07 Aug2007

Fried Salted Peanuts

by Marketman


Let’s start with a fried appetizer or really more of a snack/munchy or pulutan to kick off FRY DAY. I found these really fresh looking peanuts at the market recently and at PHP60 a kilo, they seemed like they were reasonably priced. Heat up some oil in a deep fryer (or kawali would work just as well), add the peanuts and include some garlic if you prefer and fry until golden brown, taking care not to overdo it or the nuts will turn bitter-ish. Drain onto some paper towels and sprinkle liberally with good non-iodized sea salt. So simple, so amazingly delicious, so incredibly fat laden. No wonder they sell this by the spoon full (PHP5) streetside; eating a whole kilo of these nuts in our household took a while, despite their being fresh, hot and delicious! If you want some variations on a theme, add some dried chilli pepper or siling labuyo to the fat to get spicy peanuts, or perhaps a sugary mixture to coat the nuts to give you salty/sweet nuts. I did a similar post two years ago, here, but those peanuts from Baguio had much redder skins. I like them fried plain, with lots of salt, and I eat them skins and all. Do any of you recall your parents carefully rubbing each nut to remove the thin “skins,” only to eat the “naked” peanut within? That’s what my parents used to do. But then again, my mom used to peel her grapes… (The photo below is of fresh peanuts, prior to hitting the hot fat bath!)




  1. connie says:

    Another “kalye” snack that I’ve grown to love growing up, like those fruits and fishballs stands. Those vendors usually have oil with siling labuyo which you spoon into the peanuts to make it spicy. Then you have to beg them for extra fried garlic.
    MM is right about not over cooking it, one of my home experiments turned very bitter and absolutely inedible. A plus of cooking it at home, there’s no MSG involved.

    Aug 7, 2007 | 10:00 am


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  3. tulipfleurs says:

    MM – – whenever I eat those peanuts, I also “peel” the skin which of course takes forever and I sometimes do the same with the grapes. :-) I love the garlic flavored ones!

    Aug 7, 2007 | 10:02 am

  4. salve says:

    childhood memories from cooking peanuts and selling them to my classmates… thanks marketman :)

    Aug 7, 2007 | 10:03 am

  5. Faye says:

    Can somebody get me some Sprite please?

    Aug 7, 2007 | 10:03 am

  6. zeph says:

    Remember the small paper pockets they retail that on? Me and my brother would load it up with some siling labuyo oil, give it a nice good shake, down it with ice cold beer. Perfect, during NBA playoffs!

    Aug 7, 2007 | 10:13 am

  7. arlene says:

    Hi MM,

    Sorry for teh delay response but I saw your post yesterday about frying, what kind of deep fryer do you have? where can I buy one…?


    Aug 7, 2007 | 10:24 am

  8. Didi says:

    This HAS got to be my favorite peanuts! Adobong mani! I can eat this by the kilo!! Hahaha.. :)

    Aug 7, 2007 | 10:25 am

  9. Cumin says:

    Like Connie, I beg the vendor for extra fried garlic. And I also remove the skin. Anal, I know, but don’t want some sticking to my teeth when I flash my Close Up smile! :-)

    Aug 7, 2007 | 10:28 am

  10. Lei says:

    MM, i am intrigued by the last photo. i can see the end of some container on the top portion but it ‘seems’ to disappear on the bottom part. did you do some photoshop on this one?

    Aug 7, 2007 | 10:34 am

  11. Maria Clara says:

    I love adobong mani with or without skin. I love the fried peanuts they sell in Ongpin with skin on. I eat them with their skin and iced cold regular soda.

    Aug 7, 2007 | 11:24 am

  12. erleen says:

    I prefer to remove the skins and I also ask for more salt.

    If we do this at home, we ask my mom to buy those already skinless peanuts.

    Aug 7, 2007 | 12:29 pm

  13. shirley says:

    I love this peanuts, whether fried or boiled (with the cover). Someone teach me to boil the raw peanuts first maybe around 2 to 3 minutes, then drain it before frying…the end result is more crunchier adobong mani…try it sometime…

    Aug 7, 2007 | 1:38 pm

  14. millet says:

    MM, i like the way you wrote “liberally” when referring to salt :-)

    Aug 7, 2007 | 5:47 pm

  15. Bubut says:

    another variation is to fry it with little pebbles or sand without oil of course, just like cooking castanas. it’s what they call ‘susong na mani”..delicious and crunchy without the oil.

    Aug 7, 2007 | 7:18 pm

  16. Marketman says:

    Bubut, would that be like “dry roasting” them? Wow, now I have to look for those humongous kawas and little stones… millet, yes, liberal is right… and good salt at that. shirley, that sounds interesting… I never thought to parboil first…and yikes, do they splatter more due to moisture?! erleen, ever wonder who peels them for those stores…. :) heehee. MC, Diet Coke for me! Lei, I had the plastic container on its side and took a photo near the clear plastic. No photo shop done at all, that’s too complicated for me! Cumin, do you eat the whole fried garlics? Didi, it seems to be peanut season… get some at the markets and enjoy! arlene, I answered the deep fryer question in the previous post… I haven’t seen them for sale here but maybe I wasn’t looking hard enough…beer, sprite, etc. amazing how almost any drink goes well with fried peanuts!

    Aug 7, 2007 | 8:31 pm

  17. Bubut says:

    MM, no need to look for humongous kawas and little stones. My ninang in Romblon would use a wok and the white sand at the back of their house near the beach. (just like the powder sand in Boracay). Great photos!

    Aug 7, 2007 | 9:33 pm

  18. brenda says:

    I like mine with skins and never bother to peel them. Love it spicy, lots of salt and fried garlic. When I was in college, there is this “manong” who’s been selling peanuts all his life and he was able to send his children to college. He’s been an institution there and even if there are new peanut vendors, students would still buy from him. We like him because he would willingly give out extra fried garlic if requested. Me, I will eat all the fried garlic first, then grab an ice cold coke and finish the peanuts… heaven!

    Aug 8, 2007 | 3:47 am

  19. dhayL says:

    Believe it or not when i was in gradeschool, during summer months back home, i sold some “mani”, beans (sweet), butong pakwan and kalabasa around the neighbourhood. They’re packed in this mini-clear-plastic-tiny-bags, that’s then run through the candle to close the packaging. It was my way to save money if i’m planning to buy something for myself and to sort of keep myself busy too. I remember my dad will cook the mani, and i will help him prepare them! I remember him telling me not to pack the plastic too much or else it will not close properly, and run them through the candle really wuick, or it’ll melt and it’ll leave holes! hehehe

    MM. more or else how long, say how many minutes did it take to cook the peanuts? My aunt made a batch a few weeks ago, i guess she was scared to burn them, but unfortunately, it ended up being “hilaw”! hehehe

    Aug 8, 2007 | 7:11 am

  20. dhayL says:

    ooppss.. forgive me, i found the cooking time from your previous post! :) thanks

    Aug 8, 2007 | 7:58 am

  21. allen says:

    I like fried peanuts with lots of chili oil. Bytheway, if you’re a fan of garlic, you can also make some garlic in your deep fat fryer. Good for sprinkling over steaming bowls of soup this rainy season… and with nuts too.

    Aug 8, 2007 | 12:19 pm

  22. allen says:

    Also, I couldn’t resist taking out my tub of Susanuts when I saw the photo… I keep a lot since I’m too lazy to fry peanuts ;-)

    Aug 8, 2007 | 12:21 pm

  23. anonymous paul says:

    the smell of frying peanuts is unbelievably tantalizing.

    Aug 8, 2007 | 1:01 pm

  24. suzette says:

    great with grilled saba bananas too!

    Aug 8, 2007 | 8:30 pm

  25. pinky says:

    Bubut, how do you separate the sand from the peanuts? with a strainer? Silly question, I know.

    Aug 9, 2007 | 3:15 am


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