You’ve probably caught me munching on Adobong Mani at least a dozen times today. It’s my go-to snack when I’m bored or need something to keep my hands busy. Think of perfectly crunchy peanuts with crispy bits of golden garlic – it’s impossible to eat just one handful!
Back in Manila, you’ll find vendors selling these on pretty much every street corner, scooping them into little brown paper bags. It’s such a simple snack, but there’s something about that garlic-peanut combo that keeps you coming back for more. The best thing is you can make a big batch at home and snack on it all week.
Fair warning though, once you try these garlicky fried peanuts, regular peanuts just won’t hit the same.
Cultural Notes
Adobong Mani is more than just a snack in Filipino culture. Street vendors (Maglalako) selling this treat are a common sight in busy city corners, with the aromatic smell of garlic drawing customers. The snack represents Filipino ingenuity in creating flavorful dishes from simple ingredients.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 20 minutes
- Budget-friendly: Uses simple, accessible ingredients
- Customizable: Make it spicy or mild to suit your taste
- Perfect for sharing: Great for parties and gatherings
- Authentic taste: Brings the Filipino street food experience home
- Versatile: Works as a snack, appetizer, or pulutan (beer companion)
Adobong Mani (Filipino Garlic Fried Peanuts)
Equipment
- Large wok or deep frying pan (kawali) For even heat distribution while frying
- Heat-resistant strainer or spider (Sandok) For removing fried garlic and peanuts
- Large mixing bowl (mangkok) For mixing ingredients after cooking
- Wooden spoon (sandok na kahoy) For stirring without scratching the pan
- Paper towels For draining excess oil
- Airtight container For storage
Ingredients
- 1½ to 2 lbs raw shelled peanuts Mani – with or without skin
- 1 whole head garlic Isang Ulo ng Bawang, cloves halved
- 2 teaspoons salt Asin
- 2 cups cooking oil Mantika
- Optional: 2-3 Thai chilies Siling Labuyo for spicy version
Instructions
- Start by heating 2 cups of cooking oil in a large wok or deep pan over medium heat (170°C/340°F). While the oil heats up, take your head of garlic and cut each clove in half. Once the oil is hot, carefully add the halved garlic cloves and fry them for about 2-3 minutes until they turn golden to medium brown – keep a close eye on them to prevent burning. Remove the fried garlic pieces with a strainer and set them aside.
- Lower the heat to medium-low (150°C/300°F). Gently add your raw peanuts to the same garlic-infused oil. Let them fry for 10-14 minutes, stirring occasionally with a wooden spoon. You’ll know they’re done when they turn a nice golden brown color and smell toasted. If you hear a gentle crackling sound when stirring, that’s another good sign they’re ready.
- Using your strainer, remove the peanuts from the oil and let them drain. While the peanuts are still warm, place them in a large mixing bowl. Add back your reserved fried garlic pieces and sprinkle with 2 teaspoons of salt. Gently toss everything together until well combined. Your Adobong Mani is now ready to serve and enjoy. If you’re making the spicy version, simply add chopped Thai chilies while tossing.
Tips from Lola’s Kitchen
- Use fresh garlic for the best flavor (Lumang bawang ay hindi masarap)
- Stir peanuts gently to prevent breaking
- Listen for the sizzling sound to lessen before removing peanuts
- The darker the garlic, the more bitter the taste
- Save the garlic-infused oil for other Filipino dishes
Traditional Serving Suggestions
- Serve in small brown paper bags for authentic street food feel
- Perfect as pulutan with cold San Miguel beer
- Pair with other Filipino appetizers like Chicharon or Kropek
- Serve in small bowls during family gatherings or fiestas
Troubleshooting
- Burnt garlic: Remove immediately and start over with fresh garlic
- Undercooked peanuts: Continue frying until golden brown and crunchy
- Too salty: Add more plain fried peanuts to balance
- Not crunchy enough: Fry longer at lower temperature
Ingredient Alternatives
- Raw peanuts → Blanched peanuts (reduce cooking time by 2-3 minutes)
- Regular oil → Coconut oil for tropical flavor
- Fresh garlic → Garlic powder (1 tablespoon, but fresh is preferred)
- Thai chilies → Chili flakes or cayenne pepper
Storage & Reheating
- Store in an airtight container at room temperature
- Stays fresh for up to 2 weeks
- No reheating needed
- Keep away from moisture to maintain crunchiness
Variations
- Spicy Adobong Mani (Maanghang na Adobong Mani)
- Add 2-3 chopped Thai chilies while frying
- Sweet and Spicy
- Add 1 tablespoon sugar and chili flakes
- Chinese-Style
- Add 5-spice powder and sesame seeds
- Modern Twist
- Add dried herbs like rosemary or thyme
FAQs
Q: Why is it called Adobong Mani? A: Despite not using traditional adobo ingredients, the term likely comes from the garlic-infused cooking process, similar to how adobo infuses flavors into ingredients. Q: Can I use roasted peanuts? A: No, raw peanuts are essential for proper texture and flavor absorption. Q: How do I know when the peanuts are done? A: They should be golden brown and make a crackling sound when stirred. Q: Can I make this in advance for parties? A: Yes, make up to 3 days ahead and store in an airtight container.
Nutrition
The Story Behind Adobong Mani
Walking through the busy streets of Manila, you’ll likely catch the irresistible smell of garlic wafting from small street carts, where vendors expertly fry peanuts in giant woks. This simple yet addictive snack, known as Adobong Mani, has been a Filipino street food staple for generations, though its exact origins remain charmingly mysterious.
Despite sharing the name “adobo” with Philippines’ national dish, Adobong Mani doesn’t actually use the traditional adobo cooking method of vinegar and soy sauce. Food historians believe the name might have come from the way garlic infuses the oil during cooking, similar to how meat is infused with flavors in traditional adobo dishes. Some say the name simply stuck because, like adobo, it’s a cooking process that transforms a simple ingredient into something extraordinary.
In the 1960s and 1970s, street vendors started popularizing this snack in Manila’s bustling districts. They would set up small food carts with a large wok, a pile of raw peanuts, and plenty of fresh garlic. The signature serving style – using a small glass to measure portions into brown paper bags – became part of the experience. This practical method allowed vendors to serve quickly while keeping the peanuts fresh and warm.
Today, you’ll find Adobong Mani everywhere from humble street corners to modern supermarkets. It’s become a favorite pulutan (beer companion) in local bars and a common afternoon merienda (snack) in Filipino homes. The snack has even evolved, with some vendors offering spicy versions with local chilies or sweet-and-salty variations with a sprinkle of sugar.
What makes Adobong Mani truly special is its simplicity. Using just three main ingredients – peanuts, garlic, and salt – it creates a snack that’s greater than the sum of its parts. Whether you’re stuck in traffic, watching your favorite teleserye, or sharing stories with friends over cold beer, these garlicky peanuts have a way of making any moment better. It’s proof that sometimes the simplest recipes become the most beloved traditions.
