📝 About This Recipe
A quintessential staple of Filipino street food and pub culture, Adobong Mani is a masterclass in texture and aroma. These skin-on peanuts are deep-fried until perfectly brittle, then tossed with an abundance of golden toasted garlic and coarse sea salt. Whether enjoyed as a crunchy 'pulutan' with a cold beer or a nostalgic afternoon snack, its addictive savory-salty profile is truly irresistible.
🥗 Ingredients
The Base
- 500 grams Raw Peanuts (with skin on, dried)
- 2 cups Vegetable Oil (for deep frying; canola or peanut oil works best)
The Aromatics
- 2 heads Garlic (peeled and thinly sliced into chips)
- 3-5 pieces Bird's Eye Chilies (optional, slit lengthwise for heat)
- 2-3 pieces Fresh Curry Leaves or Bay Leaves (dried bay leaves or fresh curry leaves for a modern twist)
Seasoning
- 1.5 tablespoons Sea Salt (coarse or kosher salt preferred)
- 1 teaspoon Granulated Sugar (to balance the bitterness of the garlic)
- 1/2 teaspoon Garlic Powder (for an extra punch of flavor)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Begin by sorting through the raw peanuts. Discard any shriveled or discolored nuts to ensure the best texture and flavor.
-
2
In a large, heavy-bottomed wok or deep pan, pour in the vegetable oil. It is crucial to start with cold or room temperature oil to ensure the garlic and peanuts cook evenly from the inside out.
-
3
Add the sliced garlic chips into the cold oil. Turn the heat to medium-low.
-
4
Fry the garlic chips slowly, stirring occasionally. Once they turn a light golden brown (this takes about 5-7 minutes), immediately remove them with a slotted spoon and drain on paper towels. Do not let them get dark brown, as they will turn bitter.
-
5
In the same garlic-infused oil, add the raw peanuts. Maintain the heat at medium-low to prevent the skins from burning before the centers are cooked.
-
6
Fry the peanuts for 12-15 minutes, stirring constantly. You will hear a light crackling sound as the moisture leaves the nuts.
-
7
About 3 minutes before the peanuts are done, add the bird's eye chilies and bay leaves (if using) into the oil to infuse their spicy and herbal aroma.
-
8
Test for doneness: Remove one peanut, let it cool for 10 seconds, and bite. If it is crunchy and the inside is pale tan (not white), they are ready. Note that they will continue to cook and crisp up further once removed from the oil.
-
9
Using a large slotted spoon or wire skimmer, remove the peanuts, chilies, and leaves from the oil. Drain thoroughly on a wire rack or a tray lined with paper towels.
-
10
While the peanuts are still hot and slightly oily, transfer them to a large mixing bowl.
-
11
Sprinkle the sea salt, sugar, garlic powder, and black pepper over the peanuts. Toss vigorously to ensure every nut is evenly coated.
-
12
Add the reserved crispy garlic chips back into the bowl and give it one final gentle toss to combine.
-
13
Spread the mixture out on a flat tray to cool completely. This cooling phase is when the peanuts achieve their maximum 'crunch'.
💡 Chef's Tips
Always start with cold oil when frying the garlic to prevent it from scorching and becoming bitter. Don't over-fry the peanuts in the oil; they should look a shade lighter than your desired final color as 'carry-over cooking' happens. Store the cooled peanuts in an airtight glass jar to keep them crispy for up to two weeks. If you prefer a 'wet' version, you can add a tablespoon of spicy vinegar to the seasoning mix, though this will reduce the shelf life. For a smoky depth, add a pinch of smoked paprika or pimenton during the seasoning step.
🍽️ Serving Suggestions
Serve in a small bowl alongside an ice-cold San Miguel beer or your favorite lager. Pair with a side of 'Sinamak' (spicy Filipino vinegar) for dipping if you enjoy a tangy contrast. Use as a crunchy topping for stir-fried noodles or Filipino Pancit. Pack into small brown paper bags for an authentic 'street-style' snacking experience. Serve as a pre-dinner appetizer during a Filipino feast (Kamayan style).