This Adobong Mani (Roasted Peanuts) recipe is made with coconut aminos, a touch of vinegar and lots and lots of garlic. It’s the perfect snack to tide you over till lunch or dinner.
I know I am so behind on my Bahay Kubo Series. So far we have covered the following vegetables in the song:
The third veggie in the song is Sigarilas (or Winged Bean) and while I was looking for it at my local Seafood City and farmers market a few weeks ago, it was still not in season. Then Shelter in Place came into effect and now it’s hard to look for it at all. Instead of waiting I’ll move on to the 4th vegetable in the song – Mani or Peanuts.
I was debating if I should do a sweet or savory mani recipe and settled on this Adobong Mani recipe. If you search for this recipe on the internet it’s simply pan roasted peanuts with some salt and lots of garlic. Now I wanted to take it literally and make Roasted Adobo Mani. One of the best decisions I have made lately.
Ideally the mani you should use should still have the skin on and not roasted. However if you want some shortcuts, it’s okay to use already salted roasted nuts.
This is the seasoning you will need:
Put all the ingredients in a pan and mix well at first. Then turn on the heat to medium. Fry until the peanuts are nice and golden and the coconut aminos has started to caramelize around the nuts. The garlic will get nice and toasty and very fragrant as well. This will take about 7-10 minutes.
Transfer to a plate and leave to cool. When you are ready to serve, I like to put the salt on the side so everyone can just season it according to how salty they want it. If you have any left over you can keep in a jar for up to 5 days.
I highly doubt that you would need to do that. These are very addictive. It’s especially good when you get that random piece of garlic. Ugh. Love.
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