These tasty morsels are the ultimate sundowner snack especially when served with crispy salty ikan bilis. In Singapore braised peanuts are served with a small dish each of chilli sauce and kecup manis, chopsticks are used to pick up a nut and dip it!
You will need a clean screwtop container big enough to soak and later store the nuts. Try and find as large a peanut as you can though it works just as well with small ones.
- 250g fresh, shelled, skin on peanuts
- 2 or 3 star anise whole
- 2 cloves of garlic unpeeled
- 2 cm stick of cinnamon
- 2 tbs dark soy sauce
- ½ tspn chinese 5 spice powder
- ½ tspn salt
- 2 tspn sugar (palm or brown if you can find it)
Soak the peanuts in a jar of water for 6-12 hours then rinse and drain.
Place peanuts in pressure cooker with sufficient water for 45 minutes cooking (my pan needs 1.5 litres)
Add all the other ingredients, bring to pressure and cook at high pressure for 45 minutes.
Allow to cool in the pan. The nuts should be soft and squidgy in their skins.
Strain off the liquor, reserving it.
Pack the peanuts tightly in the jar. Optionally fish the spices out.
Top up the jar with the reserved liquor and screw on the lid tightly.
Chill in the fridge until the next sundowner.