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Apan-apan



I never actually dared to try apan-apan before knowing it was a local delicacy made with grasshoppers. I could just hear the crunch of it's legs and other body parts. But now, apan-apan is more popular as an apptizer made with kangkong sauteed in guinamos (the local term for bago-ong). And I get to enjoy it more and crave for it at times.Cooking apan-apan is like making adobong kangkong only with guinamos. But at times, it doesn't really matter since I almost interchange the method being an experimental cook.



So it usually starts with the sauteeing of garlic and onions then adding guinamos - I often add chillis for a kick. Then I add vinegar, soy sauce and kangkong leaves and the upper portion of the stalk. Then it's just simmering it until the stalks are soft enough to be eaten. (Click for Recipe-style post)I like tweaking the recipe by adding (ingredients I love like) calamansi and sesame oil. The former brings more tang and the latter the different aroma and taste I love. Then would then make this (side) dish into an actual viand as this is often partnered with lots of rice.

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