| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Hawaiian | Appetizer | 16 | Servings |
INGREDIENTS
| 1 | lb | Raw unshelled peanuts |
| 1 1/2 | Whole Bat Kok (chinese star anise) | |
| 4 | qt | Water (up to) |
| 1 | c | Hawaiian salt (depends on amount of saltiness desired) |
INSTRUCTIONS
Rinse peanuts until water is clear. Combine the peanuts with Hawaiian salt and 4 quarts water in an 8-quart pressure cooker. Let soak overnight. Add the bat kok, then cover the pressure cooker. Bring pressure up to 15 pounds and cook for 1 hour, keeping pressure constant at 15 pounds. Release pressure according to manufacturer's directions. Let soak for 30 minutes more. Drain water. To cook without pressure cooker: Soak peanuts and cook with bat kok for 3 hours, simmering gently. If more water is needed, add more accordingly to keep the peanuts wet. Note: If peanuts are too salty, drain salted water and rinse with fresh water. TIME INCLUDES SOAKING OVERNIGHT From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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