Kamaro

Adobong Kamaro

Instructions

1. Clean camaro, remove wings, feet and head. Set aside. Peel and crush garlic, peel and slice onions. Wash and slice tomatoes set aside.
2. In a clean container, combine clean camaro, vinegar, ground black pepper, salt and 25 g garlic, set aside.
3. Saute 25 g garlic until golden brown. Add onions and cook until wilted. Add sliced tomatoes and cook until mushy. Stir.
4. Add marinated camaro. Simmer for 30 seconds. Reduce fire. Stir.
5. Continue simmering until sauce dries up. Serve.

Ingredients

• 1 c camaro cleaned
• 1/2 cooking oil
• 50 g garlic crushed
• 150 g onion sliced
• 5 pc tomato sliced
• 1/4 c vinegar
• 1/4 tsp whole black pepper ground
• 1 tsp salt

Serious gourmands know the best cooks come from Pampanga. So do kamaro, these mole crickets they cook into a delicious appetizer.

What makes this delicacy special? Well if catching these bugs is tough, so is cooking them. Legs and wings must be removed, then the body is boiled in vinegar and garlic. It's then sautéed in oil, onion and chopped tomatoes until chocolate brown. 

These bite-size appetizers are crunchy on the outside and moist on the inside. Sample Kamaru at Everybody’s Café, an authentic Pampango dining institution for many decades now.