HOW TO COOK SPICY ADOBONG MANI

My husband and I loves food. We love food so much that we like to chew and munch on some food all the time! But his appetite is way, way greater than mine. And thats the problem! Haha! Because it is our goal to lose weight. And he needs to lose more than I, so munching food all the time contradicts his fitness goals.

One of the many Filipino food that we love is the classic Adobong Mani. Mani is tagalog for peanuts. And it's a really famous street food in the Philippines, comfort food to some. I don't know why they call it Adobong Mani cause when we say Adobo, it's a dish that involves soy sauce and vinegar right? While this, needs a ton of garlic, salt and sili (chilli peppers) if you like it hot.  But anyway to answer the confusion, lets give way to that since its not a problem haha! The goal is to just enjoy things and food. 

In the Bicol Region, Philippines (where I am from) aside from the garlic and chilis, they have this chilli oil that they pour on top of this glorious warm peanuts in a small brown bag and OMG it smells like heaven for a spicy food lover like me.

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So to connect everything, I thought its nice to cook a lot of peanuts for my husband and I so we can have something to munch on on movie days and nights and just something to get from the kitchen cabinet and nibble on whenever our mouths are bored, salivating, wanting something to munch munch munch. Hahahhahaha! At the same time, peanuts are a healthier alternative to processed snacks sold in the market. Riigggght? Right!

So without further ado, here's my not so typical "recipe" cause I usually cook everything using the power of "Estimate" lol. This is my first ever blog on food (my first ever blog actually) so let me stress that everything that I will be sharing here regarding food are cooked estimating the ingredients depending on my palate. Okay? Don't forget that. I will be posting more. That's my trademark now and that will be dictating the course of my food blogging journey. Okay? Yeah!

So... you will need these...

INGREDIENTS:

Oil

Shelled peanuts

A lot of garlic (minced)

Salt

Sili (either whole or chopped with the seeds removed or not! really up to you)

PROCEDURE:

1. Put oil on the pan. Mince a lot of garlic and cook it on medium fire, we want to get that brown and crispy texture without burning it. Garlic burns fast so being attentive is the key. Set aside.

2. Add oil on the same pan. Add the peanuts. The aroma of the garlic would envelope the peanuts at this point. The oil should ideally cover all the peanuts so they'll cook evenly. Set your fire to low heat. Cooking it will usually take around 10 to 15 minutes. Stir from time to time. Adjust the fire from low to medium. Too much heat will make the outer covering crispy and burnt while the insides are raw. Take note of this as this is crucial. Charot! Hahaha!. Peanuts will turn a darker brown and you can taste it to test if its cooked already or not.

3. Add the chopped chilis in the peanuts, stir-frying it.

4. Place the peanuts in a colander to drain excess oil.

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5. After airing it out (for crispiness) place the peanuts on a big bowl then mix with salt and our cooked garlic. Aside from these, you can also add sugar or other ingredients depending on your preference.

6. Place in an air tight container.

There you have it! Our infamous Filipino adobong mani that you can now prepare and munch at the comforts of your own home. 

Thank you so much for reading and you can comment down below your pictures of your own adobong mani! Till next time! Byeeeeee!