"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Thursday, October 30, 2008

Ginisang Mani (Peanuts Deep-Fried with Garlic)

When I was still in PI, I used to buy freshly cooked
From ginisang mani
peanuts from one of the street vendors, and I would often request to include lots of toasted garlic. Since coming to the US, I have not really had peanut prepared this way. What I often see in the grocery stores are honey-roasted, or plain, and while they are crunchy, they just do not taste the same.

Then I saw some small uncooked peanuts in a natural food stall near me (Spice of Life). So I excitedly got a bag, then tried to cook them FOR THE FIRST TIME in my life. I knew I had to use enough oil to submerge the nuts. I knew I had to stir often. I knew I had to use garlic. What I did not know was the timing. I ended up with burnt (overcooked) peanuts with chewy (undercooked) garlic. Probably because I placed all garlic and peanuts at the same time. Probably I waited too long for the peanuts to brown and get crunchy (I tried to taste them before getting them off the pan).
I chucked them away.

It took a while before I had the gumption to try again. I got a small bag of peanuts from a Chinese store in Portland (2-hr ride from my house!) some months ago. Now I finally had the courage to try again. And I was glad with the outcome.

First I heated the oil to med high (6) for several minutes. I added the garlic to

cook until translucent before I poured in all the peanuts. Now the peanuts lowered the temp right away, so I put the heat on high (10)for about 2 minutes or so then back at med high and kept stirring. When I saw a slight change in color and some bubbles forming on the surface of the peanuts without cover, I started scooping them out with a strainer and placed on paper towels and let them cool off a bit before trying them. This time I ended up with just the right taste and crunch both of the peanuts and garlic. And no, I do not eat the big chunks of garlic. I sliced them big enough so I can easily pick them up when cooked, but breaks off just a little piece to eat with 4-5 peanuts at a time. I love the mingling of flavors that way.

I brought this to work that night and was quite surprised at how others were eating them, even the garlic! I was even warned by my charge nurse that if I did not hide it, she would not be able to stop herself from getting more.

1 comment:

  1. Uy, glad to see you blogging again ;)

    I make ginisang/adobong peanuts just about every week. It's my favorite snack. I also add some chili flakes and dried chili peppers to give it a kick.


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