Filipino Adobong Mani (Garlic Peanuts)

My oldest son started college this year, and not too long ago he was on Spring break. We really did not have anything planned as everyone’s schedule was not matching up this year so he decided to stay home and rest. It was probably for the best and we think he enjoyed the time spent at home. As I could only think at times about how bored he might be, day in and day out of sleeping in and playing video games, I decided I would snap him out of that luxury and try and get some good time spent with him, and one of his grandpa’s. I decided it would be best if we drove to one of his favorite Asian markets outside of Chicago (H Mart), get some shopping done and then go out to eat.

When planning this, I thought it would be cool to keep the trip a common one. Go eat dim sum in Chicago, then head back to H Mart, then head home. For those who know me probably know that I can get creative in a flash, so the night before I decided to do something different and change up the plan. Instead of dim sum, which I truly love and hopefully was not going to regret, I decided to go in search of Filipino food in that area. After all, we all know that if you want truly authentic food, you are not getting a majority of it from Milwaukee, Wisconsin but you have to travel to the ‘windy city’ Chicago. This was a gamble and I knew that going into the trip. Was I going to waste the time of others on a possibly failed decision? Let’s hope not!

Filipino Garlic Peanuts Recipe

I had things lined up, so we took off to Illinois, and started what I thought would be a good quick road trip. What I did not know was that my oldest who I thought was going to hold a conversation with us during the road trip, was going to fall asleep about ten minutes into the trip.

The Filipino restaurant was called Sariling Atin. It is hands down no frills and when walking into the place, I knew I had chosen the right one. It was loaded with 98% pinoy, tables packed, and full of locals. I walked in with confidence like I had been there before. The place was simple. Form a line, pick a protein and two sides. They had about 10 dishes or so in their hot counter. I asked if they had dinuguan (blood pork dish) as I have always wanted to try it, and sure enough they did. I had that along with lumpia, rice, and some Filipino barbecue.

We had quiet the feast. My father-in-law was in heaven, as was I and my son. That dinuguan was phenomenal, and what was even better was the owner came over, sat with us, spoke tagalog with my father-in-law, and was surprised how much we enjoyed the food. What she didn’t know is that I knew a few words in tagalog and I busted them out. Brownie points.

As my father-in-law continued to slurp his sinigang soup, I browsed the small restaurant. I ended up getting a couple of to go items which included peanuts, and some turon (fried banana eggrolls).

When we got back in the car, I asked my father-in-law what he thought about the food. It was legit, and we all were a little delirious from the experience. As we drove back (and as my son fell asleep again) I asked my father-in-law about the peanuts. He briefly explained them to me that they were a snack and good with beer, and that they were cooked with garlic. I jokingly said “Why don’t you ever tell me these things?”. I’m the dude who loves to cook, and one who is especially intrigued by his culture’s cuisine.

The Filipino garlic peanuts were awesome. Somewhat slightly bitter, a little salty, and they were just a perfect handful of a snack that I knew I was going to make them, and that I did.

These peanuts are so good you will be wanting to keep them in your snack arsenal.

Let’s get started.

• 1/4 cup canola oil
• 2 cups unsalted peanuts
• 6 cloves garlic, sliced into coins (1/8 to 1/4 inch thick)
• 1/2 tbsp garlic salt, or regular salt

Start by heating a large skillet on medium heat. I find that a wok works well in this recipe. You chose. 

After a couple of minutes, add the oil and let it come to a shimmer. Add in all of the sliced garlic, and swirl around with a slotted spoon. Continue to swirl as the garlic tends to get a little sticky. Once the garlic begins to turn golden, let it go another 30 seconds or so, then remove with a slotted spoon. Garlic can turn dark brown to the point of too bitter in a second, so just be careful. 

Once removed with a slotted spoon, add them to a small bowl and set to the side. 

Next add the peanuts to the same oil, and continue to swirl with the slotted spoon. Cook for a few minutes, stirring from time to time. Once the peanuts turn a darker golden brown, remove them with a slotted spoon straining any of the oil, and place into a mixing bowl. Repeat until the peanuts are strained and placed into the mixing bowl. 

Add the garlic to the mixing bowl. Add the garlic salt, and then give this a really great mix to ensure that everything is incorporated. 

Let the peanuts cool, and then dig in. 

The end result was awesome. My daughter was immediately attracted to them, as was I. The smell was intoxicating in the house, and a few days later I could smell them through a bag I reserved. The garlic has not only that great garlic chip flavor, but it is slightly bitter that is paired so well with the salt and the roasting of the peanuts.

I am so glad I picked those up from the restaurant. I would have never been informed of these if it were not for that occasion. I am glad that my random creativity totally paid off in many ways. I hope you enjoy!

Filipino Adobong Mani (Garlic Peanuts)

Dax Phillips

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Course Snacks

Cuisine Filipino

Servings 12

Ingredients

  

• 1/4 cup canola oil
• 2 cups unsalted peanuts
• 6 cloves garlic sliced into coins (1/8 to 1/4 inch thick)
• 1/2 tbsp garlic salt or regular salt

Instructions

 

• Start by heating a large skillet on medium heat. I find that a wok works well in this recipe. You chose.
• After a couple of minutes, add the oil and let it come to a shimmer. Add in all of the sliced garlic, and swirl around with a slotted spoon. Continue to swirl as the garlic tends to get a little sticky. Once the garlic begins to turn golden, let it go another 30 seconds or so, then remove with a slotted spoon. Garlic can turn dark brown to the point of too bitter in a second, so just be careful.
• Once removed with a slotted spoon, add them to a small bowl and set to the side.
• Next add the peanuts to the same oil, and continue to swirl with the slotted spoon. Cook for a few minutes, stirring from time to time. Once the peanuts turn a darker golden brown, remove them with a slotted spoon straining any of the oil, and place into a mixing bowl. Repeat until the peanuts are strained and placed into the mixing bowl.
• Add the garlic to the mixing bowl. Add the garlic salt, and then give this a really great mix to ensure that everything is incorporated.
• Let the peanuts cool, and then dig in.