Are traditional Asian delicacies really good for you?

Can traditional Asian delicacies such as bird's saliva (bird's nest) and frog really be good for you? Amy Van assesses the health benefits of some outlandish Asian dishes

published on Aug 07 2009 - 12:50

Classic Chinese cuisine often features 'delicacies' such as frogs, snakes, crocodiles, bird's nest, and ants – all said to improve your health in one way or another. But just how nutritious are these foods?

We asked Doris Ho, the manager of Metropole Herbal – a restaurant that serves a variety of Chinese herbal dishes – and Lyvia Lai, a nutritionist at leading consultancy company The Nutrition Place, to dish out reasons why we should, or should not, be including these ingredients in our daily diet.

Bird's nest

Bird's Nest Soup - 'Are traditional Asian delicacies really good for you?'
Bird's Nest Soup

One of the most sought-after and ridiculously expensive ingredients on the Chinese table – 1kg can cost thousands of dollars. A few species of cave swiftlets are known for building these nests with copious amounts of saliva – not too appetising to some, yet highly prized by many. This natural creation is sold dried, but needs to be rehydrated before being brewed in soups.

Bird's nest is traditionally believed to aid digestion, relieve coughs, alleviate asthma, and improve the immune system. Ho says that bird's nest is good for skin. 'It helps improve your complexion and boosts immunity to disease.' Lai, the nutritionist, agrees that the delicacy contains some beneficial nutrients. 'Bird's nest primarily consists of water, small amounts of enzymes, salt, and some protein – similar to that found in eggs. Protein is one of the main building blocks used by the body to repair muscles, aid the immune system, [and] make cartilage, skin and hair.'

However, parents shouldn't let their tots overindulge. Lai says that young children should not be given bird's nest, as it is the most common cause of allergy in Singaporean kids.

Crocodile

The mighty croc is not only enjoyed in Asia but in countries such as Australia too. 'Like all meats, crocodile is a great source of protein,' says Lai. 'It is relatively low in saturated fat and high in “good” fats – polyunsaturated fatty acids. So, if you are game for a leaner meat option then you can always try crocodile meat.'

Jerry Hopkins is the author of Extreme Cuisine (published by Periplus) and will shortly be making his second appearance on Anthony Bourdain's TV series No Reservations – he feels that snake and crocodile are fine 'white' meats, comparable to chicken in taste and usually free of the chemicals found in farm-fed birds.

'Both can be served as a main dish in stews, stir-fries, soups and as “steaks”, seasoned in any fashion the imagination suggests. And depending on the species, you can eat these guys and remain environmentally friendly.'

Frog

Frog Legs & Chilli - 'Are traditional Asian delicacies really good for you?'
Frog Legs & Chilli

Ho believes these web-toed creatures are good for your complexion and can help purify your blood. 'Frog is a versatile ingredient – it can be cooked in herbal soup, boiled in porridge or steamed with ginger,' she says, adding that these amphibians are especially nutritious for babies and mothers during the confinement period.

Lai says: 'Frogs' legs are quite a common sight in Singaporean cuisine culture. Many people say that frog meat tastes like chicken. In fact, frogs' legs are lower in fat and cholesterol than poultry and meat. They are also rich in potassium; a mineral that is important for controlling blood pressure.

Snake

Although not typically available on local menus, snakes – venomous or otherwise – are popularly savoured for their 'medicinal qualities' in southern Chinese cities like Guangzhou and Shenzhen, as well as Hong Kong. '[Snake meat] is good for warming the body – especially in colder months,' Ho says. 'The gall bladder is infused in rice wine, which is apparently detoxifying.'

From a Western viewpoint, Lai says that snake meat is high in protein and minerals such as phosphorus. It also has healthier levels of cholestorol and fats than typical poultry or meat. And it's a lot higher in novelty factor too.

Insect Bites

Ants on Toast 'Are traditional Asian delicacies really good for you?'
Ants on Toast

Ants on toast, anyone? Although less common in our culinary repertoire, ants have piqued the curiosity of adventurous foodies. Served in various locales across Asia, these farmed insects are usually deep-fried until crispy, and yes, sometimes served with carbs like grilled bread. 'Ants are a great source of protein – but only if eaten in huge quantities,' Ho says.

Hopkins echoes this statement. 'Ants are an excellent “alternative” protein source. They can be prepared in many ways – for example in soups and stir-fries – but contribute more of a tangy flavour than any real nutritional kick.

On the other hand, ant eggs, served both in soups and salads in parts of South-East Asia, are high in flavour and low in cholesterol, but you have to eat a lot of the little buggers to say you've had a meal,' he adds.