Thank you St Anthony’s Primary School for embarking on their P3 Learning Journey with us yet again this year! Most teachers have feedback that the most enjoyable part is still the Hands on the Frog station. Frog feeding session comes next. We’ll likely extend the duration of this tour to better cope with the needs of these energetic froglets! Thanks again for the continuous support!
Dear precious JFF customers,
As 2012 draws to a close, we would like to take this opportunity to summarise the activities of JFF and to extend our heartfelt gratitude to all of you for your continuous support.
We started the year working closely with Singapore Polytechnic on building a sustainable Frog breeding system with the help of an Innovation Voucher Scheme (Supported by Spring Singapore). This venture introduced us to a Senior researcher who introduced to us the concept of home tanning our frog skins. It was in May when we experimented the idea with a small class of Hyperactive Sec school students who went through two 3 hours sessions to eventually manufacture the skins into useful lifestyle products. We then successfully built this idea into a group of 3rd year business students’ Final Year Project which they did very well in their final presentation.
We have also introduced a JFF FAMILY TOUR package earlier this year, to much delight of many small families and couples.
On 6th July, we revamped our website with the help of Steven R from 2wombats. We have since been receiving very good feedback on the user friendliness of this improvement. Thank you very much for your patience.
In October, we celebrated JFF’s 31st anniversary with a very successful soft launch of our new product JFF Premium Hashima with American Ginseng. Thanks again to all our friends and customers who have supported with the sales, feedback and words of mouth recommendations of this product.
We are very appreciative to our media friends for giving us some very decent exposure in UWEEKLY magazine on 13th Feb 12 and a photo documentary in The New Paper on 5th Nov 12 and a Japanese publication, AsiaX on 5th Dec12. These exposures saw many more new visitors calling up to enquire about JFF products and services. Much gratitude again.
We are happy to share that we have received notice for a 3 years extension on our current land lease from 30/11/2013. We will be accepting this offer.
A vote of thanks to facebook for documenting these milestones for us. Join us if you haven’t done so.
Last but not least, in order to serve you better, we have revised our JFF Croaking hours in 2013!
Croaking Period:
Monday (Office Closed)
Tuesday – Friday, 9-6pm (Strictly reserved for Tour Bookings and pick up of purchases ONLY)
Saturday, Sunday and Public Holidays Except CNY first 3 days (Open to all general public, 9am -5.30pm)
For Enquiries, please call
Office: 6791 7229 (Tuesday – Sunday, 9 – 6pm)
Chelsea: 97639077 (Tuesday – Sunday, 9 – 6pm)
FAX ONLY: 67919714 (24 hours)
Thank you once again and we wish you a more than splendid 2013 ahead!
The finale of the 4 parts jFF Christmas Recipe – Vin Blanc Frog Meat!
Last week, we learnt about how low in fats frog meat is. The trick to whip up a perfectly delectable frog dish is not only to use freshly processed frog meat but also to serve the dish piping hot!
Vin blanc frog meat uses very simple ingredients and takes only about 10 mins stewing process before your guests arrive for dinner!
Ingredients (A):
Leek
Garlic
Carrots
Celery
Basil leaves
Sauce (B):
1 TB black pepper sauce
5 TB water
Marinate (C):
4 whole fresh frogs chopped
1 tsp salt
1 tsp pepper
1 TB oyster sauce
50 ml Sauvignon blanc to be added last
1. Add sesame oil into a flat frying pan
2. When oil is heated, add in (A). Fry for 3-5 mins until fragrant.
3. Add in (B) & (C).
4. Stew this mixture up to 10 mins until
Frog meat is entirely cooked. Add more water if necessary.
5. Lastly douse Sauvignon Blanc over the dish
Viola!! Vin Blanc Frog Meat!
Most people think of frog legs as a Chinese dish but did you know it is widely used in French cuisines and is largely popular in some parts of the US as well? This week’s Christmas recipe involves our signature produce, frog legs! The taste is often compared to that of chicken but truth is frog legs contain only one third the amount of fats compared to chicken breast but yet has a higher protein content. It is also good for detoxifying and cleansing your blood system in addition to strengthening your immunity. Today we present to you the recipe for Caramelized Frog Legs:
Caramelized Frog Legs (4 Servings)
3 tablespoons soy sauce
3 tablespoons honey
1 clove garlic, minced
1 pinch ground ginger
500g frog legs
3 tablespoons cornstarch
1 tablespoon canola oil
Salt and pepper to taste
1 tablespoon thinly sliced scallion
Directions:
Stir the soy sauce, honey, garlic, and ginger together. Toss frog legs in marinade to coat evenly and set aside to marinate for 1 hour.
Drain the frog legs and keep the marinade. Season the frog legs with salt and pepper and coat with cornstarch.
Heat the canola oil in a large skillet over medium-high heat. Cook the legs until golden brown and crispy (approximately 2 minutes). While the legs are cooking, bring the marinade to a simmer in a small saucepan, and simmer for 3 minutes.
Pour sauce over the frog legs and sprinkle with chopped scallion.
This simple yet delicious recipe is a sure fire way to satisfy those rumbling tummies at a Christmas party! And what better way than to get your fresh or frozen frog legs directly from us? We also have black pepper and red date soya sauce for those who are feeling a tad lazy to prepare them from scratch. Give us a call and we will deliver the frog legs to your doorstep FOC with purchases more than $70!
Last but not least, we at JFF would like to wish everyone a Merry Christmas and a Happy New Year! Enjoy!
**Recipe and picture taken from www.allrecipes.com and www.3degree.ecu.edu.au**
JFF Festive Hashima Hampers are up for grabs now!
JFF Festive Joy – $188
5 x Premium Hashima with American Ginseng
3 x Specially Selected Dried Hashima
1 x Teddy Bear with Christmas Hat
JFF Hashima Special – $148
4 x Premium Hashima with American Ginseng
2 x Specially Selected Dried Hashima
1 x Teddy Bear with Christmas Hat
PROMOTIONS!!
Every $50 spent in a single receipt at the frog farm from 17/12/12-15/2/13 will entitle you to a chance to win our JFF Hashima Special Hamper retailing at $148. 2 lucky winners will be chosen in a lucky draw on 18/2/13. Winners will have from 18th to 28th Feb 2013 to collect their hampers.
We hope that you have enjoyed the crocodile skewer last week! This week we will be focusing on venison in our cooking. Venison, also known as deer meat, is a good source of protein, iron and vitamin B. It is a healthier alternative to red meat as it has fewer calories, lower cholesterol and lesser fat.
The venison flank steak is a long, flat cut of meat from the deer’s stomach muscles. It is a distinctly flavored, nutritious meat that lends itself to a range of cuisines and serves well as a main dish by simply marinating and grilling the meat. Today we will be learning how to prepare venison steak using red wine as a marinade.
Venison Steak with Red Wine Marinade
2 venison steaks (or more)
1 cup red wine
1 tablespoon black peppercorns
Pinch of white sugar
Pinch of salt
1. Stir red wine, peppercorns, sugar, and salt together and heat for about 5 minutes in saucepan over medium heat. Allow to cool slightly and pour into a resealable plastic bag. Toss the steak in the marinade and seal the bag. Refrigerate for 24 hours to marinate.
2. Heat gas or charcoal grill to high and oil the grill grate
3. Place the steak on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2-inch thick steak, 4 to 6 minutes per side for a 1-inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2-inch thick steak.
4. While grilling the steak, pour the marinade into a skillet, bring to a boil, then reduce heat to medium-low and and simmer for about 10 minutes to reduce marinate by half. Serve steak with wine sauce. Add in a salad or baked potato and you have a complete meal!
This recipe makes use of the left over red wine from your Christmas party and transform it into a delicious marinade for dinner! Looking for vension steak? The venison steak flanks from JFF are flown in from New Zealand where the stock are grain fed without the use of any chemicals or hormones. Do contact us for more information and stay tuned next week for part 3 of our Christmas recipes!
**Recipe and picture taken from http://www.mantestedrecipes.com and www.food.com**
We at JFF understand that Christmas is a time for loved ones to come together and enjoy each other’s company over good food. So in the month of December, we will be publishing a new recipe every Friday for you to cook for your loved ones during this festive period!
For the first Friday of December, we will be introducing a new recipe for crocodile meat. For those who have yet to try this exotic meat, this delicacy is a succulent white meat low in fats and high in protein. It is best cooked in the same manner as lean pork or chicken and can be prepared into a variety of dishes using wet/ dry cooking methods and is ideal in marinade or sauce. The crocodile bones can be used to make soup for chronic coughs and especially good for individuals with asthma.
This week we will learn how to make the entrée: Skewered Crocodile Meat with Lime and Ginger Sauce.
Skewered Crocodile Meat with Lime and Ginger Sauce
-400 g crocodile meat, cut into 2 cm cubes
-40 ml lime juice
-30 ml honey
-30 g brown sugar
-200 ml chicken stock
-5 g ginger, diced finely
-30 ml olive oil
-10 g cornflour
-Salt and pepper to taste
-8 bamboo skewers
1) Skewer crocodile meat and season with salt, pepper and lime juice before placing in fridge for 1 hour.
2) Remove skewers from fridge and keep the lime juice seasoning as it will be used for the sauce later.
3) Heat olive oil in a frying pan and sauté meat for about 5 minutes, set aside and keep warm.
4) Mix lime juice seasoning, chicken stock, honey, brown sugar, ginger and cornflour in a saucepan.
5) Bring to boil, reduce heat and simmer for 2 minutes.
6) Place skewers on plates, pour sauce over meat and garnish with fresh herbs. Sufficient for 4 entrée portions.
This kebab-like dish is easy to prepare and ideal as finger food for Christmas gatherings! And if you need help on how to get your hands on this exotic meat, contact us and we will deliver it to your home and you’ll be well on your way to prepare this delectable dish. Stay tuned next week for more Christmas recipes!
**Recipe and picture taken from miracle foods website: http://www.miraclefoods.net**
JFF was recently featured in Japan’s AsiaX publication on Dec 3rd 2012! This edition of the business magazine focused on livestock farming in Singapore and editor Keiich Tokisawa was onsite to conduct the photoshot and interview with Director Chelsea Wan. Featured in the article is our newly launched Premium Hashima with American Ginseng together with our popular fresh produce, frog legs!
We hope that with this article our Japanese friends out there will be able to learn more about our farm and visit us in the near future ありがとうございます!
The purchase of JFF Hashima guarantees you a 100% natural product that is carefully handcrafted with no preservatives or artificial ingredients added! Try one to find out!
Now retailing at $28.80 (inclusive of GST).
Available at
1. Jurong frog farm
56 lim CHU kang lane 6 s718864
Home delivery available
2. Fung onn Medical Store
48 tanglin Halt #01-335
6476 7561
3. Tai Sin Chinese Medical Hall
Boon lay MRT station #01-08
67948846
Dear JFF Friends,
We are happy to announce the launch of our new product line of our Premium Grade Hashima with American ginseng.
JFF Premium Hashima is specially handpicked for its premium quality and is 100% processed and manufactured locally without any use of artificial flavouring, colouring and preservatives.
Hashima is commonly consumed for the benefits as below:
ü Improving skin complexion.
ü Rich in epidermal growth factor that can promote cell division, delicate white skin, cell regeneration
ü Contains small amount of natural hormones which is beneficial to human testosterone, estradiol and progesterone
ü Replenishing vital essence in the lungs, kidneys,
ü Prescribed to treat respiratory symptoms such as coughing and night sweats due to tuberculosis.
As a launch offer from now till end of this year, we are offering a free Bottle of Premium Hashima with every purchase of a box (contains 4 bottles) at $28.80 nett each.
We are also extending a FOC Home/ office delivery service with a minimum purchase of 4 Boxes together with this launch offer.
This is a perfect choice of gift for all your loved ones, friends or colleagues for Christmas or Chinese New Year next year. It is always good to know that you will not only be enjoying this Premium product knowing that it is 100% Singapore Safe with assurance of its quality and taste but also be supporting a local business!
Please call 6791 7229 or email to sales@jurongfrogfarm.com.sg to place your order now!
Please Whatsapp to 97639077 for queries.
Whatsapp 
Sales Enquiries:
sales@jurongfrogfarm.com.sg
Visit/Tours Enquiries:
events@jurongfrogfarm.com.sg
Press & Media Enquiries:
chelseawan@jurongfrogfarm.com.sg
