This is a wonderful snack and easy to cook but not so easy to get the correct type of raw peanuts in their shell to achieve those 'lum'/soft texture. To my experience, if the peanut is bigger and has red skin, they are better for roasting or frying. For boiling, the peanut has to be smaller and with white skin. But, when the crave is there and you have no choice, any type will do.
Ingredients:
1 lb dried raw peanuts
1 tsp tumeric powder
3 tbs salt
1/2 cup sugar(Only add sugar when the peanuts are tender)
Method:
Soak in water overnight.
Rinse the peanuts and using the pressure cooker, boil with salt and tumeric powder until tender (about 1/2 hr)
Once tender, add the sugar and simmer for another 10 mins.
Drain and enjoy
Serves
Saturday, September 16, 2006
Boiled Peanuts/Lum Far Sung
Subscribe to:
Post Comments (Atom)
5 comments:
My mum does not use turmeric. She adds 'kam chou' (liquorice bark) and uses rock sugar.
anonymous
thank mom for the tip of using kam chou and rock sugar.
i use tumeric for the color only otherwise the appearance will not be so appealing with it.
Wouldn't rock sugar be a waste since you need to drain and rid of the water?
Still eating my boiled peanuts and they look very pretty, white and clean ! Thanks for the tips.
The peanuts will be more fragrant if you add a couple of star anise.
Athena/Singapore
athena
thanks for the tip
Post a Comment