Strange and unique specialties in the Central Highlands, guests dare to try it with their eyes closed

Visiting the Central Highlands in March and April every year, it is not difficult to see the scene of Ede people carrying baskets, climbing up the tall trees in the fields to catch worms and pupae to make food.

Muong is a plant that is grown throughout coffee and pepper fields to block the wind. Not only that, but it is also intercropped throughout the field to make a pillar for pepper to cling to. At this time, on the branches, there are worms clinging everywhere, eating all the leaves.

Farmers often take advantage of a break after a tiring day in the fields, invite each other to catch worms and pupae to improve their meals.

The caterpillars are yellow-brown, with black stripes on the sides, blue below the belly. After being caught, the worms will be left for about 4-6 hours before processing so that the worms can digest themselves to clean their intestines.

The process of processing deep-rooted cassava is very simple and fast. The worms are put in hot fat and sauteed with a little onion, minced garlic and gently stirred, seasoned with spices, added chili, and the fried worms are fragrant. Caterpillars can also be fried directly or breaded in flour and then deep fried with chili sauce.

In addition to the dish, the caterpillar pupa is also commented to be more fragrant, delicious and suitable for the palate. Caterpillar pupae are old worms that molt into, turquoise colored pupae that stick behind the foliage.

The pupa is also processed simply, can be steamed with chopped chili sauce or sautéed with fat for extra seasoning, sliced ​​lemongrass, served with rice paper. The pupae, when eaten, have a characteristic fleshy, fatty taste mixed with spices that bring out their distinctive characteristics.

For the Ede people, worms and nymphs are likened to “precious gifts” given by nature. This is a dish that not only improves the meal but is also very good for health.

Mr. Y Duy Eban (living in Buon Ma Thuot City, Dak Lak) took advantage of the day off with his wife and children to catch worm larvae. He, including his family, loves deep pupa, so in this season, he did not miss the “opportunity”.

According to Mr. Y Duy, the caterpillar pupa is a nutritious food, but not everyone dares to enjoy it. Some people are not suitable, eating the pupae will have a red rash like an allergy, but this is quite rare.

“When we offered the caterpillar pupa, many people didn’t dare to eat it at first because they were afraid or found it disgusting. But once they get used to it, they will “find” it right away, this dish will bring an unforgettable feeling for many people. diners when coming to the Central Highlands, “said Mr. Y Duy.