DRIZZLE at rice field is a playground for grasshoppers (Oxya chinensis). When farmers pass through the embankment, some grasshoppers perching on the grass will fall into clear water as they get surprised. To reach the embankment, they must swim by moving rear legs. In the past, this favorable atmosphere was taken advantage by Balinese rural children. They brought with them a small ketupat (rice bag made of coconut leaf) and caught these grasshoppers while swimming. Under the drizzle, they would run amid the muddy rice field with difficulty. When falling down, they must soon get up again.
Wow… children do not only get fun in simple way but also obtain savory ingredients to eat. These paddy-disturbing grasshoppers in fact can be transformed into a crispy and delicious side dish. Two favorite grasshoppers are the one having light brown wing, green thorax, yellow side chest and round head, and the green one having spearhead-like head and long body. A large-size ketupat has sufficed to contain some two handfuls of these grasshoppers.
Then, the ketupat containing the grasshoppers should be soaked in hot water for a while. When the grasshoppers have died, take them out of the rice bag and thoroughly cleansed with fresh water. Drain and put on a plate.
Ingredient required is around 2 handfuls of grasshoppers. For ground spice, prepare 4 cloves of shallot, 2 cloves of garlic, 1 slice of aromatic ginger, 1 slice of turmeric, 1 candlenut, 1 large chili, 1 small chili, 1 tbsp cooking oil, ½ tsp salt and ½ tsp refined sugar.
Having cleansed the grasshopper thoroughly, fry the grasshoppers crispy and take out. Stir-fry until fragrant. Put the fried grasshoppers into the spices onto the frying pan. Mix them well in order the spice truly gets absorbed. Take out and it’s ready to serve!