recipe! Looks great!
great way to infuse flavors; I was a little bit shocked of the cooking time, but your photos speak for themselves .
These sound very snackable. I love braised peanuts, and eating the boiled ones in the shell is rather addictive too.
It’s so exciting when you have a new job that you love. It doesn’t sound nerdy at all Trissa.
Great dish this one. If I get the chance to make it, someone will have to forcefully take the plate off my hands.
Great news about your house!
Magda
Trissa, glad that you are enjoying your new job! I haven’t managed to blog for quite a while as well. These peanuts are always great to snack on – before the main dishes get served at dinner 🙂