For me, this is one of the most exciting part of the tour. After turrones tour, we went to Apag marangle meaning "hain sa bukid"(dining in the farm). Oh gosh, coudnt wait to tell more about my experience here. 

 

First I was hesitant to go down the bus because I heard that we have to eat silkworm . I have never eaten something like that.

 

If I stayed on the bus I would have missed the nipa hut built on top of a small pond. It was ambiance wise. Its like you're really in the province. This is one of authentic Kapampangan restaurants I have eaten in.

 

First thing we did was to watch my favorite instructor, Chef Bernard Lomibao cook sauteed silworm in kimchi. Then here comes the part where we have to taste it. A classmate was lucky to grab two silkworms and offered the other one to me. Nothing special actually. It tasted like a peanut less the crunch. So when you bite it. its like everything explodes in your tongue. The fact that its a silkworm is the only thing that will make you cringe. But if you close your eyes and eat it, its just like an overcooked peanut. I also heard that silworm are low in fat content and are a high source of Calcium, Vitamins B1, B2, and B3, Protein, Iron, Magnesium and Sodium. 

 

If you want the recipe you can click here: video not mine

 

I wasnt able to take videos because f the crowed. This video is from my chefmate who is nice enough to let me post his video here. Shout out to Kuya Sherwin Somera. 

After watching Chef Lomi cook, we started our lunch here. I did a taste test to every dish offered to us. One of my favorite was the Puting Adobo and Adobong pugo. 

 

The difference between the two is the main ingredient and the condiments used. In Puting Adobo, the ingredients are:

 

chicken

oil

garlic

white vinegar 

black pepper corns

bay leaves

Salt

 

In Adobong Pugo the ingredients are:

 

dressed pugo

soy sauce 

vinegar 

minced garlic 

bay leaves 

black peppercorns 

pork fat, chopped 

oil for frying