Adobong Mani (Garlic Peanuts)
YOUR SHOPPING LIST:
Raw Peanuts
IN THE PANTRY:
Garlic
Vegetable Oil
Kosher Salt
INGREDIENTS
4 cups Raw Peanuts
2 heads garlic, skin removed
2 cups vegetable oil
1 tablespoon Kosher Salt
PREPARATION TIME : 5 minutes
COOKING TIME : 10 minutes
1 Using a small but deep pan, heat the oil on medium low or medium stove top setting.
2 Fry the garlic for about 1-2 minutes.
3 Add the peanuts and cook for 7-8 minutes, or until the peanuts are medium brown. Residual heat will continue to cook the nuts so don’t wait until they are golden brown before taking it out of the hot oil.
4 Pass the peanuts and garlic in a strainer and drain on paper towels.
5 Salt, shake and serve.
COOK’S TIPS
Since the peanuts cook faster than the garlic, I would either cut the huge garlic cloves in same size as peanuts or give it a head start of a couple minutes before putting in the peanuts.
If you are using iodized salt instead of Kosher Salt or Rock Salt, make sure you put about half than what is required. Iodized salt is very salty compared to Kosher or Rock Salt.
Start with a tablespoon kosher salt, and just add more according to your taste.
Keep your Adobong Mani in an airtight container to keep it from getting stale, or refrigerate to keep it crisp and fresh tasting.
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Tags: Adobong Mani, adobong mani garlic peanuts, garlic, hot oil, Kosher Salt, peanuts, Raw Peanuts, rock salt, salt, Vegetable Oil —
Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade.