Bug-eating sounds like the stuff of castaways, but the practice is very much alive and well in the Philippines. If you’re bored of the usual fare and are looking for a gastronomic adventure, you won’t have to go too far. Some of these bugs may even make a special guest appearance at a local city restaurant or two, such as Cabalen. They’re not there for shock effect; they are, according to locals, quite delicious depending on how they’re prepared and chock full of proteins and vitamins. Would you dare to try these bugs?

1. Kamaro – Mole Crickets

They are the most common insects served at restaurants. Cabalen in particular serves them adobo-style. Other variations include frying them straight up, or serving them in gata or coconut milk. Texture has been described to be crisp on the outside, but moist on the inside.

2. Bee Larvae

Bee Larvae is popularly snacked on in China and Japan, but it also has a following here as pulutan. Bees are fried and baked, and some larvae with residue honey has been found to have a nutty flavor.

3. Salagubang (June bug)

These bugs are grilled over charcoal, or cooked with vegetables. The flesh is said to taste similar to chicken meat, and it fetches a hefty price in the market due to its seasonal nature.

4. Karakara (Carpenter Ant)

A rare delicacy from the Ilocos Region, eating the karakara is an exercise in eating dangerously.Their eggs are sought after for the dish, not an easy feat as the adult ant is known for having a deadly bite.

5. Anay (termite)

While not as commonly eaten, a number have expressed an appreciation for the protein-rich termite. The more eggs in a termite, the juicier, the better, so I’ve been told. If you can’t stomach the idea of having it as is, termites have also been incorporated as adobo and sinigang.

Have you tried eating bugs? What was it like? Leave a comment below.

1. FAO
2. Eat the Weeds
3. Inquirer