• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Appetizers and Sides

    Adobong Mani Recipe

    Published: Jul 31, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 5 Comments

    100 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    I made Adobong Mani (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.

    Adobong mani (fried peanuts) with salt and garlic spread out on paper towels.
    Jump to:
    • What is Adobong Mani?
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Filipino recipes with peanuts
    • Other appetizers and sides you may like
    • 📖 Recipe
    • 💬 Comments

    What is Adobong Mani?

    In the Philippines, Adobong Mani is a common street food that's enjoyed as a casual snack, an appetizer, or as "pulutan" - a term for food consumed alongside alcoholic beverages. Its preparation involves pan-frying peanuts with garlic until they're golden and aromatic.

    These peanuts can be seasoned with salt and other spices for those who prefer a savory treat or sugar-coated for a sweet touch. Nilagang mani is another version with boiled peanuts, providing a softer snack option.

    When you walk through the streets, you can often spot vendors selling them in shallow baskets. These baskets are traditionally lined with banana leaves or old newspapers, adding to the rustic and authentic charm of this beloved Filipino snack.

    Ingredients you’ll need

    Individual ingredients for Adobong Mani (Fried Peanuts)

    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

    Step 1: Rinse about 1½ cups of 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.

    Step 2: Slice 8 garlic cloves thinly.

    Rinsed raw peanuts on paper towels. Slicing garlic thinly.

    Step 3: In a wok or skillet, submerge the peanuts in about a cup of cold neutral-flavored oil and set it to medium-low heat. Stir them constantly to prevent them from burning.

    Stirring the raw peanuts and oil in the wok.

    Step 4: When the oil starts bubbling, add the garlic.

    Step 5: The garlic should brown in 3 to 5 minutes; the peanuts should be ready at that point.

    Peanuts cook differently depending on their size and oil temperature. When you start them in cold oil, they take between 6 and 10 minutes to cook.

    PRO TIP: Turn off the heat and strain the peanuts as soon as they turn lightly brown. The residual heat will cook them further after being taken out. It's okay to undercook them a bit, but overcooking will make them bitter.

    Adding garlic slices to the peanuts in oil. Stirring the peanuts and garlic in oil.

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

    If stored in a jar or 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.

    Adobong Mani (Fried Peanuts) with salt and garlic in a jar.

    Recipe FAQs

    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?

    According to WebMD, peanuts are a good source of protein, fats, and fiber. Like other nuts, peanut (although technically a legume) is good for the heart, as highlighted by the Mayo Clinic. As with everything else, moderation is important.

    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.

    Filipino recipes with peanuts

    In Filipino cuisine, peanuts are not only great for snacking or making peanut butter. Here are some examples:

    • Kare-Kare: A rich Filipino stew made with oxtail or another cut of beef, simmered in a thick peanut sauce and served with a side of fermented shrimp paste (bagoong).
    • Palitaw: Soft and chewy rice cakes coated with grated mature coconut and topped with sugar and crushed peanuts or sesame seeds.
    • Peanut Brittle: A popular pasalubong (gift or souvenir), it's a crunchy candy made from caramelized sugar and whole peanuts.
    • Peanut Tikoy Rolls: A twist on traditional tikoy, these chewy rolls are made with glutinous rice flour filled with a peanut butter mixture and coated with crushed peanuts. Popular during Chinese New Year celebrations in the Philippines.
    • Turones de Mani: Thin lumpia wrappers filled with crushed peanuts and sugar, then fried to a crisp. A sweet and crunchy twist on the classic Lumpiang Shanghai.

    Other appetizers and sides you may like

    • Cheese Lumpia drizzled with cheese sauce.
      Cheese Lumpia Recipe
    • Lumpiang Labong with a vinegar dipping sauce on a banana leaf.
      Lumpiang Labong Recipe
    • Ampalaya Atchara in a jar.
      Ampalaya Atchara Recipe
    • Salt and pepper squid on a plate.
      Salt and Pepper Squid Recipe
    phone showing how to tag me on instagram

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Adobong mani (Fried peanuts) in a jar.

    Adobong Mani Recipe

    Salted, fried peanuts with garlic that are sold as street food in the Philippines.
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: Asian, Chinese, Filipino
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 18 minutes minutes
    Servings: 8
    Calories: 228kcal
    Author: Nora Rey
    Cost: $2 - $3

    Equipment

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

    Ingredients

    • 8 ounces raw, shelled peanuts, about 1½ cups (see note)
    • 1 cup neutral-flavored oil (see note)
    • 8 cloves garlic thinly sliced
    • Salt to taste
    US Customary - Metric

    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, submerge the peanuts in cold neutral-flavored oil and set it to medium-low heat. Stir them 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. When you start them in cold oil, they take between 6 and 10 minutes to cook.
    • 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 peanuts and garlic from the oil and spread them on a baking sheet lined with paper towels.
    • Sprinkle the peanuts with salt while still warm. They will become crunchy as they cool.

    Notes

    • 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.

    Nutrition

    Calories: 228kcalCarbohydrates: 5gProtein: 8gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 7mgPotassium: 223mgFiber: 3gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 35mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Appetizers & Sides Recipes

    • Shrimp Lumpia with sweet chill dipping sauce on a plate.
      Shrimp Lumpia Recipe
    • Ampalaya Salad with fried bangus on a plate with banana leaf.
      Ampalaya Salad Recipe
    • Tokwat baboy in a bowl.
      Tokwa't Baboy Recipe
    • Holding Cheese Pimiento on a pandesal.
      Cheese Pimiento Recipe
    100 shares
    • Facebook
    • Twitter
    • Email

    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Susie Swinea

      March 07, 2024 at 6:05 pm

      Plan on making but I must say I have never put something in unheated oil to cook.

      Reply
      • Nora Reyes

        March 11, 2024 at 9:57 pm

        Hi Susie, I totally understand your concern about starting with unheated oil, as it's not the typical method for most recipes. However, I find that starting with room-temperature oil and peanuts together allows them to heat up gradually. This method helps prevent the outside of the peanuts from burning while the inside remains uncooked. It also gives you more control over the cooking process, making it easier to avoid overcooking the peanuts. I hope you give it a try. Thanks. =)

        Reply
    2. UniqornK

      January 06, 2023 at 12:51 pm

      5 stars
      Recipe works well. I used more garlic and seasoned with Nori Sea Salt! Delicious! Thanks, Nora.

      Reply
      • Nora Rey

        January 08, 2023 at 12:46 am

        Hi there! Thanks for trying it out - I'm so happy you liked it! Yes, more garlic is always a good idea. =)

        Reply
    3. Bim

      September 15, 2021 at 7:16 pm

      5 stars
      Thank you Nora for the tips. I usually heat the oil first then add the peanuts.

      Reply
    5 from 4 votes (2 ratings without comment)

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    More about me →

    Popular Recipes

    • Grilled Pork Belly on a plate with pickled vegetables and spicy vinegar dipping sauce.
      Inihaw na Liempo Recipe

    • Beef stir fry with onions and peppers in a wok zoomed in.
      Beef Stir Fry with Onions & Peppers

    • Mackerel on Olive oil on a plate.
      Mackerel in Olive Oil

    • Beef Caldereta topped on a rice served on a plate.
      Beef Caldereta Recipe

    • Buko Pandan on a glass dish cup topped with ice cream covered be rice crisps.
      Buko Pandan Salad Recipe

    • Assorted Filipino foods on a table covered in banana leaf for a Kamayan Feast.
      Kamayan Feast: Bringing Family and Friends Together

    Seasonal Desserts

    You must use the category name, not a URL, in the category field.

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2023 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    100 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.