Chinese-Style Boiled Peanuts, Part 2
I can see some of you rolling your eyes—again with the boiled peanuts?! Forgive me, but for those of you who love them the way I do, here goes. I tried making Chinese-style peanuts over the weekend. I had talked with Paul and Wendy Chang more about technique, and I found out that Paul cooks the peanuts for an hour or so, then leaves them in the pot on the stove for some hours (or overnight). They continue cooking in the pot even with the heat off. Hearing that, I thought, what about just doing them in the Crock-Pot from the get-go?
So that's what I did, and I'm telling you, I think it's a great method. Just dump the raw peanuts into the slow cooker with enough water to cover (I put about 1 pound of peanuts into my large Crock-Pot, which I think is a 5- or 6-qt. one). Stir in a few dried star anise pods, a few slices of peeled fresh ginger, a glug of good soy sauce, and a small handful of salt. Cook on High for about 6 to 8 hours.
Now, I let my peanuts go in the cooker for 9 hours, because I was out and about the day I did them. Thus, they were well softened when I finally fished them out, which didn't bother me at all; usually when I've bought them down south they've been quite soft. However, if you like them crunchier (and since tasting Paul's peanuts, I'm starting to like them that way myself), test them after 4 to 6 hours and see. They might be done that soon.
Thanks again to Paul and Wendy for the boiled-peanut consultations and recipe. They still have raw peanuts in the shell at the store (Chang's in Royal Plaza, off Neil St.), if you're interested in trying to make Chinese-style goober peas yourself.
P.S. I found this interesting post on the food blog Red Cook; in it, the author reminisces about taking boiled peanuts into the movie theatre and eating them as we do popcorn here in the States. The author includes a recipe in the post; she adds Sichuan peppercorns to the mix, along with the star anise—I must try that next time. Notice that she uses the Changs' method of cooking the peanuts on the stove for a short time and then leaving them in the pot to "cure" overnight.
Labels: appetizers and snacks, recipes
posted by Lisa at 6:01 AM
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12 Comments:
You had me at boiled peanuts!
This looks interesting... I need to give them a try.
I haven't eaten boiled peanuts in the longest time... might have to stop by the Asian supermarket to pick up the fixings. :)
Sorry for the combo of late notice and off topic-ness, but I just found out about the Sun Singer wine tasting as a fundraiser for the Orpheum and thought it sounded like something that might be up your alley:
http://www.sunsingerwines.com/events/Gala102209.html
Sandi: Thanks for a comment that made me laugh! And, you should give them a try.
Adele: Another person who's eaten boiled peanuts (and would eat them again)—yay! We'll take over the world!
Chibirisu: No problem about off-topic; thank you for thinking of me, I appreciate it. I actually remembered this event and tweeted about it just this morning. P.S. Have you ever had boiled peanuts?! :)
This is somewhat off topic but do you have any idea where to get unpasturized apple cider?
Love your blog!
Hi Anon, I would check Strawberry Fields and the Common Ground Food Co-op for unpasteurized cider.
Awesome!!! I haven't been on your blog in a couple of months, so I've been missing out on the whole boiled peanut write-ups. My hubby is from Georgia and has me look at the local grocery stores for "green goobers" as he calls them all the time. I can never find them, and we've even made a request at County Market. Now that we know about Chang's, we will be making a pit stop TODAY! My hubby is so excited and will be making his goobers tonight. Can't wait! Thanks!!
Flynns: Isn't it great to have a source around here?! How does your husband make his boiled peanuts? Just salt? Other seasonings? On the stove, and for how long? I'd love to know.
I wish we could get the truly green peanuts, but I think we'd have to live down South to get 'em that fresh.
Wow!! This sounds easier! I will try this method. Thanks for your awesome help!!!
Tina, you're so welcome. You've got me craving these peanuts again—must stop by Chang's!
Lisa, I made the boiled peanuts and it was a success!! Since it was my first time eating them I thought the consistency was a little strange but I like them! I was wondering if you have a recipe for Chinese roasted peanuts? I used to buy them in Chinese markets but I have not been to one in years. The taste is similar to the boiled peanuts (star anise) as if they are marinated first and then maybe roasted. The constistency is more chewy and not moist. It's a totally different taste then the american roasted peanuts. I have been searching and searching online but cannot find any recipes. Have you ever seen them at Mr Changs?
Tina, so glad they worked out and you liked the boiled peanuts. I don't know anything about Chinese roasted peanuts, but they sound great. You might ask Paul or Wendy Chang if they know of them; Paul may well have ideas on how to make them.
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