Adobong Mani Recipes
FILIPINO CHICKEN ADOBO (ADOBONG MANOK)
Make and share this Filipino Chicken Adobo (Adobong Manok) recipe from Food.com.
Provided by CraftScout
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring to a boil the first 6 ingredients. Simmer for about 50 minutes until the chicken is tender and sauce is reduced by half. I simmered with the lid on for about 35 minutes and took the lid off the last 15 to let the sauce reduce.
- Add salt to taste. Serve hot with rice.
Nutrition Facts : Calories 317.9, Fat 20.8, SaturatedFat 6, Cholesterol 103.5, Sodium 1438, Carbohydrate 1.8, Fiber 0.3, Sugar 0.4, Protein 28.3
ADOBONG MANI
Adobong mani is a traditional Filipino street food recipe prepared with delicious garlic-flavored deep-fried peanuts.
Provided by Vera Abitbol
Categories Appetizer
Time 30m
Number Of Ingredients 4
Steps:
- Peel all the garlic cloves.
- Heat the oil in a large non-stick skillet. When the oil is hot, over medium-high heat, dip the garlic cloves and fry until they turn golden brown.
- Remove the garlic and set aside.
- Fry the peanuts over medium-low heat, stirring occasionally. This should take about 10 minutes.
- Drain the peanuts in a sieve and season with salt.
ADOBONG MANI RECIPE
Provided by Vanjo Merano
Time 19m
Number Of Ingredients 4
Steps:
- Heat a cooking pot then pour-in cooking oil.
- When the oil is hot, put-in the garlic and fry until the color turns golden to medium brown.
- Remove the garlic and set aside.
- Adjust the heat to low then fry the peanuts while stirring occasionally. This should take about 10 to 14 minutes.
- Take the peanuts out of the cooking pot and drain excess oil using a sieve.
- Transfer the peanuts to a mixing bowl. Share and enjoy!
Nutrition Facts : ServingSize 6 g
ADOBONG MANI
Adobong Mani is a Filipino Street Food made out of fried peanuts infused with lots of garlic, can be enjoyed with lots of chillies or without.
Provided by Raymund
Time 30m
Number Of Ingredients 4
Steps:
- 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.
- 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.
- 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.
- Using a slotted spoon, remove the peanuts the place then in a colander to drain excess oil.
- Transfer to a large bowl then season with salt.
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4.3/5 (6)Total Time 40 minsCategory Main CourseCalories 607 per serving
- Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
ADOBONG MANI RECIPE | PANLASANG PINOY RECIPES™
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- Add the peanuts and cook for 10-12 minutes, or until the peanuts are medium brown. Residual heat will continue to cook the nuts so don’t wait until they are golden brown before taking it out of the hot oil.
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- Using a large skillet or wok, over medium high heat, add the cooking oil. When oil is hot enough after about 2 minutes, add the garlic cloves. Pan fry the garlic for 1 to 2 minutes till they are crisp and brown. Do not allow the garlic to burn or it will affect the taste of the peanuts. Do not leave the stove unattended, the garlic can burn in seconds. Once crisp and brown, remove the garlic from the pan and drain on paper towels to remove excess oil. Set aside.
- To the large skillet with the cooking oil that’s been flavored with garlic, add the peanuts. Stir around every few minutes. Lower the heat to a medium low. Stir and cook peanuts for about 10 to 12 minutes till they turn a slightly darker hue. Do not leave unattended or the peanuts can burn.
- Using a slotted spoon, remove cooked peanuts and drain on a bowl lined with parchment paper. Sprinkle salt, black pepper and sugar over the peanuts. Add the crisp garlic cloves and mix into the peanuts.
- Cook's comments: most Filipino recipes for Adobong Mani use raw peanuts which have a thin, transparent outer skin. I did not have access to raw peanuts so I used store-bought unsalted bottled peanuts. When cooked, the peanuts had the same irresistible savory flavors.
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