Adobong Mani
Garlic Peanuts
Krizell•Nov 22, 2024
Adobong mani are Filipino garlic fried peanuts. Garlic is infused into the cooking oil, then the peanuts are fried in it. Mani is the Filipino word for peanuts and although it doesn’t contain vinegar, it is called adobo because it is flavored heavily with garlic and spices. It’s a popular street food in the Philippines and is known to be a favorite of many.
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Instructions
Peel the outer skin from the garlic (2 heads), saving the softer inner skins for frying. Crush the garlic cloves and slice them thinly.
In a large wok or deep pan, heat peanut oil (2 cups)l over medium-high heat. To test if the oil is ready, dip a wooden chopstick into the oil—if it bubbles around the chopstick, the oil is hot enough.
Add the sliced garlic and garlic skins to the hot oil. Fry for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove the garlic and skins, then place them on a plate lined with paper towels to drain excess oil.
Reduce the heat to medium or medium-low. Add the raw peanuts (2 lb) to the oil and fry for about 10 minutes, or until they turn golden brown. Stir occasionally to ensure even frying. Once the peanuts are done, remove them from the oil and place them on a tray lined with paper towels or parchment paper. Salt to taste, while hot. For extra crispiness, gently blot the peanuts with additional paper towels to remove excess oil.
