Boiled Groundnuts

Groundnuts are actually not real nuts but legumes, but who cares? They’re delicious when boiled with salt and garlic. Here’s how I do it.

First, some crushed garlic. How much you use really depends on your taste. For one packet of raw groundnuts bought from the supermarket, I would use this much garlic.

Raw groundnuts contain a lot of air. Hence they float in water. After adding salt, bring to a boil and keep tossing the groundnuts so that every pod gets soaked and cooked.

Simmer for 3 hours. You’re going to love the aroma. The groundnuts should look something like this. You can try one and see whether you wish to cook it any further. Some people like it really soft. It may take all day to get there. Whatever it is, it’s better than those sold at your pasar malam.

Do try this at home.

No More Long John Silver

I seldom eat Western fast food, but if I have to, I would choose Long John Silver. I especially like their crispy fries, flavoured with spices. This is what they looked like and I’ve been enjoying them since my army days some 30 years ago.

Sadly, things have changed. Just last week, I ordered a basket with a piece of chicken and fish, accompanied by some fries which looked like they were borrowed from McDonalds. Not only was the aroma from the spices missing, the crispy taste of what used to be Long John Silver’s signature fries have also vanished.

Are the folks running Long John Silver are trying to pull a fast one on undiscerning Singaporeans? If so, I don’t see any reason for eating at Long John Silver anymore.

Chan’s Seafood Char Kway Teow

Char kway teow is a notorious dish responsible for many clogged arteries in Singapore. To mitigate the guilt, I’ve come up with a char kway teow fried in olive oil. OK, it’s still oil and won’t do anything positive (or is it negative?) for the waistline, but it’s going to taste great on a Friday evening. So here goes.

First thing, lots of oil and lots of garlic. This is followed by an egg. Scramble it well and make sure you see lots of bubbles. No bubbles, not enough oil.

I don’t have to sell this for $3, so that’s why I’m so generous with the prawns and cuttlefish. I add in the yellow noodles first as the kway teow gets soggy real fast. Toss it around very quickly until the yellow noodles loosen up a bit.

I’ve put in the kaway teow, covered up by the green vegetables and bean sprouts in this picture. Add a bit of fish sauce and pepper for flavouring. Also add some water to prevent the kway teow from sticking.

It really doesn’t take long to cook. Once you’re almost done, add sweet black sauce and sambal chilli. Ai hiam mai hum.

And here’s the final product. A great way to start a Friday evening. Should go well with a port wine. Have a great weekend, guys.

© Chan Joon Yee