Adobong Kamaru

Ingredients for Adobong Kamaru

• 2 cups cleaned prepared mole crickets (kamaru)
• 1/3 cup cane vinegar
• 6 cloves garlic, minced
• 1 small onion, chopped
• 2 tomatoes, chopped
• 2 bird's eye chilies, sliced
• 2 tablespoons cooking oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• Calamansi wedges, for serving

How to cook Adobong Kamaru

1. 1.Rinse the prepared kamaru quickly and drain very well so they fry instead of steam.
2. 2.Heat oil over medium heat; saute garlic and onion for 2 minutes, then add tomatoes and chilies until softened.
3. 3.Add kamaru and cook over medium-high heat for 5 to 7 minutes, stirring, until lightly toasted.
4. 4.Pour in vinegar, season with salt and pepper, and simmer uncovered for 8 to 10 minutes until sharp but not watery.
5. 5.Cook a few minutes longer until nearly dry and glossy; serve hot with calamansi wedges.