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.
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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
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.
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.
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.
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.
Recipe FAQs
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.
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.
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.
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
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📖 Recipe
Adobong Mani Recipe
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
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.
Susie Swinea
Plan on making but I must say I have never put something in unheated oil to cook.
Nora Reyes
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. =)
UniqornK
Recipe works well. I used more garlic and seasoned with Nori Sea Salt! Delicious! Thanks, Nora.
Nora Rey
Hi there! Thanks for trying it out - I'm so happy you liked it! Yes, more garlic is always a good idea. =)
Bim
Thank you Nora for the tips. I usually heat the oil first then add the peanuts.