Frog boy is gonna share with you frog lovers some desserts where you are able to make it at home and give a treat to yourselves and family. =) This two desserts are called the “Hashima with American Ginseng” and “Hashima with Red Dates and Lotus Seeds”.
Hashima is known to help with moisturizing lungs and also to help curb coughing. And not only that, it help with skin complexion too! By enhancing the flavor of the dessert, you are able to as in a peel of orange where it will taste much better. It is a very delicious and nutritious dessert that can be made DIY. =)
1. Hashima with American Ginseng
Dried hashima, soaked until soft and gelatinous.
5 pieces of American ginseng
2 red dates, pitted
150 – 200 ml water
Cane rock sugar, accordingly to individual preference for sweetness
1 small piece of fresh orange peel
1. Place American ginseng, fresh orange peel, red dates and rock sugar into a small porcelain container with a fitting lid.
2. Pour in 150ml to 200ml water.
3. Double boil or steam for 1 1/2 to 2 hours.
4. Serve warm.
2. Hashima with Red Dates and Lotus Seeds
150g Lotus Seeds
12nos Red Dates
15-18 nos Dried Longan Fruits
1 bundle Pandan Leave
Some Shredded Ginger
Rock Sugar to taste
1. Soak Hashima with ginger and water over night. It will expand and turn white, drain and discard ginger, remove the dross. Set aside.
2. Fill the pot with 2.5L water, add lotus seed and pandan leave. Bring to boil and simmer till the lotus seeds is cooked.
3. Add in red dates and dried longan fruit, continue to boil till the longan fruit expanded.
As we know in these few days the quality of the air has been very bad due to the haze that is in Singapore. Have you ever wondered how are you able to make use of Frog meat and Crocodile meat/bones to protect your love ones? So where are you able to get those meats from? You may purchase them at The Royal Frog Shop Online ! =) We do have delivery service too which makes it much more convenient and time saving for you. Or, you could come down to JFF and purchase those meat while taking a look at the frog farm too! So, for those that loves to cook, its a good news for you! today I’m gonna share about some recipes that everyone can try making and to share with your families to boost up their well being and also respiratory system! These would help to prevent illness due to hazy days. =)
1. Crocodile herbal soup
-Crocodile meat and bones (high in protein and and improves heart, lungs and blood circulation which also cures asthma)
-Bei Qi 北芪 (build up resistance of immune system and energy)
-Dang Shen 当参 (Cleanse and rejuvenation of body, younger and healthier body)
-Nan Xing 南杏 (used to treat the Retention of Heat-Phlegm in the Lung of children, tic of limbs, and infantile convulsion)
-Bei Xing 北杏 (Lung regulation)
-Huai Shan 淮山 (Treatment of kidney, lungs and spleen)
-Yu Zhu 玉竹 (strengthens stomach and lungs)
-Gou Qi Zi 枸杞子 (boosts immune system, prevents iron deficiency, reduces cholesterol, lowers blood pressure, strengthens liver and kidneys, improves vision)
For more information please see link: http://homediningfoodblog.com/crocodile-meat-recipes-part-1/
2. Herb Frog legs
-10 pairs frog legs (prevents dengue, prevent risk of asthma)
-3 cloves of garlic that provides nutrients like :
Manganese: 23% of the RDA.
Vitamin B6: 17% of the RDA.
Vitamin C: 15% of the RDA.
Selenium: 6% of the RDA.
(helps combat sickness, reduce blood pressure and event helps detoxification)
-6 springs of parsley leaf(a herb thats rich in antioxidant, vitamins, minerals and dietary fibre! Good news for all females, it also give protection for free radicals which would slow down oxidation process in our body.) =)
-1 tbsp butter
-1/4 cup of flour
-salt n pepper
For more information please see link: http://chocolateandzucchini.com/recipes/starters/herbed-frogs-legs-recipe/
3. Stew Crocodile Meat
-300g Crocodile meat (high in protein and and improves heart, lungs and blood circulation which also cures asthma)
-5-6 shitake mushrooms (Japanese medicinal remedy that is used for upper respiratory tract infections, poor circulation, liver pathologies, exhaustion, premature aging)
-sliced ginger (High nutrition and helps digestive issue, nausea etc.)
-cutted spring onion (aids respiratory function, protect against infection and reduce cancer risk)
-2 cloves of garlic that provides nutrients like:
Manganese: 23% of the RDA.
Vitamin B6: 17% of the RDA.
Vitamin C: 15% of the RDA.
Selenium: 6% of the RDA.
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon sugar
-3 tbsp water
-1 tbsp hua diao wine (chinese wine for cooking)
-1 tbsp oyster sauce
-1 tbsp sugar
-2 tbsp hua diao wine
-150 ml warm water
For more information please see link: http://sg.openrice.com/recipe/stew-crocodile-meat/311
And there it is! The 3 recipes that can be made to protect your love ones against the haze! =)
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!
Are you worried about the haze affecting your health? Fret not, we have just the right product for the nourishment of your lungs!
JFF Hashima range of products can help you achieve just that besides the commonly known properties like improvement of skin complexion and replenishment of vital essence in the lungs and kidneys.
Our Dried Hashima (commonly known as Snow Jelly), is specially selected and processed with low heat drying methods to retain highest level of protein right here in the farm. Hashima contains mainly proteins, 19 kinds of amino acid and almost cholesterol free! It is both nourishing and nutritional for consumers’ health and beauty.
Here’s a recipe of our Royal Hashima Dessert (popular among our patrons and visitors alike). This dish is easy to prepare at home too!
Soak Specially Selected Dried Snow Jelly in a big bowl of clean water for at least 6 hours
Add rock sugar, red dates, ginko nuts, white fungus, dried longan and rehydrated Hashima morsels in a pot of boiling water
Put it to a boil for at least 10 mins before slow cooking for another 20 mins.
Serve warm or chilled
Note: 18.5 grams of the Dried Hashima serve 15-18 portions
Also, we would like to introduce you to our Premium Hashima with American Ginseng that is bottled with 100% FREE of artificial flavouring, colouring and preservatives. You can trust that this is a 100% local premium quality product! It can be served straight chilled or even with fresh milk or orange juice.
Still doubting the travelling to the farm in this hazy weather? The good news is that for every accumulated purchase of above $70, you are entitled to our free delivery service. Just provide us with the delivery address and we will come knocking on your door to deliver your goods. You are encouraged to place your orders at least 3 days in advance.
Alternatively, you can click here to view a list of vendors selling our Hashima products.
Hence, what are you waiting for? Call us at 6791 7229 or send us an email at email@example.com for any enquiries and orders!
For more recipes, click here.
For our product catalogue page, click here.
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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.
1 teaspoon salt
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
½ teaspoon freshly ground black pepper
½ teaspoon freshly ground white pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried chives
3 tablespoons butter, melted
1 Crocodile Tail Meat/Steak
1. Mix seasoning in a bowl and pour onto a plate.
2. Brush steaks with melted butter and lightly coat both sides of each steak with seasoning mix.
3. Place a dry, heavy cast iron skillet over high heat for 5 to 7 minutes.
4. Place steak in pan and sear for 2 minutes; turn, brush with remaining melted butter, and cook for 1 to 2 minutes.
5. And a pat on your back! Enjoy your meal!
The farm might just be trying out this recipe and improvising on it for an upcoming event next year! So stay tuned!
Should you have any recipes that you would like to share feel free to leave us comments so that we can all benefit from everyone!
JFF PTE LTD (JURONG FROG FARM)
51 (Plot 56) Lim Chu Kang Lane 6
Saturday, Sunday and Public Holidays:
(Open to all general Public, 9.00am -5.30pm)
Tuesday – Fridays:
(For tour reservations and pickup of purchases)
9.00am – 5.30pm