Saturday, April 01, 2006
I love boiled peanuts.
They also bring back childhood memories of days/evenings spent at the old Honolulu Stadium on King Street. We used to go to watch baseball and football games there (although I'm pretty sure my main intentions were to have some kind of stadium treat and of course to eat the boiled peanuts!)
Once you've tried them, you will be hooked!
In Hawaii, there are two kinds boiled peanuts (that's the only kinds I know of anyway), ones that are "wet" and the kind that are dried. The dried version is apparently just the wet version dried out (sorry no recipe for the dry one). When you bite into the shell to get to the peanuts the sweet salty juices ooze out making it kind of messy but oh so addicting! Perfect to take to any athletic event.
I got these from the "Taste of Hongwanji" and they were only a dollar for a sandwich bag filled to the brim!
I also found this recipe for the wet version on the internet on a site called Recipe Goldmine.
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.