Sunday, April 25, 2010
I love soup that have ground nuts in it because of its’ natural sweetness. Peanuts soup is normally cooked with lotus roots but since I do not have lotus roots in stock, I have to give this ingredient a pass.
It is advisable to boil until the peanut is soft so that you can also eat them with the soup.
Peanut, 1/3 cup
Lotus roots, (optional), 1 section, cut into slices
Chinese Red Dates (Ang Cho), 10 pcs
Salt to taste
Light soya sauce, 2 table spoons
Olive oil, 1 table spoon
Water, 5 bowls
Put water in a pot and bring to a boil. Add in the peanut, lotus roots and ang cho (Chinese Red Dates). Boil until the peanut soften. Add light soya sauce, olive oil and salt to taste.