Poke Peanuts

A popular pūpū (appetizer) in Hawai`i are boiled peanuts. Originally made with salt and Chinese five spice, they are usually served as a side dish to go along with a cold beer. Over the years, boiled peanuts have evolved. These days, it's common to see various different flavors like lemon pepper, salt and vinegar, Cajun, and honey butter.

When I lived in Hilo, there was a man who would sell boiled peanuts before the cut off to Saddle Road. I instantly fell in love with the salt and vinegar flavor. Sour, salty, and completely addicting. The only issue was that I had to drive far to purchase some and most of the times I was able to make it out there, he didn't have the flavor I wanted.

So I did what I always do. I learned how to make my own. By the second try, I had perfected my salt and vinegar recipe and started working on the lemon pepper version. I was in, what I thought was at the time, boiled peanut heaven. But little did I know, I was just getting started.

On special occasions, my husband and I would have dinner at WSG Steakhouse in Hilo. One of my favorite things to order there was the prime rib poke. It was cuttings of prime rib, limu, micro greens, sweet onion, and green onion with a sesame seed oil and shoyu drizzle. Call me a "bad Hawaiian" all you want, but as good as traditional poke is, I don't care for the flavor of fish or seafood. The prime rib poke checked off all the boxes for me.

It was when I was home, standing in the kitchen, eating my leftover prime rib poke from the take out container with a side of my home made salt and vinegar boiled peanuts, that the idea of poke peanuts hit me.

My first few attempts at poke peanuts were not the best. Too salty, too much limu, or not enough poke flavor. I was trying too hard to make it like the prime rib poke, and that just wasn't working with peanuts. So I kept refining the recipe, using less salt during the boil, less limu, and subbing the microgreens for kamaboko (which I personally don't eat; I just think it looks pretty).

I adapted the shoyu poke recipe that I learned from my stepdad during my teen years, when it seemed like every night was a kanekapila session in the garage, and I would be called over with a gentle, "Bebeh, can mix the poke for us?" They insisted that I made it the best even though I don't eat fish and refused to taste test it.

In retrospect, I guess I've always been the Eyeball Queen when it comes to cooking, and my recipe for poke peanuts is no different. By combining these two elements, I was able to come up with the perfect poke boiled peanuts.

That was almost two years ago, and thanks to the wonders of social media, I'm now known as the Poke Peanut Girl, or my favorite, the Peanut Slangah.

People have asked why I would share my recipe so freely with others on the internet, in fear that someone (or even a corporation like Foodland) might "steal" it. I understand the sentiment and I'm grateful to be cared for so much that others want to protect my ideas.

But does anyone truly own ideas? I can't confidently say that I'm the only person who thought of making poke peanuts, I'm probably just the first to post it on the internet. However, I do know that my recipe is my own and because I don't use proper measurements, the only person who can truly make it "my way" is me.

With that perspective, I don't feel worried about sharing the recipe with others. In fact, it's the opposite. I'm excited to share it because I know that whoever decides to make it themselves will have their own unique result. The lack of measurements will encourage them to use their taste buds to season it to their liking, and may inspire them to add or omit things that will make it their own version. My instructions are simply here as a guide. You are the creative genius when it comes to your food!

During one of my poke peanut sales in Vegas, I had someone reach out to me that is allergic to peanuts. She said that she wanted to try them so bad that she was willing to risk her last epi pen to have a sample. Of course, I couldn't let her do that! Instead, I changed the recipe a bit and used soy beans instead of boiled peanuts, and omitted the kamaboko because, like me, she doesn't care for fish. She absolutely loved the edamame poke and we've been best friends ever since!

Food is an important part of any culture. It brings people together and gives us an opportunity to create lasting memories. It can also be the one thing that gets us through when we're far away from home. For my Hawaiians on the mainland who may not always be able to find fresh fish to make poke, they have poke peanuts as an option. For my Vegas people who would rather not make it themselves, they can always contact me for a bag or two, or even a party platter for their next gathering.

Although I tried to write a "recipe" the best I can, I encourage everyone to watch the video instructions as well. As the Eyeball Queen, majority of my recipes are measured by my senses. So when all else fails, use your taste buds!

I hope you try making this yourself and I'd especially love to see your different versions. Please tag or message me with your creations!

Remember, no be lepo! Wash your nuts!

Ingredients

2 pounds dry and roasted peanuts, unsalted

2 tablespoons hawaiian salt or sea salt

1 package kamaboko (fish cake), slivered, optional

1 ounce limu (seaweed), optional

1 whole sweet onion, slivered

1 bunch green onion, chopped

1 head garlic, minced

1 knob ginger, or to taste, grated with juice

6 tablespoons roasted sesame seed oil, or to taste

6 tablespoons Aloha Shoyu, or to taste*

6 quarts water, or enough to cover the peanuts

*Look, for the most part I don't care what you do, but if you're going to make any type of poke then please use Aloha Shoyu. It's a non negotiable!

Instructions

1. No be lepo. Wash your nuts! Fully submerge peanuts in water and drain 3-4 times.

2. In a large pot, add peanuts, salt, and enough water to cover. You can add the ogo here, add it during the final mix, or omit it completely.

3. Bring to a rolling boil, then reduce to a simmer and cover the pot with a lid or piece of aluminum foil. Simmer for one hour.

4. Chop onions and put them in a bowl of cold water for at least a half hour. This helps to remove some of the raw onion bite.

5. Chop other garnishes and refrigerate until ready to mix.

6. Taste test a peanut to check firmness and salt levels. It should still be crunchy with just a hint of salt.

7. Add enough water to cover, put the lid on, and simmer for another hour.

8. Taste test a peanut to check firmness. It should be soft. As the peanut cools, it will firm up again.

9. Strain peanuts and transfer to a large mixing bowl.

10. While the peanuts are still warm, add sesame oil and shoyu. Mix.

11. Add all other garnishes. Mix.

12. Taste. Add more sesame oil, shoyu, or ginger. Mix. Taste. Repeat until `ono.

This pūpū can be eaten immediately, but reaches its peak flavor after 12 hours. Keep refrigerated until it's all gone, which won't take long. Boiled peanuts keep surprisingly well when refrigerated. The kamaboko can be removed after a few days to preserve the shelf life of the peanuts.