Adobong Mani

Fried Garlic-Flavored Peanuts

Adobong Mani is simply fried peanuts with garlic.

The garlic gives it the distinct adobo flavor, fried to a crisp just like the peanuts.

Peanuts are not nuts, they're legumes or in the same family as peas and beans.

Back home, it is often referred to as a brain food or pampatalino, but I cannot find a definitive study to prove so.

Well, not to undermine the nutrition value of peanuts, you can check out www.peanut-institute.org its nutrition and health benefits - ranging from prevention of heart disease, diabetes, and Alzheimer's, Weight management including weight loss and maintenance and hunger maintenance.

YOUR SHOPPING LIST:

  • Raw Peanuts

IN THE PANTRY:

  • Garlic
  • Vegetable Oil
  • Kosher Salt
  • Sugar (optional)


INGREDIENTS       

  • 4 cups Raw Peanuts
  • 2 heads garlic, crushed, skin removed
  • 2 cups vegetable oil
  • 1 tablespoon Kosher Salt
  • pinch of Sugar (optional)


Adobong ManiAdobong Mani

1  Using a small but deep pan, heat the oil on medium low or medium stove top setting.

2 Put in the garlic.

3 Add the peanuts and cook for 10-12 minutes, or until the peanuts are medium brown. Residual heat will continue to cook the nuts so don't wait until they are golden brown before taking it out of the hot oil.

4 Pass the peanuts and garlic in a strainer and drain on paper towels.

5 Add the Salt and pinch of sugar, shake and serve.


BENG'S TIPS

  • Crush the garlic cloves and once cooked, that's your indicator that the peanuts are done as well.
  • If you are using iodized salt instead of Kosher Salt or Rock Salt, make sure you put about half than what is required. Iodized salt is very salty compared to Kosher or Rock Salt.
  • Start with a tablespoon kosher salt, and just add more according to your taste.
  • Keep your Adobong Mani in an airtight container to keep it from getting stale, or refrigerate to keep it crisp and fresh tasting.
  • Though not traditional, sugar is added to counter balance the saltiness of the mani.


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