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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


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.

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Additional Metadata

Item Type: Book Section
Divisions: Faculty of Design and Architecture
Putra Science Park
Publisher: Universiti Putra Malaysia Press
Keywords: Grasshopper; Gormet; Exotic food; Tourism.
Depositing User: Norhaliza Zainal
Date Deposited: 26 Sep 2014 07:12
Last Modified: 25 Oct 2014 02:47
URI: http://psasir.upm.edu.my/id/eprint/32180
Statistic Details: View Download Statistic

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