Sweet Peanut Soup (花生仁汤)
This is not exactly a Nyonya recipe but I grew up eating lots of sweet peanut soup. My late parents, especially my late mother had a sweet tooth and she liked desserts and sugar-loaded foods. For supper (the time after dinner, about 10 pm), my family loved having tong sui (糖水), or literally means “sugar water” as our dessert. (Bee Koh Moy or sweet black sticky rice soup is a similar dessert.) Almost every night, my father or one of my elder brothers would go out to the Jelutong wet market to buy our favorite sweet peanut soup, or “tor tao jin th’ng.” So many years later, the same vendor is still selling at the same spot, with the best and most decadent sweet peanut soup and other tong sui in Penang. It’s my favorite dessert, one that I could have every night whenever I go home to Penang, and one that I always crave whenever I feel like having something sweet at 10 pm.
This is my home-made sweet peanut soup and the taste is exactly the same as the ones sold at Jelutong market. You need only a few ingredients: peanuts, water, and rock sugar. That’s all. I added a little bit of coconut milk to make it even creamier and richer. There are two tricks to make the peanuts melt in your mouth and completely dissolved: soak the peanuts overnight (to help soften the peanuts) and use a pressure cooker. Regular slow cooker will not work well as the peanuts will still be hard regardless of the long hours of cooking.
I served this sweet peanut soup to my good friends K & S recently, and after their first bowl, they both asked for more. It’s really that good! If you love sweet peanut soup like I do, do try to make it at home.
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