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 dif...