Ginataang kuhol (Snail cooked in coconut milk)

There are varieties of snails being cooked and eaten in the Philippines. Only two are being shown here. Ginataang kuhol or susu is sauted with garlic, onion, ginger and pepper plus coconut milk. There are also other ways of cooking these snails.

Sinangag o adobong tipaklong o balang (fried or adobo grasshopper or locust)

They are cooked just like the way mole crickets are cooked.

Betute Tugak (Stuffed Frog)

Farmers in Pampanga used to depend on rain water to irrigater their farms. Children would then catch the frogs, which came out during the rainy season, while their parents cultivated the land or planted rice. Outwitting the frogs has been a traditional "family bonding" ritual. Betute is a play of words on butete, which means "tadpole" in the local dialect. Betute is the entire frog stuffed with minced pork - so it looks like a very fat frog. It is then deep-fried in oil.

Ant Eggs

Known as the caviar of Ilocos' wealthy set, they are found on the branches of certain mango trees where these ants make their homes. You need an expert who can detect them from under the trees branches. Gathering them requires a light hand and fleet feet as the sound of foot steps makes these ants hide their eggs. Flat baskets are attached under the branches and the tree is shaken vigorously until the eggs fall into the baskets. These are fried in butter. the result: A crisp shell on the outside and creamy filling on the inside.

Paniki (Bat)

A fruit bat that feeds on over-ripe lanzones, jackfruit, durian and other tree fruit. The Philippines has over 50 species of fruit bats found throughout the country, including Subic, the Samal Caves in Davao and San Juan, Batangas. Batman, beware! Nothing is spared of the fruit bat once it's been caught. To prepare it for cooking, the entire bat is skinned, and the two glands found at the base of its limbs are removed. It is then chopped into bite-sized pieces, sauteed in oil, garlic, vinegar, tomatoes, pepper, laurel leaves and simmered until the broth has almost dried out. Although some Filipinos consider these fruit bats a delicacy, eating them must be stopped since many bat species are close to becoming endangered. These fruit bats play an important role as they help to maintain the biodiversity of the Philippines' ecological system by propagating fruit-bearing trees.

Sinarapan (The World's Smallest Fish)

The Sinarapan is the world's smallest fish and can be found in Lake Buhi, Camarines Sur. At a mere six to eight millimeters when fully grown, the sinarapan is definitely the world's smallest edible fish. These diminutive creatures are endemic to this lake, and swim in massive schools of 100,000 to 500,000 fish. Their minute bodies are transparent so only their black eyes are visible. To give you a clearer idea of how small they are, just imagine that a tablespoon holds over a thousand of them! The best time to catch sinarapan is two hours before dawn or at three or four in the afternoon. These fish are said to be an aphrodisiac when eaten raw with salt and a few squeezes of lime juice. It is quite amusing as its name seems to come from the root word, sarap, which means "delicious" in Filipino - a word that is used to describe both food and sex. Sinarapan are usually added to an omelet for breakfast or cooked Bicolano (is what the locals are called in the province of Bicol) style with coconut milk, vegetables and chili. Unfortunately, they may soon become extinct due to over-fishing.

Kamaro (Mole Crickets)

Is a mole cricket that burrows in the moist soil of growing rice fields of Pampanga. These mole crickets are the most delicious pulutan in Pampanga, a foodie province known for delicious dishes, the country's best cooks and most discriminating gourmands. The kamaro catchers stomp their bare feet on the soil to make the crickets surface, causing them to jump and fly awkwardly, making them easy to catch. cooking them is even more laborious. The cricket's legs and wings must be removed, after which the body is boiled in vinegar and garlic. It is then sauteed in oil, chopped oinion and tomatoes until they are chocolate brown in color. Kamaro is a party in your mouth with every bite: the initial crunch gives way to a moist interior, making it a perfect pairing with ice-cold beer. Without the wings and legs, there is no scratchy texture.