Spicy Inadobong Peanuts

This all-time bestselling Pinoy snack is best eaten as pulutan and with friends.


September 2007 | By Rolando Laudico of Chef Laudico’s Bistro Filipino
Spicy Inadobong Peanuts
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at a glance

Main Ingredient

Others

Type

Appetizers

Preparation Time

00:00:00


Date Published

September 2007

Just like any adobo recipe, this snack is best eaten a few hours after it's cooked to allow the flavors to settle and meld together. Siling pangsigang (green chili peppers) can be used instead of siling labuyo (red chili pepper) to lessen the spiciness.

Serves
6 to 8 
Prep Time
2 minutes 
Cooking Time 15 minutes

 

3 to 4 tablespoons canola oil
3 tablespoons garlic, peeled
1 to 2 pieces siling labuyo, chopped
2 tablespoons soy sauce
4 tablespoons vinegar (white or any vinegar)

2 tablespoons sugar
6 tablespoons water
3 cups peanuts, cooked
salt and pepper to taste 

 

1   Heat oil to medium low heat then cook garlic and siling labuyo until golden brown.

2   Add soy sauce, vinegar, sugar, and water. Simmer for 5 minutes.

3  Add peanuts and toss evenly and cook until liquid becomes dry or peanuts are glazed.

Season with salt and pepper to taste.

 



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