Adobong Mani

This is a simple recipe of adobo mani. Ingredients are very few, and you can use any kind of meat (chicken/beef) to make it. It tastes good, and easy to cook. Enjoy! You have always wanted the ability to make mani easily from your home, but you don’t have a recipe. I can make it for you!

Adobong Mani With Fried Curry Leaves

• PREP TIME20 minutes
• COOK TIME20 minutes
• MAKESabout 2 cups

Most adobong mani recipes will tell you to fry the ingredients separately in stages, but I took Auntie Joy’s “all at once” method and found the best frying temperatures for consistent results. It starts high then drops, so the peanuts cook all the way through until crisp, but do not burn. To accomplish this, you’ll need a candy or clip-on thermometer to monitor the oil temperature, which can vary between gas, electric, and induction ranges. Instead of garlic chips or whole cloves that you’d find in other versions, I’ve cut them in half and smashed them—resulting in crispy-edged medallions. For a modern twist, I throw in fresh curry leaves and siling labuyo, or Thai chile peppers, in the last 30 seconds. In my opinion, the more crunchies, the better.

While these are great for a party, it’s also fun to pack the peanuts in paper bags and drop them off at a friend’s house. Plus, the dish just happens to be vegan and gluten-free. Enjoy adobong mani like my dad, with an ice-cold light beer during a Lakers game. Or for the kids, a Shirley Temple—like my grandpa used to make for me.

Ingredients send grocery list

• 2 cups vegetable oil
• 12 garlic cloves (30 grams/1 ounce), peeled
• 2 cups (300 grams/10 ounces) raw, red-skinned Spanish peanuts
• 20 fresh curry leaves, large stems removed
• 2 dried or fresh red or green Thai chile peppers or 1 fresh cayenne pepper, stem removed and sliced into rings (use kitchen shears to cut dry chiles)
• 1 ¹/₂ teaspoons kosher salt

Directions

1. Heat the vegetable oil in a large wok over medium-high heat to 350°F. Set up a fine-mesh sieve nested in a medium bowl and line a sheet pan with paper towels near your work surface. While the oil heats, halve the garlic crosswise and crush each piece with the side of a knife or with a mortar and pestle.
2. Turn off the heat under the wok and carefully add the peanuts to the oil. Let them sizzle until the oil temperature drops to 250°F.
3. Return the wok to medium-low heat, adjusting the heat as needed to maintain a temperature between 250°F and 275°F. Stirring occasionally, fry the peanuts for 10 minutes, until the oil smells toasty and the peanut skins have turned a few shades darker, from dusty coral pink to brick red. If the oil is too hot, move it to an inactive burner until it reaches the desired temperature range.
4. Add the crushed garlic halves and cook, stirring halfway through, for an additional 5 minutes, or until the garlic begins to turn golden brown around the ragged edges. At this point, the peanut skins should be dark copper brown in color and should not be actively bubbling anymore.
5. Carefully add the fresh curry leaves and chile peppers. They may make the oil splatter! Stir until they stop making popping sounds and the curry leaves turn a darker shade of green.
6. Turn off the heat, then, using a slotted spoon, transfer the mixture to the sieve nested in the bowl. Between scoops, sprinkle the salt over the hot peanuts. The peanuts will continue to cook off the heat. Let cool for 15 minutes. Transfer the peanut mixture to the prepared sheet pan to absorb any excess oil. Give it a few shakes to make sure the salt and garlic are distributed evenly.
7. Strain the remaining, cooled vegetable oil through the sieve into the bowl. Let cool, then transfer the aromatic oil to a reusable container with a lid and reserve for another use. Enjoy the peanuts slightly warm, or let completely cool before storing in an airtight container for up to 1 week.

Adobong Mani Recipe

Adobong Mani or Fried Shelled Peanuts with Garlic is a good appetizer. It is also believed to be a major source of nutrients that can boost brain power. When you are in the Philippines, these can be purchased from any major street corner. It comes in at least two forms: with or without skin. Each form has also two versions: spicy and non-spicy. This adobong mani recipe is the non-spicy version. You can always add “siling labuyo” or Thai Chili if you want it spicy.

Small food carts serve as the kitchen and display area for the peanuts. The vendor cooks the peanuts using a frying pan and stacks them in an aluminum tray for display. The serving size is measured using a small glass about twice the size of a shot glass and packaged in small brown paper pouches.

Up to now, I still don’t know why fried peanuts with garlic are called Adobong Mani. In general, Adobo is defined as a seasoning or marinade. For Filipinos, it is defined as any dish cooked with soy sauce, vinegar, and garlic. It seems that Adobong Mani does not match any of the definitions above. Do you have an idea as to where this appetizer got its name?

Adobong Mani Recipe

 Prep Time5 minutes

 Cook Time14 minutes

 Total Time19 minutes

 Servings6

Ingredients

• 1 1/2 to 2 lbs raw shelled peanuts with or without skin
• 1 head garlic cloves halved
• 2 teaspoons salt
• 2 cups cooking oil

Instructions

• Heat a cooking pot then pour-in cooking oil.
• When the oil is hot, put-in the garlic and fry until the color turns golden to medium brown.
• Remove the garlic and set aside.
• Adjust the heat to low then fry the peanuts while stirring occasionally. This should take about 10 to 14 minutes.
• Take the peanuts out of the cooking pot and drain excess oil using a sieve.
• Transfer the peanuts to a mixing bowl. Share and enjoy!

Nutrition

Serving: 6g

Adobong Mani – Peanuts in Garlic

Adobong Mani are peanuts cooked the Filipino adobo way, with plenty of garlic. These peanuts are pan-fried in hot vegetable oil, which is first flavored with garlic. When peanuts are cooked, season with salt all over. Serve these as appetizers or snacks. This is an Asian in America recipe by Elizabeth Ann Quirino.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Appetizer, Snack

Cuisine: Asian, Filipino

Keyword: Adobong Mani Peanuts in Garlic

Servings: 2 people

Equipment

• 1 Large Wok or Skillet – 10 to 12 inches diameter
• 1 large tray, lined with parchment paper
• 1 large slotted spoon, for cooking

Ingredients

• ¾ cup vegetable oil
• 1 whole head garlic, about 8 to 10 cloves; peeled
• 2 cups raw peanuts with skin
• 1 teaspoon salt

Instructions

To prepare garlic:

• Using a mortar and pestle, or else the back of a large kitchen knife, pound the whole head of garlic, till the cloves separate.Pound the cloves of garlic and remove the peeling completely. You should have about 8 to 10 cloves from a whole head of garlic. Set aside.

To cook the Adobong Mani:

• Over medium heat, in a wok or skillet, pour the vegetable oil.Oil should be hot enough in about 3 minutes. If using a thermometer, oil should be about 350 F. (*Note: OIl should not be burning or it affects the flavors of the garlic and peanuts).When oil is hot, add the garlic pieces. Pan fry in the oil for about 2 minutes till crisp.Remove the crisp garlic with a slotted spoon, and place on the tray lined with parchment paper, to remove excess grease.
• To the same wok or skillet, using the same oil flavored with garlic, add the peanuts. Spread the nuts all over in a flat layer.Keep the temperature to a medium-low so that peanuts do not burn.Using a slotted spoon or turner, continue to stir the peanuts every so often while cooking.Keep stirring and cooking the peanuts up to 10 minutes. By this time, you will detect a nutty aroma coming from the skillet.*Note: Do not leave the peanuts unattended or do not allow the heat to go high. Peanuts burn easily.
• Using the slotted spoon, transfer the nuts to the tray lined with parchment.Incorporate the crisp garlic into the peanuts.Sprinkle salt evenly all over. Mix ingredients well.Cool peanuts for about half an hour. Serve as appetizers, sides or snacks.

To store:

• Store cooked Adobong Mani in air-tight jars or containers. These have a shelf life of about 2 to 4 weeks.

Cook’s comments:

• Peanuts: I used raw peanuts with their pink skin on, which I purchase in large bags from the Asian market or online sources like Amazon, or online supermarkets. I cook the peanuts as soon as I purchase them, while still fresh.Cooking oil: I used vegetable oil for this recipe because it is a cooking oil which has a neutral flavor and which will not overpower the outcome of the garlic peanuts’ taste. Vegetable oil also has enough low to high smoke points to get the job done.Caution: Do not reuse the oil used in this recipe. Discard any leftover cooking oil.

Nutrition

Sodium: 1007mg | Potassium: 1mg | Calcium: 1mg | Iron: 1mg

ADOBONG MANI (FRIED GARLIC PEANUTS)

Adobong Mani is a Filipino street food fried peanuts with lots of garlic. This recipe is also a good appetizer. 

WHY THIS RECIPE WORKS

• This recipe requires a small amount of oil. You do not have to use lots of oil, but you need to stir the peanuts not to burn them constantly. 
• The garlic adds flavor to the peanuts. 
• A good party appetizer.

INGREDIENTS

Oil – use canola, vegetable oil, or grapeseed oil. Avoid strong-flavored oils like sesame oil and olive oil.

Peanuts – shelled peanuts are required for this recipe, also called peanut kernels. 

Garlic – use fresh chopped garlic. 

Salt – use salt as needed. You do not have to add this if you have diet restrictions. 

See the recipe card for quantities.

INSTRUCTIONS

Step 1: Sauté garlic in oil on medium-low heat. 

Step 2:  Add the peanuts. 

Step 3: Sit the peanuts until coated with oil.

Step 4: Stir the peanuts constantly for 10-13 minutes. The peanuts easily burnt, so please do not let them cook any further than you have to. It will continue to cook for a little after removing it from the pan. 

Step 5: Drain the oil. 

Step 6: Toss with salt and mix well. Cool completely then serve.

 Note: It is normal to hear a clicking or splitting sound while frying the peanuts.

STORING INSTRUCTIONS

Fried peanuts will last for two weeks in an airtight container. 

Adobong Mani

Adobong Mani – Any peanut lovers out there? Adobong mani is probably the most popular way of how to cook peanuts here in the country. It’s really easy and really delicious (addictive even), that’s why it is a must have pica-pica in any occasion. Try learning this recipe so you won’t run out of these munch on your next party! 

Adobong Mani Recipe

Ingredients:

• ½ kilo raw peanuts
• 6 cloves garlic sliced
• 1 tsp salt
• Cooking oil

Instructions:

• Heat oil in a pan and fry garlic slices until medium brown in color. Remove from pan and set aside.
• Fry peanuts over low heat in the same cooking oil you fried the garlic, so the flavor of the garlic will be infused in the peanuts.
• Stir peanuts occasionally to make sure peanut will cook evenly.
• Cook peanut for 13-15 minutes or until peanut skin turn light or medium brown (not dark brown). Drain excess oil in a sieve and transfer fried peanuts in a bowl.
• Season with salt. Mix well. Then Add fried garlic. Mix again. 
• Serve as a snack, kutkutin and pulutan.

ADOBONG MANI (FRIED PEANUTS)

I made fried peanuts, the traditional Filipino way — with salt and lots of fried garlic for extra flavor and crunch. They are very addictive and are super easy to make.

In the Philippines, this street food is eaten as a snack, appetizer, or pulutan (a term for food consumed with alcoholic beverages). They are pan-fried with garlic, salted, or sugar-coated. Street vendors sell them in shallow baskets lined with banana leaves or old newspapers.

WHAT MAKES A GOOD ADOBONG MANI (FRIED PEANUTS)

Adobong Mani (Fried Peanuts) should be crunchy, well-seasoned, and not greasy. Start the peanuts in cold oil and constantly stir them to prevent them from burning.

INGREDIENTS YOU’LL NEED

NOTES AND SUBSTITUTIONS

• Peanuts: Buy raw, shelled peanuts. I prefer the smaller ones for snacking — they’re crunchier and more satisfying.
• Oil: Choose a cooking oil with a neutral taste and a high smoke point, such as avocado oil, peanut oil, canola oil, or vegetable oil.
• Optional Ingredients: For added flavor, you can add labuyo or Thai chili, white pepper, chili powder, or five-spice powder.

HOW TO MAKE THIS RECIPE

(1)Rinse the raw peanuts under running water to remove excess dirt. Let them air-dry for about 10 minutes on a rimmed baking sheet or large tray. (2)Slice the garlic thinly.

(3)In a wok or skillet, combine the peanuts and oil. Be sure to submerge all of the peanuts in oil. Set the heat to medium-low. Stir the peanuts constantly to prevent them from burning.

(4)When the oil starts bubbling, add the garlic. (5)The garlic should brown in 3 to 5 minutes; the peanuts will be ready at that point.

Peanuts cook differently depending on their size and oil temperature. They take between six and ten minutes to cook when you start them in cold oil.

Once the peanuts and garlic turn lightly brown, turn off the heat. The residual heat will cook them further. It’s okay to undercook them a bit, but overcooking will make them bitter.

Remove the peanuts and garlic from the oil and spread them on a baking sheet lined with paper towels. Sprinkle with salt while still warm. As they cool, they will become crunchy.

HOW TO STORE

If stored in an airtight container, they will keep for up to a month at room temperature, longer in the refrigerator. Humidity and moisture will make them go rancid faster.

FREQUENTLY ASKED QUESTIONS AND TIPS

Why do you start with cold oil?

It’s easy to burn peanuts in hot oil. When you start them in cold oil, you have more control by slowly cooking them until they are lightly browned.

Are fried peanuts better than roasted?

Peanuts may be one of those foods that are better when fried. They’re tastier that way, but roasting isn’t bad either.

Roasting is easy and can save you extra calories and fats. You can dry roast them without the oil on a pan over the stove, though they won’t brown evenly. You can also do it in the oven for better results.

Are peanuts healthy?

Peanuts are a good source of protein, fats, and fiber. Like other nuts, peanut (although technically a legume) is good for you and apparently for the heart, too.

As with everything else, your personal consumption should be in moderation.

Is it necessary to remove the thin, papery skin of peanuts?

No, unless a recipe calls for it. I like to keep the skin for convenience and added nutrition.

If you have to remove the skin, shake them vigorously in a container with a lid to loosen up the skin. You can also rub them between paper towels; the friction will loosen the skin.

📖 RECIPE

Adobong Mani (Fried Peanuts)

Adobong Mani (Fried Peanuts) are salted, fried peanuts with garlic sold as street food in the Philippines.

Course: Appetizer, Snack

Cuisine: American, Asian, Chinese, Filipino

Diet: Gluten Free

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 8

Calories: 228kcal

Cost: $2 – $3

Equipment

• ▢Wok or Skillet
• ▢Skimmer, Slotted Spoon, or Strainer
• ▢Baking Sheet (optional)

Ingredients

• ▢8 ounces raw, shelled peanuts, about 2 cups
• ▢1 cup neutral-flavored oil
• ▢8 cloves garlic thinly sliced
• ▢Salt to taste

Instructions

• Rinse the raw peanuts under running water to remove excess dirt. Let them air-dry for about 10 minutes on a rimmed baking sheet or large tray.
• In a wok, combine the peanuts and oil. Be sure to submerge all of the peanuts in oil.
• Set the heat to medium-low. Stir the peanuts constantly to prevent them from burning.
• When the oil starts bubbling, add the garlic. The garlic should brown in 3 to 5 minutes; the peanuts will be ready at that point.Peanuts cook differently depending on their size and oil temperature. They take between six and ten minutes to cook when you start them in cold oil.
• Once the peanuts and garlic turn lightly brown, turn off the heat. The residual heat will cook them further. It’s okay to undercook them a bit, but overcooking will make them bitter.
• Remove the peanuts and garlic from the oil and spread them on a baking sheet lined with paper towels. Sprinkle with salt while still warm. As they cool, they will become crunchy.

Notes

• Optional ingredients: For added flavor, you can add labuyo or Thai chili, white pepper, chili powder, or five-spice powder.

Nutrition

Calories: 228kcalCarbohydrates: 5gProtein: 8gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 7mgPotassium: 223mgFiber: 3gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 35mgIron: 1mg