Google: “The peanut, also known as the groundnut, goober, pindar or monkey nut, and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, being important to both small and large commercial producers.”
In Malaysia, peanut are called kachang. It’s one of my favourite soup that my grandma used to cook almost every third day but with different ingredients in it. She had peanuts and use chicken feet, goji, red dates, dried squid for sweetness, pork belly with sweet plum, carrot and potatoes as stew in dark sauce. She also had pork ribs, ginseng, goji, dried shrimps, lotus roots as soup. Oh, during her time there were no pressure cooker. She would cook it for hours 4-6 hours slow cooking on charcoal.
Today, I decided to try using my mom old pressure cooker use kachang, beancurd skins, pork ribs with dried squid and scallop. The peanut is soft, and the ribs so very tender, meat fall off the bone. Slurping the delicious, healthy, and comforting soup in Winter cold raining day put a smile on my stomach. Let’s get pressure cooker to do all the work. Then cook rice in rice cooker.
500gm pork ribs, cut into pieces
250 g raw peanuts, skins already removed
200 g dried beancurd skin
1 piece of squid
15 g dried scallops
10 g dried shrimps
1 Tbs minced garlic
Soak peanuts in water 6 hours or overnight. The next day blanch ribs in boiling water for 10 minutes and remove it from the water. Then boil ribs in a separate pot with hot boiling water for a 5 minutes to remove impurities.
Meantime, add oil on high heat for 30 seconds then add garlic cook for 1 minute in pressure cooker. Add all the ingredients, except beancurd skin including ribs after removing from the other pot. Ensure the water covers all the ingredients by 6-8cm, about 2/3 of the pressure cooker.
Depending on your pressure cooker, you might want to add more or reduce the amount of water accordingly. Use high heat to pressure cook ribs and peanut soup for 20 minutes, until the pin 1 drop down. Now lower heat to medium and cook until pin 2 drop down for about 30-40 minutes.
Turn off the hob and let cool until you are able to remove the lid of the pressure cooker. I left for 35-40 minutes to cool, and pressure is release completely. Open the lid and heat up the soup again on medium to low heat, add beancurd skins, salt and pepper to taste. Boil it until beancurd skins are soft about 15 minutes. Serve immediately with rice. Enjoy!!!!