花生鸡脚莲藕汤 Peanut Soup with ChickenFeet & LotusRoot

First, I washed and soaked the peanut.  Then, I pre-cooked it in a pressure cooker.

Meanwhile, I wash and cut the lotus root, trim the chicken feet’s nail.  Then put into the pressure cooker, with some shredded dried squid.

Add a little bit of salt to taste.

Turn on the flame to maximum and let it cook for a while.

Serve hot.

花生糖水 Peanut Tongsui

Pressure-cook peanut in 3 liter water for about 20 minute, together with sugar and coconut milk.  Cook till the peanut softened….



花生鸡脚汤 Peanut with Chicken Feet Soup

refer lotus root peanut soup or the simpler version of peanut soup

LotusRoot Peanut Soup 莲藕花生汤

Ingredients :

1. Lotus Root  莲藕 ( rhizome of Nelumbo nucifera )

2. Peanuts 花生

3. pork meat 猪肉

4. dried squid 吊片 / scallop 干贝

Method :

( Lazy to write.  It’s preparation is basically similar to most Chinese soup.  It doesn't matter if you want to slow-cook  or pressure-cook it, as long as the ingredients are cooked.  The quantity and ratio of ingredients are much depend on personal liking. )

Peanut Rice Porridge 花生粥

Peanut rice porridge is another of my favourites. It's another way to cook peanut soup... just add in some rice to make it a porridge. Another lazy-man dish... suites me lah.

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Ingredients :

250g rice

100g peanut

100g lean pork meat, chopped/grinded

2.5liter water

some dried squid

last but not least, of course, some salt and MSG for taste

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Methods :

1. All ingredients into a pot…. ( duh ! of course ~ ~ )

2. Bring to boil….. careful, it will bubble, don’t let it overspill

3. Reduce the flame, simmer it for about 1 hour… till the peanut softened. Stir a bit if necessary, to avoid burnt at bottom. The peanuts take longer time to cook, maybe can pre-cooked the peanuts first.

4. Lastly, add salt and pepper and MSG to taste

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Serving for . ..... dinner... supper... breakfast

Peanut Soup 花生汤

Peanut soup is one of my favorite dishes. To prepare one is an easy task, but to make is as good as mom’s is a bit difficult. I guess the secret lies on the quality/quantity/combination of ingredients and duration of simmering the mixture.

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Anyway, this is my ongrizinal recipe :

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I like to use lean pork meat - net edible portion, no bones, no waste – be it a round, chuck, sirloin or tenderloin. A little bit of skin and fat ( 三层肉 ) will add some additional umph !!! Moms often use the boney part ( 肉骨 ), eg. rib, it make the best soup. Well, some 150g of pork is enough… cut the meat intake.

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Add some 300g of peanut into 2 liter water.

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Some dried squid ( 吊片/ 干魷魚), for the savory aroma. Alternatively, dried scallop ( 干贝 ) or dried oyster ( 蠔豉 ) will do. Dried scallop is too expensive for that. Dried oyster is totally out of my consideration as I dislike the taste of it, and the feel of it in my mouth.

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Put the entire ingredient in a pot. Some will simmer it for a long period of time… till the peanut softened. But I like to use pressure cooker. It’s fast to cook – save time, save energy, save water. 15 minutes will do the job !

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Lastly, a little bit of salt to taste. ...... and a bit of flavour enhancer too.

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It’s done ! A soup enough for 4 - 5 pax.