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Appears in Newsflare picks
03:33
Would you eat these dishes rustled up from in-season ANT EGGS?
Thai locals are using red ant eggs to cook a 'rare' seasonal delicacy.
The farmers gathered the prized ingredients, available only during the dry season, from a farm in Ban Khok Chang, Nakhon Ratchasima province.
Using poles tied to straw bags, they poked around ant nests on trees to harvest the tasty ant eggs.
Villager Somkiat Thongkhonburi, 56, said many residents in Ban Khok Chang worked as farmers, and the red ants would nest among their orchards and gardens.
After harvesting the plump, maggot-like treats, the villagers mix them with glutinous rice flour, curry paste, coconut milk, and melientha leaves to create the dish 'Hor Mok' or steamed curry in banana leaves.
The dish is said to be popular when the ant eggs are in season. The leftover eggs can then be sold for around 400 THB (12 USD) per kilo.
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