It took me a long long time before i could make this peanut soup, of which the peanuts melt in the mouth. I was told that i have used the wrong type of peanuts. The peanuts have to be the white skin and small in size but i remembered that half a century ago, the peanut soup sold in Seremban wet market was so good and the peanuts were long and huge. How did they make the peanut so soft??????? I have tried cooking the peanuts to death and tried pressurizing, still crunchy peanut soup. Ask around and my sifu, tt, came up with the answer, soak the peanuts with alkaline solution. Thanks tt, now i make the best melt in the mouth peanuts.
12 ozs blanched peanuts
1 tbsp potassium carbonate & sodium bi-carbonate solution(kan sui)
2 pandan leaves (optional)
Sugar to taste
Wash the peanuts and steep with enough water to cover and add in the tablespoon of potassium carbonate & sodium bi-carbonate solution for at least 4 hours.
After steeping, drain and steep with fresh water for 1/2 hour, repeat this changing of water 2 more times, this should rid the alkaline solution.
Put peanuts, pandan leaves if using and 6 cups water in a pressure cooker.
Close lid and pressurized for 1/2 hour from hissing.
Let the pressure released before opening the lid
Bring the soup back to the boil and add sugar to taste.
Cook until sugar dissolve.
Soup is ready for serving