Adobong Salagubang, or beetle adobo, is a traditional Filipino dish made with edible beetles commonly

found in rural areas. It is a delicacy enjoyed by some Filipinos. Please note that sourcing and consuming
insects is subject to local regulations, and it is important to ensure that the beetles are safe to eat and
have been properly cleaned and prepared. Here's a basic recipe for Adobong Salagubang:

Ingredients:

Edible beetles (salagubang), cleaned and prepared

2 cloves garlic, minced

1 medium-sized onion, chopped

2 tablespoons cooking oil

2 tablespoons vinegar

2 bay leaves (laurel leaves)

1 red or green chili pepper (siling labuyo), chopped (adjust to your spice preference)

Salt and pepper to taste

Instructions:

Clean the beetles: Thoroughly clean and prepare the edible beetles. Remove any dirt or debris, and wash
them in cold water. You may also remove the wings and legs, but this is optional. Be sure to drain and
rinse them well.

Marinate the beetles: In a bowl, combine the cleaned beetles, minced garlic, chopped onion, and bay
leaves. Allow this to marinate for about 15-20 minutes.

Sauté: In a large pan or wok, heat the cooking oil over medium heat. Add the marinated beetles and
sauté until they start to turn slightly brown and the aromatics are fragrant.

Add vinegar: Pour in the vinegar and let it simmer for a few minutes to help remove any strong odor. Stir
occasionally.
Simmer: Add a bit of water, about 1/2 to 1 cup, depending on your preference for sauce. Season with
salt and pepper to taste. Reduce the heat to low, cover the pan, and let the beetles simmer for about 15-
20 minutes or until they are fully cooked.

Add chili pepper: Just before serving, add the chopped chili pepper for a spicy kick. Stir well.

Serve: Adobong Salagubang is traditionally served with steamed rice. You can also enjoy it with a side of
vinegar dipping sauce.

Always ensure that the beetles are sourced safely and are edible. As with any unique or unconventional
dish, Adobong Salagubang may not be to everyone's taste, but it's a part of the culinary heritage of some
Filipino communities.