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Method :
Soak
broad beans for 3 days (change water 2 to 3 times a day). Shell and
halve. Mix 1 cup of water with 1/4 tsp soda powder. Soak broad beans
in the solution for 10 minutes. Drain well. Scald and drain. Deep
fry in warm oil until crispy. Soak
peanuts in boiled water and remove membrane. Peel taro and sweet
potatoes. Cut into small slices. Soak in salted water for 20 minutes
(dissolve 1 tsp salt in 1 cup of water). Then soak in water for 4
hours. Change water often. Drain well and dry. Heat wok
and add oil. Put in peanuts before oil gets very hot. Deep fry over
low heat until slightly brown. Dish up. Use oil absorbing paper to
absorb excess oil. Sprinkle a little salt on peanuts. Put taro
and sweet potato slices in oil. Deep fry over low or medium heat
until crispy. Dish up. Sprinkle with table salt. Allow to cool. Seal
in a bottle.
Serves 4 - 6
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