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Recipe Name: Boiled Peanuts Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 16

1 Pound(s) Raw unshelled peanuts
1 1/2 Whole Bat Kok, chinese star
4 Quart(s) Water
1/2 up to
1 Cup(s) Hawaiian salt, depends on
amount of saltiness
Rinse peanuts until water is clear. Combine the peanuts with
Hawaiiansalt and 4 quarts water in an 8-quart pressure cooker. Let
soakovernight. Add the bat kok, then cover the pressure cooker.
Bringpressure up to 15 pounds and cook for 1 hour, keeping pressure
constantat 15 pounds. Release pressure according to manufacturer's
directions. Let soak for 30 minutes more. Drain water.To cook without
pressure cooker: Soak peanuts and cook with bat kok for3 hours,
simmering gently. If more water is needed, add moreaccordingly to keep
the peanuts wet.Note: If peanuts are too salty, drain salted water and
rinse with freshwater.TIME INCLUDES SOAKING OVERNIGHTFrom a book of my
mother's (Judy Hosey) titled <Senator RichardMatsuura's Favorite
Recipes>, mostly Japanese and Hawaiian. Downloadedfrom Glen's MM
Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 75.2mg
Potassium: 12.3mg
Carbohydrates: <1g
Fiber: 0g
Sugar: 0g
Protein: <1g

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