What Filipino Delicacy Goes Great With Beer, Crunches Like a Pretzel, and Is Likely to Gross Out Anyone Who’s Not a Local?
I’m no Andrew Zimmern, but I’m usually up for a little culinary adventure. In the Philippines, I got the opportunity to sample kamaru, a popular delicacy, that I’m happy to report doesn’t, even when fried, taste just like chicken.
In Pampanga, one of 81 provinces in the Philippines, kamaru is a staple, like cheese in Wisconsin or steak in Texas. Locals call their favorite restaurants before showing up to make sure the seasonal appetizer is on that day’s menu.
I opted for the non-textured, deep-fried version, which was light and crispy, chocolate brown, and served with tomatoes and rice.
The good news is that kamaru is quite nutritious. One five-ounce serving has virtually no fat and provides 28 percent of a human’s daily protein needs. Entomophagy (the consumption of insects as food) has existed throughout human history and, according to people who study these things, could provide a viable answer to world hunger. During the season, you can get a one-kilogram bag of kamaru for about a dollar in Pampanga.
While I can say with some surety that I won’t be campaigning for my hometown restaurants to add kamaru to their menus, I will admit that its crunchy saltiness is the perfect accompaniment for a San Miguel beer.