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Peanuts in Garlic - Filipino Adobong Mani

Adobong Mani are peanuts cooked in garlic. These are quite common in the Philippines and often sold as street food. It is also very simple to make at home. Most Filipino recipes use raw peanuts. I did not have time to make a trip to the Asian market to buy the raw ones, so instead I used unsalted bottled peanuts from the grocery for this recipe. The garlicky and savory flavors were still there. Sometimes, to add a punch I put one or two bird’s eye chilies (or siling labuyo in the Philippines). But when my children were little, I omitted the spicy chilies and added a dash of sugar to the salty mixture. Serve this warm or at room temperature with an cold beverage for appetizers, sides or snacks. This is an AsianInAmericamag recipe and makes 2 cups.
Cook Time25 mins
Total Time25 mins
Course: Appetizer, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Filipino Adobong Mani Garlic Peanuts
Servings: 2 people
Calories: 1590kcal
Author: Asian in America- Elizabeth Ann Quirino

Ingredients

  • 3/4 cup vegetable oil
  • 6 cloves garlic peeled
  • 2 cups unsalted peanuts bottled
  • 1 Tablespoon salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons granulated sugar

Instructions

  • Using a large skillet or wok, over medium high heat, add the cooking oil. When oil is hot enough after about 2 minutes, add the garlic cloves. Pan fry the garlic for 1 to 2 minutes till they are crisp and brown. Do not allow the garlic to burn or it will affect the taste of the peanuts. Do not leave the stove unattended, the garlic can burn in seconds. Once crisp and brown, remove the garlic from the pan and drain on paper towels to remove excess oil. Set aside.
  • To the large skillet with the cooking oil that’s been flavored with garlic, add the peanuts. Stir around every few minutes. Lower the heat to a medium low. Stir and cook peanuts for about 10 to 12 minutes till they turn a slightly darker hue. Do not leave unattended or the peanuts can burn.
  • Using a slotted spoon, remove cooked peanuts and drain on a bowl lined with parchment paper. Sprinkle salt, black pepper and sugar over the peanuts. Add the crisp garlic cloves and mix into the peanuts.
  • Cook's comments: most Filipino recipes for Adobong Mani use raw peanuts which have a thin, transparent outer skin. I did not have access to raw peanuts so I used store-bought unsalted bottled peanuts. When cooked, the peanuts had the same irresistible savory flavors.
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Nutrition

Serving: 1g | Calories: 1590kcal | Carbohydrates: 39g | Protein: 35g | Fat: 154g | Saturated Fat: 77g | Sodium: 3499mg | Potassium: 997mg | Fiber: 12g | Sugar: 10g | Vitamin C: 2.8mg | Calcium: 95mg | Iron: 3.5mg