The tasty tamilok, also called the woodworm. If it’s any consolation, this delicacy is not really a worm. It’s a (much more appetizing) shell-less saltwater clam that bores holes into wood.
The nickname “woodworm” comes from the fact that tamilok literally worm their way into wood. They’re also called “naval shipworms,” from a legend that the wooden hulls of ships were once their go-to meal.
In the Philippines, tamiloks live among rotting mangroves. This trees offer everything the worm like creature needs for it to be able to survive—it submergence in saltwater and wood for snacking. If you’re craving a succulent woodworm straight from the source, all you need to do is to wade through slick riverbeds in search of dead, submerged trees. Once you have branch of mangrove wood, split it open and pray you’ll find a writhing clam inside. It’s not the easiest food to catch, but many people think the reward is worth the effort.
Traditionally, locals reserve tamilok for celebrations and special events, but have begun to regularly harvest the clams to meet the demands of tourism.
Tamilok actually can be eaten raw, with just adding some spices, and BOOM! You may now be able to enjoy its Delicious taste!
Kinilaw na Tamilok (Woodworm)
Ingredients:
10-20 pieces tamilok
4 tablespooons finely chopped onions
1/2 tablespoon chopped siling labuyo (chili pepper)
4 tablespoons freshly squeezed calamansi juice
1/4 cup vinegar
Kinilaw na Tamilok (Woodworm) Procedures:
Wash the tamilok and remove the hard portion in the head.
Put the cleaned tamilok in a bowl and add the remaining ingredients. Mix well.
It can be also eaten fried with flour, eggs and breadcrumbs.
For more details about tamilok you may read:
Author: Xyria Lou C. Alcantara Editor: Aimee D. Corre
Opmerkingen