This Sweet Peanut Broth (in Hokkien known as Thor Tau T'ng) is basically whole peanut in a sweet broth. Very easy peasy to make and it's best served with some Chinese crullers (yau zhar kwai in Cantonese). I did not follow the amount of ingredients in the recipe so I just guesstimate along.
Sweet Peanut Broth
300g skinned peanuts
150g sugar
2 litres water
2 pandan leaves, knotted
Wash the peanuts and soak for at least 30 minutes.In a pot, bring sugar, water and pandan leaves to a boil before adding the peanuts. Simmer for about 30 minutes or until the peanuts are soft. Serve warm with fried Chinese crullers.
I have been shoved with a new project of late so I have been rather busy, hence updates could be sparse here.
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been a while since i've seen this. there used to be a stall in pasar lama, malacca selling this and lek tau suan (green bean soup) which was extremely popular.
ReplyDeleteHey Babe,
ReplyDeleteThis is my absolute favorite Tong Sui. I don't know why, I think the peanuts in the US are very stubborn, I usually have to soak them overnight and cook with a slow cooker for 8 hours before they start becoming soft. Yes, I like them all soft and no more crunchy. Gotta soak them up now. Thanks for reminding me about this.
lanatir, i doubt there is a place that sells this in KL. anyone knows?
ReplyDeleteyeah it took me about 2 hours to boil the peanuts but still not very soft. next time i'm gonna use pressure cooker, bee yinn!
i never come across this tong shui sold outside so far jackson. so hv to make my own, i supposed u could too
ReplyDelete