Filipino-American Adobong Mani
(ah-DOH-bong mah-NEE)
SNACKS
Naturally Keto / Filipino Street Food. Walk down any busy street in Manila or Pampanga, and you will inevitably smell it before you see it: the intoxicating, deeply savory aroma of garlic frying in hot oil. Adobong Mani is the undisputed king of Filipino street snacks, sold by roving vendors in small brown paper bags. It earns its title through the adobo technique of aggressively infusing an ingredient with garlic and salt, not through vinegar or soy sauce. This is the ultimate keto snack, requiring zero substitutions and leaning hard into the natural, high-fat profile of raw peanuts. The oil does all the heavy lifting here, delivering massive flavor in exchange for just a few minutes of active slicing.
Per serving (1/4 cup): NET CARBS: 3 g Total carbs: 6 g | Fiber: 3 g | Sugar alcohols: 0 g Fat: 21 g | Protein: 9 g Calories: ~240
Before you start
Prepare a draining station.
Line a large baking sheet or tray with paper towels and set it near the stove so you can quickly pull the peanuts from the hot fat the moment they finish cooking.
Ingredients
- garlic1 large
- avocado oil1 1/2 cup
- raw Spanish peanuts1 lb
- dried bay leaves2 small
- dried Thai chilies2 small
- coarse sea salt1 1/2 tsp
Method
- 01
Place a large, deep skillet or wok over medium heat and add the oil.
Once the oil is hot and shimmering but not smoking, carefully drop in the sliced garlic and the reserved papery skins. Fry for 2 to 3 minutes, stirring constantly, until the garlic turns a crisp, golden brown.
- 02
Remove the garlic immediately to prevent it from turning dark brown and bitter.
Use a slotted spoon to fish the garlic and skins out of the oil. Transfer them to a paper-towel-lined plate and set them aside.
- 03
Reduce the heat to medium-low and carefully pour the raw peanuts into the garlic-infused oil.
Toss in the dried bay leaves and the Thai chilies.
- 04
Stir the peanuts occasionally, letting them cook low and slow for 12 to 15 minutes.
You will hear them actively sizzling and crackling as their internal moisture cooks out. When the sound begins to quiet down and the peanut skins shift to a rich, glossy copper-brown, they are done. They will continue to darken slightly after they are removed from the heat.
- 05
Turn off the heat and use a spider skimmer to scoop the peanuts onto a paper-towel-lined tray.
Let them drain very briefly.
- 06
Transfer the warm, glistening peanuts to a mixing bowl and mount with the salt and crispy garlic.
Discard the papery garlic skins now. Toss everything vigorously and allow the peanuts to cool completely before eating so they become shatteringly crisp.
Notes
Sourcing raw peanuts is strictly non-negotiable.
You absolutely must use raw peanuts for this recipe, ideally the smaller Spanish variety with their thin red skins intact. The skin provides an essential earthy bitterness and a fantastic crunch. Do not attempt this recipe with pre-roasted cocktail peanuts; they will immediately burn in the hot oil.
Respect the fat and save your infused cooking oil.
Do not throw this oil away after cooking. You now possess a jar of liquid gold: deeply toasted, peanut-and-garlic-infused oil. Let it cool, strain it into a glass jar, and keep it in the fridge to use for searing steaks, roasting cauliflower, or frying eggs throughout the week.
Store in glass to maintain the fierce crunch.
Once completely cooled to room temperature, store the Adobong Mani in an airtight glass jar in the pantry. They will remain incredibly crunchy for up to three weeks, making them a true meal-prep powerhouse.
From Keto 10 Minute Meals.