DIY, Food, Mummy's Kitchen, Recipe
Leave a Comment

Recipe: Frog Legs with Ginger and Scallion (姜葱田鸡)

I don’t remember having frog legs in my growing years, and I’m not sure when I fell in love with this ‘exotic’ creature. When my mum was staying with us, I cooked frog legs and offered it to mum, but she will politely decline. Later, I found out that the reason why she never cooked it is because she thinks is it is gross. Haha.

Before you think frog legs are gross, read on……

The taste of frog legs is often considered to resemble chicken due to its mild flavour. My son prefers the texture as he finds it smoother and more tender than that of a chicken. Besides that, do you know that frog legs are a good source of omega-3 fatty acids, protein, and potassium?

I will be sharing the two most popular Singapore frog leg dishes; first up is this Frog Legs with Ginger & Scallion (specially for my daughter who does not like spicy food), and my next recipe which is a super easy Kung Pao Frog Legs (specially for my son since he loves spicy food).  Well as for my husband and I, we love both of these dishes!!

Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

 

SERVES 3 TO 4 PAX

INGREDIENTS:

3 frogs, skinned and washed

1-inch of ginger, thinly sliced or julienned

3 cloves of garlic, slightly crush

3 stalks of spring onions, cut into 3 sections, dice the white part

1 to 2 tablespoons cooking oil

Corn flour solution (1 tablespoon corn flour + 1½ tablespoon water)

 

Marinade:

1 teaspoon premium dark soy sauce

1 tablespoon light soy sauce

1 teaspoon sesame oil

1 tablespoon of Chinese wine

Dashes of white pepper

1 tablespoon corns flour

 

Sauce:

1 tablespoon light soy sauce

1 tablespoon Chinese wine

½ teaspoon dark soy sauce

¼ teaspoon salt

Dashes of pepper

 

METHOD:

  1. Cut the frog into sections, then rinse thoroughly.
  2. Marinate with the marinade ingredients for 30 minutes.
  3. Heat oil in a wok or clay pot.
  4. Add ginger and fry till fragrant.
  5. Add in the garlic and the white part of the spring onions. Fry for 1 minute.
  6. Add in the marinated frogs and mix well with the aromatics.
  7. Add in the sauce and mix well.
  8. Next, add some water and bring it to a boil.
  9. Cover and simmer for 3 minutes.
  10. Uncover then add in the green part of the spring onions and the corn flour solution to thicken the sauce.
  11. Serve immediately with either steamed rice or plain porridge.
This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe

by

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

Let us know what you think! :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.