Adobong Mani

Adobong Mani is a Filipino deep-fried peanuts seasoned with salt and infused with lots of garlic chips. Another Filipino favorite snack. But why is it called Adobo where there are no soy sauce or vinegar involved in the process? The answer is... I don't know. It is something that I have to dig more about as I am wondering like you as well. 
When I was little, I remember helping my mom repack them in small plastic bags and seal the bag by running in direct flame using a candle. My grandmother sells them to small convenient stores in one of the provinces in Bataan. She adds them to her full list or I would say a whole jeepney loaded with goodies for those convenient stores to sell. Yes, the jeepney is full that no one can even sit inside. Full from floor to ceiling. 

These Adobong Mani are crispy and they are not oily at all. Super easy to make but there are tricks on how to make it.  It's a matter of timing and heat setting. ​They have to be deep-fried over low heat and for me 15-18 minutes is about the right time. Not because I have already achieved the color that I want but because they will still continue cooking while cooling down. Cooking for 20 minutes will give the inside some dark spots which means they are overcooked and will taste bitter. And if they are under-cooked, they will not be crispy and is something that you will not enjoy it either so make sure to keep an eye on it. 

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​Written recipe below.
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Adobong Mani recipe

Ingredients:

• 1 head garlic cloves, skin removed and thinly sliced
• 2 cups cooking oil, I used vegetable oil
• 3 cups raw red skin peanuts
• 1/2 tsp to 3/4 tsp salt, adjust accordingly

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Procedure:

• Heat cooking oil.
• Add garlic and fry until golden and crispy. Do not overcook. Remove from oil and set aside.
• Lower the heat then add raw peanuts. Stir occasionally and cook until color turns copper brown, about 15 minutes. Do not overcook or they will taste bitter. 
• Remove from oil and transfer to a strainer or colander to drain excess oil.
• Line a large tray with paper towels. Transfer the peanuts. Spread evenly and roll them (using a spatula or paper towels, to continue draining the excess oil. You want the peanuts to be dry and not oily. Cool completely by leaving on the tray for few minutes.
  
• Once completely cooled, transfer to a large bowl. Season with salt and add the garlic chips. Stir until full salt is fully incorporated with the peanuts.
• Serve and enjoy!
• Leftovers can be stored in an airtight container. 

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