Assorted kachang puteh

slow-cooked chickpeas
500g chickpeas
3 litres water
2 tsp bicarbonate of soda
2 litres salted water

• Soak chickpeas in 3 litres water and 2 tsp bicarbonate of soda for 5-6 hours.
• Drain and cook in a pressure cooker with salted water till soft. Serve warm or chilled.

roasted peanuts
500g large peanuts, skin-on

• Preheat oven to 160°C. Scatter peanuts in a single layer on a roasting tray and roast for 30-40 minutes until fragrant and skins have turned reddish brown.

boiled peanuts
500g peanuts, skin-on
6 litres salted water

• Soak peanuts in 3 litres of salted water overnight. The next day, bring remaining 3 litres of salted water to a boil and simmer peanuts for 3 hours until tender. Drain and serve warm.

salted peanuts
cooking oil for deep frying
500g skinless peanuts
handful fine salt

• In a large pot, heat oil to 140°C. Deep fry the peanuts until light golden brown. Drain and allow peanuts to continue cooking in its own heat until they turn a darker golden brown. Sprinkle with fine salt and shake the nuts evenly to make sure they are evenly coated. Let cool before serving.

steamed peanuts in shells
1kg whole peanuts, shell on
5 litres water
2-3 tbsp fine salt

• Wash the peanuts well and place them in a large boiling pot. Add water and salt. Bring to a boil and simmer the peanuts for 4-5 hours till the shells have completely softened and darkened. Drain and serve warm.

sugar peanuts
500g skinless peanuts
250g sugar
150ml water

• Preheat oven to 160°C. Roast peanuts for 30-40 minutes until fragrant and golden brown. In a large pot, combine sugar and water and cook to 140°C. (Use a candy thermometer—it’s important not to exceed 150°C when caramelisation happens). Add the roasted peanuts and vigorously stir the mixture so each peanut is evenly coated. Allow to cool completely before storing in an airtight container.

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