From the recipe collection
Camaru
A Kapampangan field-cricket dish cooked adobo-style until savoury, tangy, and lightly crisp at the edges.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 3–4
- Audio recipe
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Ingredients
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Method
- Rinse prepared edible crickets if needed and drain very well. They should be food-grade and already cleaned.
- Heat oil in a pan and sauté garlic and onion until fragrant.
- Add the crickets and cook, stirring, until any moisture evaporates and they begin to toast.
- Pour in soy sauce, vinegar, bay leaf, pepper, sugar, and chili if using.
- Let the vinegar boil briefly without stirring, then toss everything together.
- Cook until the sauce reduces and the crickets become glossy and lightly crisp.
- Serve as pulutan or with rice and calamansi.