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Gourmet grasshopper

Abdul Karim, Muhammad Shahrim and Abdul Halim, Nurhasmilaalisa and Mohamad Aris, Mohamed Haidrin and Abu Bakar, Ainul Zakiah (2013) Gourmet grasshopper. In: Nature's Yield and Wonders of Art (NYAWA)13: Insects. Universiti Putra Malaysia Press, Serdang, Selangor, pp. 44-45. ISBN 9789679603484.

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Grasshopper has been long accepted as an exotic food by many countries in the Southeast Asian region especially Thailand, Vietnam, Cambodia, Laos, Myanmar, Philippines and Indonesia. In the case of Malaysia, traditionally, grasshoppers particularly belalang padi is quite popular among the local farmers most notably at the countryside, where the grasshopper can be eaten raw, sun-dried, fried, flavoured with spices, and used in soups or as fillings for various dishes. In line with the increasing trend of introducing insects in high-end dining restaurant in the Western culinary world, restaurants in Malaysia has put an effort to introduce stylish and chic feast from grasshopper as a fusion culinary feature.

Item Type:Book Section
Keyword:Grasshopper; Gormet; Exotic food; Tourism.
Faculty or Institute:Faculty of Design and Architecture
Putra Science Park
Publisher:Universiti Putra Malaysia Press
ID Code:32180
Deposited By: Norhaliza Zainal
Deposited On:26 Sep 2014 15:12
Last Modified:25 Oct 2014 10:47

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