Aliel Adodong Salagubang

                                                           

  Adobong Salagubang (June Bugs)

                                                                By: Aliel Prince D. Calpe

                                   Adobong Salagubang, or Beetle Adobo, is a traditional dish originating from Nueva Ecija and other provinces in Central Luzon, Philippines. It is deeply rooted in rural farming communities where the salagubang (June beetle or rice beetle) thrives, particularly during the rainy season from May to July. Historically, indigenous groups and farmers have relied on edible insects as a sustainable and protein-rich food source, making this dish an important part of local culinary heritage.

 

                                   The dish is best served hot with steamed rice, offering a flavorful and crunchy protein alternative. In terms of taste and texture, Adobong Salagubang delivers a unique sensory experience. The exterior is slightly crispy, while the inside remains soft and meaty. The beetles readily absorb the adobo sauce, resulting in a rich umami flavor with a tangy and earthy undertone. Many compare the taste to fried shrimp or crabs, and if the wings and legs are left intact, they provide a crunch reminiscent of crispy fried anchovies. This dish not only showcases the resourcefulness of Filipino cuisine but also highlights the cultural appreciation for alternative protein sources in rural communities.

How to Cook Adobong Salagubang!

Adobong Salagubang  (Good for 4–5 People)

Ingredients:

• 4 cups salagubang (June beetles), cleaned

• 6 cloves garlic, minced

• 1 large onion, chopped

• 3 tablespoons soy sauce

• 3 tablespoons vinegar

• 1 cup water

• 2 tablespoons cooking oil

• 2–3 bay leaves

• Salt and pepper to taste

• Optional: siling labuyo or red chili for that spicy barkada kick

• Optional: 1 chopped tomato for extra flavor

Cooking Procedure:

1. Clean the beetles well, rinse several times, and remove wings/legs if preferred.

2. Boil in water for 5–7 minutes to soften shells and remove bitterness.

3. Sauté garlic and onion (add tomato if you like), then toss in the beetles.

4. Add soy sauce, vinegar, bay leaf, and water. Let it boil, then simmer for 10–15 mins.

5. Season with salt, pepper, and chili (optional).

6. Serve hot with rice or as pulutan!

 

                                        Adobong Salagubang is not for everyone, especially if you have a weak stomach. Since it's made from beetles, people who aren’t used to eating insects might find it strange or hard to enjoy. The crunchy shell and earthy taste can take some getting used to, and it might upset your stomach if you’re not familiar with this kind of food.