Nong Pling residents are lively as they rush out to catch "Maeng Eenuun" a rare delicacy available once a year, a local gourmet food hard to find, and also a source of extra income.
On 12 May 2026, a reporter reported that during May to June, the nighttime atmosphere around the sugarcane fields by the Ping River and the riverside grasslands in Village 3, Nong Pling Subdistrict, Mueang District, Kamphaeng Phet Province, is filled with twinkling lights resembling fireflies. In fact, these are flashlights carried by villagers who come out to engage in the popular seasonal activity known as "catching Maeng Eenuun."
In the early evening, "Maeng Eenuun" begin flying out from hiding spots to find mates and feed on leaves. Villagers take advantage of this by bringing their essential equipment—headlamps, plastic bottles, and nets—to walk along the riverbanks and thickets. When the flashlight beam hits a Maeng Eenuun, they quickly catch it into bottles or wait for them to get trapped in nets set up in advance.
Maeng Eenuun is considered a gourmet food that is hard to come by and appears only once a year. Those caught are prepared in popular dishes such as crispy fried Maeng Eenuun or cooked in curry, featuring a uniquely rich and delicious flavor.
Besides keeping some for household consumption, the rest can be sold locally, attracting enthusiasts of traditional food and providing a good supplementary income for families during this season.
Villagers who catch Maeng Eenuun said, "Each night, we can catch several hundred, depending on the weather. If it rains in the evening and the next day is sunny, many Maeng Eenuun will come out of their hiding places. But if it rains all day, fewer will appear. This season allows us to earn extra income by selling Maeng Eenuun to buyers at 2 baht each. Some can catch 500-600 specimens."
Currently, the most popular and acclaimed dish is "Maeng Eenuun Chu Chee Curry." Villagers shared the secret to its deliciousness: the Maeng Eenuun has a natural richness. They remove the legs, wings, head, and tail, then fry it gently over low heat to get a crispy outside and tender inside. Afterward, they stir-fry it with spicy, fragrant Chu Chee curry paste, resulting in a harmonious and well-rounded flavor.