Adobong Mani is the most popular way Pinoys enjoy peanuts. Sold along the streets, sold in mall stalls or peddled all around even jeepneys and buses, fried peanuts are perfect munch on the go most especially if "accompanied" by a generous amount of fried garlic - that is if you have a suki mani vendor. If not, then you just content yourself with the "measly" garlic or you can make your own!
- 1/2 kilo peanuts, shelled with skin on
- 1 head garlic (or more), thinly sliced
- Salt (iodized if possible)
- Siling labuyo (optional), sliced
- 1-2 cups cooking oil (adjust if needed)
How to make Adobong Mani
- In a wok over medium heat, pour oil.
- When the oil is hot, fry garlic it turns golden brown. Remove from wok and set aside.
- Lower the heat then place the peanuts. Fry for around 15 minutes (give or take a few minutes until become brown to your liking) while stirring from time to time.
- If you will adding sili labuyo, place the chilies on the 10th minute
- When done, carefully transfer the peanuts out of the cooking pot into a collander (or strainer) to drain excess oil.
- Place the peanuts in a bowl. Mix-in fried garlic and sprinkle/mix with salt according to preference. (Some even add sugar to have hints of sweetness)