Invite you to make red ant egg curry in various styles. Hot and spicy side dish menu It has the sweetness and sourness of red ant eggs. Especially if you get large red ant eggs, you’ll be delighted.
As we all know, red ant eggs are available during the dry season. If you are bored with cooking such as red ant egg omelet, or red ant egg salad Why not try making red ant egg curry? There’s also vegetable curry with red ant eggs. Red Ant Egg Mushroom Curry and Tom Yum Snakehead Fish with Red Ant Eggs Whoever likes any menu, come and make it.
What are red ant eggs?
Red ant eggs are large pellets. It looks milky white. Pointed head, obtuse tail They are eggs in the pupa stage or larvae of worker ants and queen ants. The pupa of worker and male ants is about 5 millimeters smaller than the pupa of the queen ant. The eggs of the queen ant are about 1 centimeter large. Northerners call large ant eggs “Teng”, Isaan people usually call them “Mae Peng”. Queen eggs are only available during the dry season. Around March-April
Red Ant Egg Curry Recipe
1. Red Ant Egg Curry
Red ant egg curry with fermented fish sauce and Yanang leaf soup Add fresh chilies and shallots. Add fragrance from basil leaves.
Ingredients: Red Ant Egg Vegetable Curry
- Yanang leaf juice
- shallots
- bird’s eye chilli
- fermented fish sauce
- fish sauce
- Vegetables as desired
- red ant eggs
- Basil leaves
How to make vegetable curry with red ant eggs
- Boil water from Yanang leaves in a pot. Followed by shallots and chilli. When boiling, season with fish sauce and fermented fish sauce.
- Put in the basil leaves and sweet vegetables. Followed by red ant eggs. When boiling, turn off the heat.
2. Mushroom curry with red ant eggs
Red Ant Egg Mushroom Curry Good smell from fermented fish sauce. Yanang leaf soup Add shallots and pounded chili. What you can’t miss are red ant eggs and mushrooms as you like.
Ingredients for Red Ant Egg Mushroom Curry
- Yanang leaf juice
- Shallots are crushed enough to break.
- pounded chili
- pounded garlic
- fermented fish sauce
- fish sauce
- Straw mushrooms or mushrooms of your choice
- red ant eggs
- Basil leaves
How to make red ant egg mushroom curry
- Heat a pot and add water from Yanang leaves along with shallots. Followed by pounded chili and garlic. When boiling, season with fermented fish sauce and fish sauce.
- Add mushrooms and red ant eggs. When it boils again, add basil leaves and turn off the heat.
3. Tom Yum Snakehead Fish with Red Ant Eggs
Tom Yum Snakehead Fish with Red Ant Eggs Thai herbal fragrant soup Add fermented fish sauce to add aroma. Season with fish sauce as desired.
Ingredients for Tom Yum Snakehead Fish with Red Ant Eggs
- lemongrass, cut into pieces
- bird’s eye chilli
- shallots
- Water
- sliced galangal
- Kaffir lime leaves
- Snakehead fish, cut into pieces
- fermented fish sauce
- fish sauce
- red ant eggs
How to make Tom Yum Snakehead Fish with Red Ant Eggs
- Pound the lemongrass, bird’s eye chilli and shallots until coarse, set aside.
- Set up a pot and fill it with water. Boil until boiling, add in a pounder, followed by galangal, kaffir lime leaves and snakehead fish.
- When cooked, season with fish sauce and fermented fish sauce. When boiling, add red ant eggs, turn off the heat.
If you like to eat red ant eggs, I’d like to invite you to make red ant egg curry. Whatever spiciness you like, add chili peppers as you wish. Cook it yourself and pack a lot of red ant eggs.
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