Unicorn (Unicorn@Indenial.com)
Mon, 01 Mar 1999 16:29:00 -0500
I think I have published this food funny before, but I still get a
kick out of it. Thanks to reader Billie Padgett for sending it in
(this time).
Q: What is orange and sounds like a parrot?
A: A carrot!
Today's dish represent a true challenge to the chopstick virtuoso.
These are frequently served as an hors d'oeuvre in Szechwanese
restaurants in Taiwan and Hong Kong, but you can serve them as a snack
any time. If your mastery of the use of chopsticks isn't up to the
test, go ahead and pick them up with your fingers.
Anise Boiled Peanuts
2 cups (500 ml) raw peanuts* (without shells)
3 1/2 cups (900 ml) water
5 whole star anise**
4 tsp (20 ml) Szechwan peppercorns**
4 Tbs (60 ml) soy sauce
A 2 inch (5 cm) piece of fresh ginger root,
unpeeled, cut into 3 or 4 pieces
1 tsp (5 ml) sesame oil
1 tsp (5 ml) salt
1 tsp (5 ml) hot pepper flakes (optional)
* Available in Asian specialty shops and health food stores
** Available in the spice section of finer supermarkets and Asian
specialty shops
It is not necessary to remove the red skins from the peanuts. Combine
all ingredients in a saucepan and bring to a boil over high heat.
Reduce the heat and simmer uncovered for 1 hour 15 minutes, stirring
occasionally, until most of the liquid is absorbed. Refrigerate until
ready to serve. Will keep for several days in the refrigerator.
Makes about 3 cups (750 ml).
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