Apan-apan

Apan-apan in the Ilonggo dialect means grasshopper. Back in the days when the verdant fields of rice were still pesticide free, farmers would catch the deluge of grasshoppers infesting the rice crops with a large net.The grasshoppers are then cooked to be eaten as sumsuman( a drink accompaniment)when the farm folks gather  to drink at dusk after a hard days work  or, as a dish on the family dinner table. With some degree of hesitation I was able to taste this dish many years ago when somebody from Mindanao  dropped us a bagful. It was crunchy alright but the discomfort of thinking that you are munching on a grasshopper somehow made the eating experience a bit stressful.

Today, Apan-apan is actually Tangkong(kangkong)  leaves and stems simmered in sauteed guinamos(fermented shrimp),garlic,white onions and native vinegar. Because of its sour and salty combination, it is served as an appetizer or as a relish to a sweeter main dish. It is also a perfect accompaniment for hot steaming rice.

Yesterday I cooked Apan-apan for dinner as a pair to baked tilapia.Instead of Tangkong, I used choy sum , an Asian vegetable also known as Chinese flowering cabbage,oil vegetable, and Yow Choy in Cantonese. Instead of the Filpino native vinegar, I experimented on mixing Chinese rice vinegar and malt vinegar. Not bad. The Malt vinegar somehow sweetens the dish and balances the sour  and salty dominating flavors.

Here is the recipe:

Ingredients:

a bunch of  Kangkong or Choy sum  stems and leaves cut to about two inches long.
about 4 cloves of  finely chopped garlic
sliced white onions
about 11/2 teaspoons of guinamos( bago-ong)
3/4 cup water mixed with rice and malt vinegars(according to taste)
sliced tomatoes
oil

1 .Boils the water/vinegar mixture in a wok or sautee pan.
2. Put the stems and leaves on the pan and set aside when the vegetable have wilted and all the liquid have evaporated.
3. On the same pan, heat the oil and add the  garlic and onions and tomatoes.
4. Add the guinamos and stir fry. Add a little water if  the mixture becomes too dry.
5.Simmer until all flavors are infused.Inhale the aroma while you wait. But be wary of your mean neighbors who most likely will not like the "smell".Lock your door and have a baseball bat ready just in case.
6. Add the vegetables and mix until all the vegetables are soaked with the oh-so-mouth-watering guinamos sauce.
7. Serve hot or cold.It doesn't matter.Surely you will crave for more rice.

Comments

[Mita]

I've never heard of this dish. but oh this sounds good...thanks for sharing the recipe, I'm definitely trying it soon!

[angelo]

Hi Mita,

Apan-apan is very popular in Iloilo and the neighboring Panay provinces of Capiz, Aklan and Antique. They have their own variations of cooking this dish.

Probably some regions in the country have their own versions and name for this dish.

In Antique, they add ground pork when cooking this.

Happy Eating!

[Nadine]

Hello,
i am a year 10 student at Bishop Ullathorne school, Coventry and would like to ask for permission to use images from your website in my coursework which is all to do with healthy eating.

Many thanks Nadine

[Mae]

hi, it's been a while since i have tasted this dish...it brings back a lot of memories. thanks for sharing.