HO HO HO! Do you want to have an ECO-FRIENDLY X’MAS this Year?

Now, how is it possible to have a X’MAS that coexists with ECO-FRIENDLY? They are not really friends. But what can we do to defuse the tension in this over-consumerised period where wherever you go, you get BIG signs which shout at you “BUY BUY BUY!”.

Now Frogs are Green and they are a constant reminder to us on how we should practise 3Rs when making daily purchasing decisions.

Today, we will give u a recipe to reuse all the paper bags you have accumulated over this year or for many of you throughout many years! * Don’t try to kid yourself that it will come in handy on other days, because today is the day!*

Now say this pledge OUT LOUD:
I will NEVER buy another ream of wrapping paper FROM THIS MOMENT ON.

I hope you realize by now that we are quite serious at what we preach.

So once you have your paper bags ready, prepare a good pair of scissors, a glue stick, a loaded staple, scotch tape which we will try to use sparsely.

1. Tear out the handles glued to these paper bags. Keep it for other decorative uses later.
2. Now remove the cardboard which acts as a base for the paper bag.
3. Open up seams on the side and you will have a good size ‘wrapping paper’ ready for your action.
4. An act of professionalism: To trim away the torn edges.

5. You will notice that I have cut out the paper according to their design. Different sides could be used for presents of varying sizes.
6. Decorative: Now use the paper handle to tie into a bow or a heart shaped “paper clip”.
7. Xmas Card: Remember the cardboard base of the bags? Now unleash your creativity and use the remaining of the paper bags or some torn wrappers/ old magazines to decorate your Xmas card.

8. Remember to pass on this Message of spreading a GREEN HEART!

Flowers are cut out from torn used scraps of wrapping paper. Pinks petals are from the left overs of pink paper bag. Some call it FLOWER POWER!:)

JFF Christmas Recipes (Finale!)

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):
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!




JFF Christmas Recipes (Part 3 of 4)

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


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.

caramelized frog legs

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 Christmas Recipe (Part 2 of 4)

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!

venison pic

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**

JFF Christmas Recipes (Part 1 of 4)

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.

Skewered Crocodile Meat with Lime and Ginger Sauce
Skewered Crocodile Meat with Lime and Ginger Sauce

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**