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.
What is Adobong Mani?
Adobong Mani is a classic Filipino street food snack made by deep-frying raw peanuts with halved garlic cloves until golden brown, creating a savory, crunchy appetizer that's popular both as a casual snack and as pulutan (beer companion). Despite its name referencing adobo, it doesn't use traditional adobo seasonings but rather derives its distinctive flavor from garlic-infused oil and a sprinkle of salt, resulting in an addictively munchable treat that's simultaneously simple and sophisticated.
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.
Jump to:
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)
Ingredients
This recipe uses just four simple ingredients that create magic together. Raw peanuts provide the perfect blank canvas to absorb flavors while developing a satisfying crunch. Fresh garlic infuses the oil with its aromatic compounds and creates those irresistible crispy bits that define the dish.
Salt enhances all the flavors while balancing the natural nuttiness. The oil isn't just for cooking, it becomes infused with garlic essence that coats every peanut. Optional chilies add customizable heat for those who enjoy a spicy kick.
- 1½ to 2 lbs raw shelled peanuts (with or without skin)
- 1 whole head garlic, cloves halved
- 2 teaspoons salt
- 2 cups cooking oil
- Optional: 2-3 Thai chilies for spicy version
Equipment
- Large wok or deep frying pan (kawali): For even heat distribution while frying. The wide surface area allows you to fry peanuts in a single layer for consistent cooking.
- Heat-resistant strainer or spider (Sandok): For removing fried garlic and peanuts without getting burned or leaving them in the oil too long.
- Large mixing bowl (mangkok): For mixing ingredients after cooking. A wide bowl makes it easier to toss everything evenly.
- Wooden spoon (sandok na kahoy): For stirring without scratching the pan and creating a gentle turning motion that won't break the peanuts.
- Paper towels: For draining excess oil and achieving the perfect crispy texture.
- Airtight container: For storage to maintain freshness and crunchiness for weeks.
How To Make
- Prepare the garlic: 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.
- Fry the peanuts: 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.
- Combine and season: 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 only: Fresh garlic provides the best flavor. Old garlic can taste bitter and ruin the entire batch.
- Oil temperature matters: Too hot, and your garlic will burn; too cool, and your peanuts will be oily instead of crispy.
- Listen for the sizzle: The crackling sound of peanuts will lessen when they're nearly done.
- Golden brown, not dark brown: The perfect garlic pieces should be golden to medium brown—never dark brown, which indicates bitterness.
- Save the garlic-infused oil: After frying, let the oil cool and save it for cooking other Filipino dishes like pancit or fried rice.
- Salt while warm: Always add salt when the peanuts are still warm so it adheres better.
- Gentle stirring technique: Stir peanuts carefully to keep them whole and prevent breaking.
Substitutions
- Raw peanuts → Blanched peanuts: If you can only find blanched peanuts, reduce cooking time by 2-3 minutes.
- Regular cooking oil → Coconut oil: For a more tropical flavor profile, though vegetable oil is most traditional.
- Fresh garlic → Garlic powder: In a pinch, you can use 1 tablespoon of garlic powder, but fresh garlic is strongly preferred for authentic taste.
- Thai chilies → Chili flakes or cayenne pepper: If you can't find Thai chilies but still want heat, use 1-2 teaspoons of chili flakes or ½ teaspoon of cayenne pepper.
- Peanuts with skin → Peanuts without skin: Both work well; the skin adds a slightly more rustic flavor.
Troubleshooting
- Burnt garlic: If your garlic burns, remove it immediately and start over with fresh garlic and oil. Burnt garlic will make the entire batch taste bitter.
- Undercooked peanuts: If peanuts aren't crunchy enough, continue frying for 2-3 more minutes at a slightly lower temperature.
- Too salty: If you've oversalted, add more plain fried peanuts to balance the flavor.
- Not crunchy enough: If your peanuts are still soft after cooling, they need more frying time at a lower temperature to dry out properly.
- Oily peanuts: If peanuts seem oily, drain them longer on paper towels or reduce your oil temperature next time.
Storage & Reheating
- Store in an airtight container at room temperature
- Stays fresh and crunchy for up to 2 weeks
- No reheating needed as this is a cold snack
- Keep away from moisture to maintain crunchiness
- If peanuts lose their crunch, spread them on a baking sheet and toast in the oven at 300°F for 5 minutes
FAQ
Why is it called Adobong Mani?
Despite not using traditional adobo ingredients, the term likely comes from the garlic-infused cooking process, similar to how adobo infuses flavors into ingredients.
Can I use roasted peanuts?
No, raw peanuts are essential for proper texture and flavor absorption. Roasted peanuts will become too dark and potentially burn when fried.
How do I know when the peanuts are done?
They should be golden brown, make a crackling sound when stirred, and smell toasted but not burnt.
Can I make this in advance for parties?
Yes, make up to 3 days ahead and store in an airtight container. They're actually better after sitting for a day as the flavors develop.
Why do my peanuts taste bitter?
You likely overcooked the garlic. Next time, remove the garlic once it's golden, not dark brown.
Can I reuse the oil?
Yes! The garlic-infused oil is excellent for cooking other dishes. Strain it and store in a glass jar.
Is this recipe gluten-free?
Yes, Adobong Mani is naturally gluten-free.
Can I add other spices?
While not traditional, you can experiment with adding paprika, onion powder, or a pinch of MSG for extra umami.
Related
Looking for other recipes like this? Try these:
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
- 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
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.
Comments
No Comments