The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Savory Peanut Squares and Some Chinese Charcuterie

PalwithnoovenP's picture

Sourdough Savory Peanut Squares and Some Chinese Charcuterie

I've tasted so many breads and pastries with peanuts but they're all sweet. Peanuts are wonderful savory too so I decided to make a savory peanut bread. Braised peanuts are our favorite which is not so common in where we live. Using the fresh peanuts that my mom bought before quarantine, I made these squares (well, they are not so square-shaped but I will stick with the name. :P) to pass time and have something delicious to eat. These are inspired by the guo kui and other Chinese breads.

Five spice braised peanuts. So good! You can snack on them on their own or eat them with rice.

 Fried garlic makes almost everything better. 

Braised Peanuts on dough with a bit of fried garlic and freshly snipped chives.

Basic dough with a bit of sugar and oil though lard would certainly be a welcome addition here. Rolled flat, sprinkled with all things delicious rolled into a cylinder then cut into squares. No proofing, pan fried for 3 minutes on each side then baked at 180C for 20 minutes. Crispy on the outside; stretchy, soft and chewy on the inside with that great peanut flavor and fragrant from the garlic and chives.





When I posted my homemade sausages months ago, I said that my first venture into meat preservation are Chinese ones and I save them for a more fitting post. Here is this post.

Sweet Chinese Sausage - made with ground meat and soy sauce. Different from the more commonly seen pinkish Chinese sausages which I think does not use soy sauce. It also differs in taste a bit but the quality is much better.


Steamed and ready to be eaten.

Chinese Liver Sausage - Made the traditional way with sliced meat and liver. I did not find any resource for this type of sausage, it seems it is not as common as the meat sausages. I don't if this will be a success since liver is different from meat, it much softer and more delicate with a higher water and blood content. I think it was a success! Sweet with a good meaty flavor but with that slightly gamy bitter bite from the liver. The sliced meat and liver offer contrasting textures which is really better compared to the sausage made with ground meat.



 Salted Chicken Leg - Traditionally will be duck but I can't find duck legs where I live so I substituted chicken legs. Very good! Tastes very different from fresh chicken, not very salty and deeply savory. I deboned one to see if it makes a difference and yes it did, the deboned was chewier and tougher. Best to cook it with rice and with sweet sausages. The salty chicken and sweet sausage complements each other really well.



Chinese Bacon - Air-dried pork belly with spices. Our favorite. My parents always requests that I make these so we have a steady supply.

Cooked with rice so the rice absorbs all the flavorful fat.

Hanging outside just like in the countryside. 


Elsie_iu's picture

Now you're making all the Chinese dry cured meat yourself! We don't eat it very often for health reason but it's such a treat. Nothing beats the sweet and savory combo :) Getting the aroma of Chinese rose wine and the sweetness level right are key in my opinion. I love the texture and slight gaminess of liver sausage too.  

I always prefer crunchy, heavily seasoned peanuts to braised peanuts. However, the beautiful shine you got them makes them so attractive. And the crust on the rectangles is gorgeous! I never forget to include some aromatics like fried shallots, garlic and chives when making Chinese flat bread/pancakes. Sometimes I also sprinkle a pinch of salt and freshly ground Sichuan peppercorn or white pepper. 

Glad to hear from you! Hope you and your family are safe and well. 

PalwithnoovenP's picture

I love both styles of peanuts but lean towards non-crunchy peanuts more probably because of the treats my dad used to bring when I was a kid; creamy peanuts in joong, savory sticky rice with peanuts, boiled peanuts.

I did not have rose wine but it's on my list when we venture again into Chinatown. I found several bottles of Chinese rose wine in the store but it looks like the one in the round green bottle is the most popular. Which brand do you use? I used Shaoxing wine for all of these cured meats. Maybe I should also buy imported meat and liver sausages there too so I can taste authentic ones, Sichuan pepper is on the list too. I did not make them one time, I wish I can in the future so I can have a nice bowl of lap  mei fun.

Elsie_iu's picture

aka Golden Star Mei Kuei Lu Chiew. It's the only brand most supermarkets here carry so it's not that I'm partial to it. Btw, it's impressive that you attempted making liver sausages without actually tasting the authentic ones!

I also keep a bottle of Shaoxing wine, mostly for stir fried veggies. Many dishes would be soul-less without it. You only get that Chinese-restaurant-flavor when the wine hits the hot wok. Typically I don't include Shaoxing wine in meat marinades since it sometimes overwhelms the flavor of the meat. That's why I'd not use in dishes like dumplings and steamed meat patty, which the wine doesn't get a chance to vaporize. Oh it might has something to do with my mom as well... She used to remove the fishy smell from salmon head by soaking it in Shaoxing wine. Unsurprisingly, the entire pot of soup tasted like, you guessed it, Shaoxing wine! Guess I have yet recovered from that :)

Sichuan pepper is great with lamb! Just this afternoon, I had some lamb & carrot Sheng Jian Bao with scallions and Sichuan pepper for lunch.

Benito's picture

Wow, I too seldom ever eat dry cured Chinese meats/foods but they sure look delicious and I bet the things you made are delicious.  Great job.


PalwithnoovenP's picture

They're a real treat when you finally eat them.