As a Filipino and a native of Pampanga, I definitely experienced eating some of the best exotic foods in our province. When talking about my favorites, this certainly includes the Adobong Kamaru (Sauté Mole or Rice Field Crickets). This is one of the best Kapampangan delicacies and many tourists who visit my hometown are curious about tasting this exotic or unusual dish. Although there are different ways when cooking these types of crickets, I want to share the simplest method to cook this exotic crickets perfectly.
Here is the procedure for Adobong Kamaru (Sauté Mole or Rice Field Crickets)
- ½ kilo Kamaru or Camaro (Mole/Rice Field Crickets)
- 1 large native onion (chopped finely)
- ½ cup natural vinegar
- 3 tablespoon cooking oil
- 6 cloves of garlic (peeled and chopped)
- 2 medium-sized fresh tomatoes (sliced thinly)
- Chili pepper (amount depends on the desire)
- Salt and ground pepper to taste
It is important to clean the crickets and remove the feet before washing them properly, then straining them. Afterwards, prepare and heat the pan in medium fix to sauté the garlic, onion and then the tomato. When it simmers, include the Kamaru and mix properly before including the vinegar. After 10-15 minutes, include the salt, ground pepper and chili to taste. Set the cooked dish on the platter and ready to serve.
The amount of chili will depend on your desire if you want the dish hotter, you can add more.