Advanced Biology’s

Insect Recipe Lab 2005

House Special

“Stir-Fried Cockroaches”

Recipes:

Stir Fried Cockroach

Materials:

4-5 Cockroaches (recently frozen)

1 Onion (~4 oz)

1 Red Pepper (~4 oz)

1 Green Pepper (~4oz)

Salt (1 TBS)

MSG (2 TBS) (white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking)

Corn Starch (1 TBS)

Cooking Oil (4 TBS)

White Rice (bag)

Steps:

1. Remove and discard the solid wing covering flaps and all legs of the cockroach.

2. Put the whole cockroach into a pot of boiling oil quickly fry for 15 seconds.

3. Heat up a wok until hot. Add 4 spoons of oil and put all vegetables into it to stir fry for 3 minutes.

4. Put the half fried cockroach in to the wok and add salt, MSG, and corn starch.

Serve on or with a bed of white rice.

House Choices

Mealworm Chocolate Chip Cookies

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup oats
1/2 cup chocolate chips
1/4 cup mealworm flour

Cream butter well, and then mix in sugar, egg, vanilla flour, salt, baking soda, chocolate chips, oats, and mealworm flour. Drop batter by the teaspoonful on a greased cookie sheet. Bake for 10 minutes at 375 degrees Fahrenheit

Chocolate Covered Crickets

25 adult crickets

Several squares of semisweet chocolate

Prepare the crickets as described above (legs, wings, antenna, etc). Bake at 250 degrees until crunchy (the time needed varies from oven to oven). Heat the squares of semi sweet chocolate in a double boiler until melted. Dip the dry roasted crickets in the melted chocolate one by one, and then set the chocolate covered crickets out to dry on a piece of wax paper.

Mealworm Fried Rice

1 egg, beaten
1 tsp. oil
3/4 c. water
1/4 c. chopped onions
4 tsp. soy sauce
1/8 tsp. garlic powder
1 c. minute rice
1 c. cooked mealworms

Scramble egg in a saucepan, stirring to break egg into pieces.
Add water, soy sauce, garlic and onions. Bring to a boil.
Stir in rice. Cover; remove from heat and let stand five minutes.

Note: Don’t cook rice separately.

Chocolate Chirpie Chip Cookies

2-1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup white granulated sugar

3/4 cup brown sugar

1 tsp. vanilla
2 eggs
1 12 oz bag chocolate chips
1 cup chopped nuts
1/2 cup dry roasted crickets

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt; set aside. In large bowl, combine butter, granulated sugar, brown sugar, and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture and insects; mix well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto un-greased cookie sheet. Bake for 8-10 minutes.

Dry Roasted Crickets

Spread a bunch of crickets out on a cookie sheet. You can substitute any edible insect you'd like. Bake at very low temperature for an hour or two at about 200 degrees until completely dry. You can test this by crushing the dried insect with your fingers. If they do not seem completely dried out, roast them some more. However, be careful not to burn them as they taste terrible scorched! Let cool.

They have a nutty flavor and are very good eaten plain with a sprinkle of salt. They are also very tasty as a substitute for nuts in dessert recipes. Try them in your favorite cookie recipe. Dried insects can also be blended into a flour and added to bread flours to make lots of different recipes.

Insect Crunch

1/2 cup butter
1/2 cup honey
Big Bowl of Popcorn
1 cup roasted insects

Slowly heat butter and honey and mix well. Mix the insects with the popcorn and pour in the butter/honey mixture and stir well. Spread this out on a cookie sheet and bake at 350 degrees for 10 minutes. Cut onto small pieces and serve.

Sautéed Insects

1-2 cups insects

1/3 cup butter

3 cloves garlic

Melt butter, add garlic sauté for several minutes to blend flavors and then add insects. Sauté for an additional 10 minutes or until tender.

Hopper Patties

1 cup of insects

1 egg

1 small onion

salt and pepper (hot chili: optional)

bread crumbs

Finely chop a cup of insects in a food processor (a blender would be difficult) with an egg, half a small onion, season with salt, pepper or even hot chili and enough bread crumbs to form dough. Mold the dough into patties and grille or pan fry until brown

“The Cooks”