Receta Adobong Mani
Last January we hosted a Filipino Street Food Party at our home with our friends, it was a really good idea as most us do miss Philippines and haven’t been back to our home country for quite sometime. So to bring a part of our culture to New Zealand we had this party and it definitely brought back a lot of memories reminiscing the past. A lot of street food dishes were served which was brought by everyone and some of them will be posted here, so this week will be filled with street food recipes that most Filipinos grew up with and let’s start with Adobong Mani.
If there is a title for the most popular street food in the Philippines then Adobong Mani would win this title, since I was a child I had seen this on streets basically everywhere where it is sold in different variations, regular fried peanuts with the brown skin on or without, it is also available as chilli infused or not and these are all topped and loaded with crispy garlic. This street food is then displayed in huge bilao’s which is basically a circular winnow made out of bamboo, it is then served in brown paper bags where size is determined by price. During my days it started with 1 peso where the paper bag where the size is similar to the current iPad nano to a 10 peso one which is roughly the size of Samsung Galaxy Note 3, today I am pretty sure the price would have increased 5 times more.
Ingredients
- 1 kg raw peanuts, shelled
- 2 whole garlic
- fine salt
- 2 cups cooking oil
Method
1. Remove the outer thin skin of the garlic, separate them into cloves leaving the inner skin intact. Using a mortar and pestle, pound the garlic cloves. Set then aside.
2. In a wok add the oil then once how deep fry the garlic pieces in medium heat until golden brown and crispy. Remove garlic then set them aside.
3. Put heat to low then add the peanuts, fry for 15 minutes or until then light brown peanut skin turns brown (not dark brown) while stirring occasionally.
4. Using a slotted spoon, remove the peanuts the place then in a colander to drain excess oil.
5. Transfer to a large bowl then season with salt.
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