Adobong mani is fried raw shelled peanuts infused with garlic as flavour and seasoned with salt. You may be wondering like me why is it called adobo. Until now it is still a question in my head because when you say adobo in the Philippines, it means it is marinated in soy sauce, vinegar and garlic. If you know the reason please don’t hesitate to comment and let us know.
This recipe is usually eaten as a snack or appetizer. In the Philippines, you can find it sold in the street which is measured by small glass depending on how much you wanted to buy and put in a clear plastic bag or in small brown bags or you can get it from stores in package or tub. Many people also enjoy eating the crispy garlic in it. I can say, this is the most popular kind of nuts in the Philippines. It can be because it is grown in the country and the most affordable to many people as well.
NUTRIENTS FOUND IN PEANUTS
Aside from peanut being palatable, it also offers a lot of nutrients. I can still remember how our parents used to tell us when we were young that we should eat more peanuts when it is an examination period in school. They used to tell that it will boost your memory and cognitive abilities. Now I know why because of the Resveratrol, a bioactive found in peanut which increases the flow of the blood in the brain which can reduce us of getting stroke and if you have good brain flow, you can have better cognitive abilities which in the long run can protect you from Alzheimer’s disease. But not only that, peanuts have still other benefits such as being good to the heart because of its niacin (Vit. B3) content, to pregnancy because of its biotin content and also being a good source of antioxidant (source of Vit. E)
VARIATIONS ON HOW TO COOK ADOBONG MANI
SKIN ON OR NOT
Adobong mani can be cooked with the skin on or without the skin. I prefer the skin on because I believe that there is an additional flavour with it. Although eating with the skin on can be messy. If you want to eat it clean, then you can buy raw peanuts without the skin.
SPICY OR NON-SPICY
You can make your adobong mani either spicy or not. By adding fresh hot chilli which is chopped will make your peanut recipe hot. You can add as much according to how spicy you want. If you’re not a fan of spicy food, then you don’t need to add any chilli to the recipe.
In this recipe, I will walk you through cooking adobong mani with skin on and non-spicy.
HOW TO COOK ADOBONG MANI
Cooking adobong mani is so easy and has only a few steps. Buy already shelled peanuts in the store to reduce time. Then start by pounding the head of garlic with the skin intact with mortar and pestle or if it is not available, another option is to slice the garlic thinly. After preparing the garlic, heat a wok or a deep pot and pour the oil. Pu the temperature to medium setting. When it’s hot, put the chopped or the pounded garlic to the oil and fry it until crispy. Remove the garlic leaving just the oil. Reduce the temperature to low to medium then put the shelled peanuts. Cook for about 15-20 minutes or until peanuts turn medium brown. Make sure to stir occasionally as peanuts burn fast. Take out the peanuts and put in a colander to drain the excess oil. Then transfer to a bowl. Add back the garlic and season the peanut with salt. Enjoy munching on it with family and friends. Hmmm.. can smell the garlic already?
2.2 lbs. raw peanuts, shelled
2 heads garlic, outer peel removed
Salt to taste
2 cups cooking oil
Peel the outer skin of the garlic head. Split up into cloves but keep the garlic inner skin.
Pound the garlic cloves using the mortar and pestle then set the pounded garlic aside.
Pour cooking oil into a heated wok or deep pot. Once the oil is hot, put the pounded garlic and cook at a medium temperature until golden brown and crispy. Remove the fried garlic then set it aside.
On the same pot and with the same oil, just lower the temperature to low to medium and cook the peanut until it turns brown until about 20 minutes. Make sure to stir occasionally.
Remove the cooked peanuts using a slotted spoon and put in a colander to drain excess oil.
Transfer to a bowl and season with salt according to your taste. Add back the fried garlic as toppings.
Enjoy the crisp and garlicky peanut with family and friends.
DID YOU MAKE THIS?
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