Boiled peanuts PDF Print E-mail

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.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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