Lesley Pascual-Bartolo makes adobong mani with unshelled peanuts, a savory Filipino dish that skips the soy sauce and vinegar despite its name. You can use shelled peanuts instead and adjust the heat to your taste.
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Hello po, ako po si Lesly and welcome to my channel. This is where I share reliable recipes for the Filipino home, especially of desserts. Pero may yung January, medyo iwas iwas muna tayo sa mga matatamis kasi alam ko nag-sugar overload tayo nitong nakaraang holiday. Kaya ang ipapakita ko sa inyo ay kung paano gumawa ng adobo ng mani using yung unshelled peanuts oyung maning hubad. Actually, hindi ko po alam bakit natay pinatawag tong adobo mani kasi hindi naman siya niluto sa toyo or suha. Pero kung alam niyo po yung sagot or yung history kung bakit eto yung pangalan ni don Lutong eto, just leave a comment below 'cause I'd love to know. Important notes po tokoy sa recipe. If you prefer to use your shelled peanuts or your mani na mero pa-shang balot, you can do so. Just follow the same instructions na ibinigay ko po dito, tapos gamitin nyo lang yung ibalot na mani. Tapos yung spiciness level, ahi nasasa inyo. Ayoko po kasi ng machado ma-anghang kasi ako ay victim ng acid reflux. Pero kung gusto nyo ng ma-anghang, just add more chilies to your heart's content.
Salamat, salamat sa panunod.
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