Subject: Anise Boiled Peanuts
From: Unicorn (unicorn@indenial.com)
Date: Mon Jul 07 2003 - 11:50:59 EDT
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FOOD FUNNY
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Here's a maybe-not-so-true food funny from valued contributor Kaye
Noble:
On a busy Friday night at the restaurant where I'd recently started
waiting tables, the owner suddenly emerged from the kitchen and handed
me money. "We're in trouble!" He said. "We're out of quarters, and
customers are waiting. Go next door and get me $40 worth."
I ran to the supermarket next door, but a cashier said she wasn't
allowed to give out that many quarters. Determined, I sprinted to a
convenience store two blocks away, but it was closed. At a gas
station farther down the road, the clerk took pity and gave me the
four rolls of quarters. Twenty minutes after I'd left, I handed the
coin rolls to my boss. "Where are the quarters?" He asked.
"Right here," I said breathlessly.
His face sank. "I meant chicken quarters."
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TODAY'S RECIPE
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Today's recipe is one of more than 60 authentic Asian recipes
contained in edition #30 of World Wide Recipes EXTRA! It's available
for only $5 at http://www.worldwiderecipes.com/extra or by sending a
blank email to mailto:Check@wwrecipes.com and years from now you will
probably kick yourself for not buying it now.
Here is the menu for our "Asian Sampler":
Monday's Starter
Anise Boiled Peanuts
Tuesday's Soup or Salad
Masala Dal (Spiced Split Peas)
Wednesday's Side Dish
Cold Eggplant with Sesame Sauce
Thursday's Entree
Lemon Chicken
Friday's Dessert
Banana Cake with Cashews
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 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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