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.