Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Boiled Peanuts (Hawaii)
2 pounds raw peanuts
2 tablespoons Hawaiian rock salt
1 whole bhat gok (star anise)
Soak peanuts in water overnight, weighing down the peanuts with a dish and a weight, like a large can of pork and beans.
The next day, wash and rub peanuts until the water is clear. Put peanuts in a pot with water about 1 1/2 inches above the peanuts. (Hold peanuts down with your hand.) Add salt and bhat gok. Cover and bring to a boil. Simmer for 30 minutes.
Taste for doneness. Peanut should be medium to soft, depending on the taster. Cook 30 minutes longer for a softer peanut. Let peanuts stand in water for 1 hour.
Pour off excess water. Package and refrigerate. Boiled peanuts may be frozen until ready to use or eaten right away.
