Sundanese-style Boiled Peanuts

Ingredients

In this Sundanese adaptation, the traditional American boiled peanuts are transformed into a flavorful Indonesian snack. The original dish is typically boiled with salt and water, while the Sundanese version incorporates local spices such as galangal, lemongrass, and kaffir lime leaves to infuse the peanuts with a distinct Southeast Asian flavor profile. The Sundanese-style Boiled Peanuts also have a softer texture compared to the firmer American version. We alse have the original recipe for South Carolina Boiled Peanuts, so you can check it out.

• 500 grams (1.1 lbs) raw peanuts, in shells 500 grams (1.1 lbs) raw peanuts, in shells
• 1 liter (4 cups) water 1 liter (4 cups) water
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon palm sugar (gula Jawa), grated (optional) 1 teaspoon palm sugar (gula Jawa), grated (optional)
• 1 teaspoon tamarind paste (asam Jawa) (optional) 1 teaspoon tamarind paste (asam Jawa) (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 12g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Rinse the raw peanuts under cold water to remove any dirt or debris.
2. 2.
   In a large pot, combine the peanuts, water, lemongrass, galangal, kaffir lime leaves, salt, palm sugar (if using), and tamarind paste (if using).
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 2-3 hours, or until the peanuts are tender. Add more water if needed to keep the peanuts submerged.
4. 4.
   Once the peanuts are tender, remove them from the heat and let them cool in the broth for at least 30 minutes to allow the flavors to develop.
5. 5.
   Drain the peanuts, discarding the lemongrass, galangal, and kaffir lime leaves.
6. 6.
   Serve the Sundanese-style Boiled Peanuts warm or at room temperature as a snack or appetizer.

Treat your ingredients with care...

• Galangal — If you can't find fresh galangal, you can substitute it with galangal powder. Use 1 teaspoon of galangal powder instead of the fresh slices.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried kaffir lime leaves. Use 2 dried leaves instead of fresh ones.

Tips & Tricks

• For a spicier version, add a small chili pepper to the boiling broth.
• Adjust the salt and sugar levels according to your taste preferences.
• To enhance the flavor, let the boiled peanuts sit in the broth overnight before serving.
• Serve the boiled peanuts with a squeeze of fresh lime juice for an extra burst of citrusy flavor.
• Leftover boiled peanuts can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Sundanese-style Boiled Peanuts in small bowls or plates, allowing guests to enjoy them as a finger food. Provide toothpicks or small forks for easy picking. Garnish with fresh cilantro leaves for a pop of color and additional freshness.

Presentation advice

Arrange the boiled peanuts in a visually appealing manner, ensuring they are evenly distributed in the serving dish. Consider using a traditional Indonesian batik cloth as a backdrop to add a touch of Sundanese culture to the presentation.