Giant Water Bug Ethnic Soup
- 1 pickled water bug (pack of three sold in ethnic stores for about ¥450)
- 4 okura
- 1/4 onion
- 6 straw mushrooms
- 2 cups of water
- 1 teaspoon of chicken stock
- 1/2 lemon
- Pinch of Thai fish sauce & pepper
- Coriander (for topping)
- Desalinate the water bug in water for about an hour, then make a cut on its abdomen.
- Cut the okura into pieces, slice the onion extra thin and cut the straw mushrooms in half.
- Boil water in a pan. Add the chicken stock and vegetables.
- Scrape out insides of the water bug into the pan when vegetables are cooked.
- Turn off the heat, squeeze the lemon and add pepper and Thai fish sauce. Serve with coriander topping.
Mealworm and Orange Brownie
(20cm x 20cm)
- 40 mealworms (25g sold as fish bait or pet food for about ¥300)
- 20g cocoa powder
- 60g flour
- 1/2 teaspoon of baking powder
- 100g salt-free butter
- 100g light brown sugar
- 100g orange peel
- 2 bitter chocolate bars
- 2 eggs
- Stir-fry the mealworms with an appropriate amount of regular butter
- Soften the salt-free butter in room temperature. Crush the chocolate bars and sift out lumps from the cocoa powder, flour and baking powder
- Use heated water (about 60 degrees Celsius) to melt the chocolate and butter together inside a bowl. Stir with a spatula.
- Combine the eggs and sugar in a separate bowl. Mix well with an eggbeater.
- Mix the two bowls slowly, then add the cocoa powder, flour and baking powder. Use spatula to knead the dough.
- Add the mealworms and orange peel into the bowl and mix.
- Preheat the oven to 170 degrees Celsius and cook in a brownie mold for 20 minutes.
Summer Cicada Hors D’Oeuvre
- 6 cicadas (3 adults, 3 larvae) (can be caught in parks during the summer)
- 3 tablespoons of olive oil
- 1 tablespoon of lemon juice and soy sauce and salsa sauce
- 1 dill
- 1/2 teaspoon of sugar
- 3 pickled olives
- 6 crackers
- 1 tablespoon of salsa sauce
- Pinch of salt
- Wash the cicadas before pouring boiling water on them. Dry with paper towels.
- Mix olive oil, lemon juice, soy sauce, dill and sugar and marinate the larvae inside the sauce for 2-3 hours in the refrigerator.
- Bake the larvae in an oven at 180 degrees Celsius for 10 minutes. Serve it on a cracker with an olive. Use mayonnaise or butter to stabilize the larvae if necessary.
- Deep fry the adult cicadas in oil at 170 degrees Celsius. Use a cooking syringe to pump salsa sauce into its abdomen.
- Place remainder of the salsa sauce on a cracker and serve with the adults placed on top.
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