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Wednesday, October 18, 2006
Peanut Delights and Snacks


The peanut or groundnut (Arachis hypogaea) is a species in the legume family Fabaceae native to South America. It is an annual herbaceous plant growing to 30 to 50 cm (1 to 1 1/2 feet) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7 cm (1/3 to 2.75 inches) long and 1 to 3 cm (1/3 to 1 inch) broad. The flowers are a typical peaflower in shape, 2 to 4 cm (3/4 to one and a half inches) across, yellow with reddish veining. After pollination, the fruit develops into a legume 3 to 7 cm (1 to 2 inches) long containing 2 to 3 (rarely 1 or 4) seeds, which forces its way underground to mature.


LESS-GREASE PEANUT

MATERIALS

shelled peanuts - 1 kg
cooking oil - ½ liter
refined salt - ½ tsp.
garlic powder - ¼ tsp.


UTENSILS

measuring cups
measuring spoons
carajay
ladle
colander
basin
stove
weighing scale

PROCEDURE

1. Soak the peanuts in boiled water for 5-10 minutes.
2. Take out from boiled water and place peanuts in basin with tap water. Remove peanut skin.
3. Sun dry the peanuts for 2 days (at least 12 hours).
4. Deep fry in hot cooking oil (150oC) for 2-3 minutes.
5. Place in cheesecloth to remove oil. Cool and sprinkle with refined salt and garlic powder.
6. Pack in clean jars or .003 PP/PE bags.
7. Seal and store.

----------

PASTILLAS DE MANI

MATERIALS

shelled peanuts - 1½ kg
condensed milk - 4 cans
evaporated milk - 1 can

UTENSILS

weighing scale
carajay
stove
ladle
kneading board
rolling pin
spatula
grinder


PROCEDURE

1. Roast the peanuts in frying pan stirring constantly to avoid scorching.
2. Remove skin, then grind in corn mill.
3. Add the other ingredients and mix thoroughly.
4. Cook very slowly until the mixture thickens.
5. Sprinkle sugar on a board and spread the mixture with a rolling pin.
6. Cut into pieces of 3.8 cm (1½ in.) by 1.3 cm (½ in.) size or desired size and shape.
7. Wrap in wax paper.

----------

PEANUT BRITTLE

MATERIALS

shelled peanuts - ½ cup
baking soda - ½ tsp.
white sugar - 1 cup
margarine - 1 tbsp.

UTENSILS

measuring spoons
measuring cups
carajay
stove
kneading board
spatula
wooden ladle
rolling pin


PROCEDURE

1. Roast the peanut in frying pan or in an oven at 99oC (210oF) for 20 minutes.
2. Heat the sugar until melted and golden brown. Add baking soda, margarine and peanuts, with continuous stirring.
3. Grease kneading board with margarine and spread the cooked mixture. Cover with banana leaves and flatten with rolling pin or long-neck bottle.
4. Cut the peanut brittle into desired size while still hot.
5. Cool and pack in sterilized jar or plastic bag (.003 PP/PE).

----------

PEANUT BUTTER

MATERIALS

shelled peanuts - 2 kg
sugar - ¼ - ½ kg
refined salt - ½ tsp.
vegetable oil/corn oil - ½ cup


PACKAGING MATERIALS

glass or plastic jars with new caps

UTENSILS

measuring cups and spoons
weighing scale
carajay
stove
ladle
basin/tray
grinder


PROCEDURE

1. Roast peanuts in frying pan. Stir constantly to avoid scorching.
2. Cool.
3. Remove skins. Clean peanuts by using a winower.
4. Grind peanuts in a cocoa or coffee grinder with sugar, salt and vegetable oil.
5. Pack in previously sterilized preserving jars.
6. Seal tightly. Store.


SOURCE: DOST TEKNO KABUHAYAN



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Contents and articles contained within this website are owned by their respective authors. These were collected to provide Filipinos the resources they need in starting their own business without the pain of searching the vast space of the World Wide Web. Credits and source link are indicated at the end of every article if it has been taken from another site,