Roasted Cricket Broth:
3L water
150g roasted crickets (blanch whole crickets, then roast @300F until dry, turning occasionally on the pan with metal spatula, takes ~60-90 min)
4g kosher salt
Simmer ~1hr
Yields ~2L broth,
Strain out crickets and reduce to 1L broth
150g roasted crickets (blanch whole crickets, then roast @300F until dry, turning occasionally on the pan with metal spatula, takes ~60-90 min)
4g kosher salt
Simmer ~1hr
Yields ~2L broth,
Strain out crickets and reduce to 1L broth
Lemongrass Cricket Soup:
Soup base:
1000ml kombu dashi (see below)
600ml roasted cricket broth
~90g bruised lemongrass stalks (pounded with spiky side of meat tenderizer)
~50g (1x large) shallot cut in 1/4s
Simmer ~30 minutes
Add another 1/3C dashi and 1/3C cricket broth, simmer another 10 minutes
Add 1 Tbsp cricket savor paste, bring to full boil and cut heat, cool strain
Presentation:
Heat soup base to a simmer
Prepare bowl with prepared slices of wakame, bite-sized pieces of hydrated white fungus, and thin slices of prepared jellyfish (salted jellyfish that has been blanched and soaked ~4hrs in cold water, cycling fresh water hourly)
Pour hot soup base over seaweed, fungus and jellyfish in the bowl, serve with fresh thai basil, mint, cilantro and rau ram (may be pre-chopped), and fresh lime juice (preferably rangpur lime), season to taste with cricket sate for spice and added savory
1000ml kombu dashi (see below)
600ml roasted cricket broth
~90g bruised lemongrass stalks (pounded with spiky side of meat tenderizer)
~50g (1x large) shallot cut in 1/4s
Simmer ~30 minutes
Add another 1/3C dashi and 1/3C cricket broth, simmer another 10 minutes
Add 1 Tbsp cricket savor paste, bring to full boil and cut heat, cool strain
Presentation:
Heat soup base to a simmer
Prepare bowl with prepared slices of wakame, bite-sized pieces of hydrated white fungus, and thin slices of prepared jellyfish (salted jellyfish that has been blanched and soaked ~4hrs in cold water, cycling fresh water hourly)
Pour hot soup base over seaweed, fungus and jellyfish in the bowl, serve with fresh thai basil, mint, cilantro and rau ram (may be pre-chopped), and fresh lime juice (preferably rangpur lime), season to taste with cricket sate for spice and added savory
Kombu Dashi:
6g dry kombu
1000ml water
Bring to boil over medium heat, turn off heat and let steep 15 mins, remove kombu
1000ml water
Bring to boil over medium heat, turn off heat and let steep 15 mins, remove kombu