Spring Onion Ginger Garlic Frog legs made easy with Shermay’s Sauce now retailing on the farm and online store.
For this recipe, we marinated our fresh frog legs with Shermay’s Ginger Garlic Sauce, salt, pepper and some sesame oil over night. Pan fry the marinated frog legs over medium meat until brown. Serve warm with an extra few table spoonfuls of Shermay’s Ginger Garlic dipping sauce.
Good news! If you have been following JFF’s facebook posts, you would have known that our resident pet duck, Tamago, has started laying eggs ( basically 1 a day!) since the 5th day of CNY! Have you seen the size of our duck eggs?
The first on the left was the first born and by the 3rd and 4th day, there were huumongooous..(!!)
A pleasant surprise 😉 as 3 of the bigger eggs turned out ALL double yolks!! Hoorray!!
As we explored on preservation methods, naturally a salty idea crystallized in my mind. Why not try Salted Duck Eggs? Luckily around us in this Kranji kampung are all farming veterans! Below is the essence we gathered from several sources.
Step 1: Add sea salt into a pot of water till the mixture is saturated to your preferred level of taste. Boil it to sterilise this brine solution.
Step 2: Cool the solution to room temperature and pour it into a jar.
Step 3: Add in fresh duck eggs into the jar and leave them for up to 3 weeks. ( be reminded that the longer eggs are left in this brine, the saltier it will be!)
Step 4: Take the eggs out when you’re hungry and boil them.(Eggs now can be kept for another 2 weeks!)
They now can be consumed best with chok ( congee) and some braised peanuts, we would imagine!
This experiment started on 19/2/14. We’ll give you our first hand report on the 12/3/14 after we taste this first salty harvest! ;D
Meanwhile, stay tuned and wish us duck luck!
Sources of recipes: Thanks to Gentle Warrior from BV, Uncle William the Quail and Frog King’s (aka founder of JFF) kakis round the corner of lane 6.
Metamorphosed by: Rebecca, Froggie sweetie 🙂
Transformed & posted by: Frogologist
With the rise of Dengue cases recorded in Dec, we have been getting enqueries on where else can our freshly processed frog meat be purchased other than travelling to the farm. Below is a list of NTUC Outlets where you can get the fresh meat or frozen legs!
FRESH FROG MEAT
Hypermart Ang Mo Kio
FROZEN FROG LEGS
Bt Ho Swee
Bt Panjang Plaza
Bt Timah Plaza
Orchard Grand (Along Killiney)
Yew Tee Point
Alternatively, please call 67917229 to organise for a FREE HOME/OFFICE DELIVERY! Only 1 day notice is necessary for our Delivery Fleet operating from Monday to Saturday. Please note that prevailing GST will be charged to item total. Check out our frogsite for more information!
As we slither into the Year of the Snake this Sunday, JFF will introduce this super combo recipe which includes fresh frog meat and Hashima. The clean & clear broth you get out of this recipe is surprisingly bursting with flavor!
This dish is not only fast and easy to cook, but it tastes so good! We would strongly recommend it even if u r an amateur in cooking. 🙂
We’ll take this chance to wish you all a very happy LUNAR NEW YEAR. May this year snakes along good health and happiness!!
2 young coconut, 3 frogs (each of 150g), some wolfberries, 50g lean pork, 2 dried shiitake mushrooms, 60g hashima (concentrated), some ginger, 200ml stock.
1. Rinse and cut the frog meat into pieces; Blanch in boiling water for 1 minute; Remove and drain.
2. Soak wolfberries and dried shiitake mushrooms in water till soft; Remove and drain. Dice.
4. Rinse lean pork; Blanch in boiling water for 10 seconds; Remove and immediately rinse in running water till cool; Drain; Dice.
5. Peel, rinse and slice ginger.
6. Make an opening on a coconut; Pour out the coconut juice; Rinse the coconut shells; Drain; Reserve the coconut juice for later use.
7. Arrange the frogs, lean pork and dried shiitake mushrooms in the coconut shells; Add the hashima and wolfberries; Pour in the coconut juice, top with chicken stock. Add ginger.
8. Arrange a steaming rack in a deep wok; Pour water into the wok. Arrange the coconut shell on the rack; Cover the wok with a lid; Steam over a high heat for 15 minutes; Steam over a low heat for 30 minutes. Ready to serve. Enjoy!
The night before: Add the buttermilk to a large bowl with the frog legs. Cover the bowl and refrigerate overnight (at least a good 10 to 12 hours).
The day of: Mix the flour, salt and white pepper in a large bowl. Dredge the legs, in the flour mixture, coating them completely. Shake off all of the excess flour. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
Add the frog legs to the oil and fry until golden brown, about 3 to 5 minutes. Transfer to a serving platter and serve with the mayo.
Pinot Grigio Mayo:
1bottle Pinot Grigio
4 cups extra-heavy mayonnaise
Salt and freshly ground black pepper
In a large saute pan over low heat, add the wine and simmer to reduce it to a syrup. Cool and combine with mayonnaise in a small bowl. Season to taste, refrigerate until needed
Though preparation(Inactive) is a little long but to get the meat soaked in buttermilk so that it taste fab, why not? You would also like to substitute your favourite white wine to create the Mayo.
Add a generous dollop of minced garlic and ginger on the meat
Steam for about 10 mins.
Add coriander, chili slices and warmed frog essence or chicken essence last.
Many people grouse over the cooking methods of frog meat. The enlightened ones would have already found out that frog meat when cook fresh does not even need to go with any condiments. The simplest method of cooking YET possibly the best way of savoring fresh frog meat, would be by steaming.. Or when steamed over more then 3-4 hours, the culinary people termed it as double-boiling.
About 10 days after I was back from India, I developed a bad rash all over my right leg. That patchy redness, saddled with itchiness started spreading across to my left and it wasn’t long before the skin on my arms started to feel rawness and of course that uncontrollable itch. My mum suggested very convincingly that it must have been the trip to India. The over dosage on Curry and rice. Lol..
The typical me who doesn’t believe in popping pills actually went to the doctor on the 2nd day of the breakout! The doctor diagnosed it as Eczema. What a dramatic irony! As a tour guide for our food trail and also as a salesgirl at the Frog Shop, time and again I would educate my customers on how frog meat is excellent for its detoxifying qualities and especially suitable for people with ECZEMA and who are recovering from illnesses. I was in absolute disbelief. How could I have triggered off eczema when obviously I have eaten much more frogs then anyone would ever have!
It goes without saying that my mum double boiled frog meat with bitter gourd on the night when the red patches and itchiness started. And I had that concoction over 3 days. By the end of the third day, the marks of the patchiness were gone! Life was back to normal.
C2 and I decided that we will start selling “Frog Meat Steamed in Bullfrog Essence with Ginseng and Cordyceps” at the farm after a group of men who had tried this dish were so full of praises for it. Looks like they will be back and we better be prepared for them!