Royal Hashima Dessert – Recipe

hashima dessert
All-natural Royal Hashima Dessert, known for its numerous health benefits.

Simple yet versatile, the Hashima Dessert can be paired with almost any herb!

Print Recipe
Royal Hashima Dessert - Recipe
Snow Jelly/Hashima is painstakingly selected, cleaned and dried from the uterine tubes of American Bullfrogs. Rich in lipids and hormones, Hashima improves one's skin complexion and immune system while nourishing the lungs and kidneys. What's not to love?
Course Sides
Cuisine Chinese
Keyword Hashima, simple
Cook Time 30 minutes
Passive Time 6 hours
Servings
people
Ingredients
  • 8.5 g Snow Jelly
  • Red dates 红枣
  • Lilum Brownli 百合
  • Dried Longan 龙眼干
  • Ginseng American/Asian/Korean
Course Sides
Cuisine Chinese
Keyword Hashima, simple
Cook Time 30 minutes
Passive Time 6 hours
Servings
people
Ingredients
  • 8.5 g Snow Jelly
  • Red dates 红枣
  • Lilum Brownli 百合
  • Dried Longan 龙眼干
  • Ginseng American/Asian/Korean
Instructions
  1. Soak dry Snow Jelly in water (ideal to soak overnight).
  2. Drain well and boil Snow Jelly together with other ingredients for 30 mins (For slow cookers, boil for 1-2 hrs instead)

Make your own Royal Hashima Dessert,

with our Specially Selected Premium Hashima!

Just follow this 2-step recipe!

Want us to make it for you? We’ve got you covered!

Select from our range of Hashima products,

from the refreshing Snowdrop Hashima,

to the cooling Premium Hashima with American Ginseng.

If you like this recipe, check out more recipes here.

BBQ Crocodile Steaks – Recipe

Crocodile Steak BBQ
Premium and delectable, BBQ Crocodile Steaks is a must-have treat in any barbecue pit!

BBQ Bliss: Craving an culinary indulgence like no other?

Look no further!

Print Recipe
BBQ Crocodile Steaks
Course Sides
Cuisine Chinese
Prep Time 5 minutes
Cook Time 5-6 minutes
Servings
people
Ingredients
Ingredients
  • 600 g Crocodile Tail Meat
  • 200 g Sliced Carrots
  • 2 stalk Leek
  • 2 cloves Ginger-root
  • 3 stalk Lemongrass
  • Aluminium Foil
  • BBQ Pit
Seasoning (for each portion)
  • 1 slice Lime
  • 1/2 tsp Oyster Sauce
  • 1/2 tsp Sesame Oil
  • Coriander
  • Mint
  • Sesame Seeds
Course Sides
Cuisine Chinese
Prep Time 5 minutes
Cook Time 5-6 minutes
Servings
people
Ingredients
Ingredients
  • 600 g Crocodile Tail Meat
  • 200 g Sliced Carrots
  • 2 stalk Leek
  • 2 cloves Ginger-root
  • 3 stalk Lemongrass
  • Aluminium Foil
  • BBQ Pit
Seasoning (for each portion)
  • 1 slice Lime
  • 1/2 tsp Oyster Sauce
  • 1/2 tsp Sesame Oil
  • Coriander
  • Mint
  • Sesame Seeds
Instructions
  1. Prepare a fire in a barbecue and let the coals burn down until they are white.
  2. Meanwhile, cut out six 30 cm squares of aluminium foil and spread out on work surface.
  3. Place equal portions of carrots, leeks, ginger-root and lemongrass in the centre of each square. Top with a crocodile steak.
  4. Add a slice of lime and pour about 1 tbsp oyster sauce and ½ tsp sesame oil over each parcel.
  5. Wrap the foil securely and cook at the barbecue rack for 6 minutes.
  6. Check one parcel to see if the crocodile steak is tender.
  7. Once cooked, slide the steaks out of the foil onto serving plates.
  8. Top with coriander, mint, and sesame seeds.
  9. Serve!

Get Crocodile Meat for a BBQ party!

If you like this recipe, check out more recipes here.

Spring Onion Frog Legs (姜葱田鸡) – Recipe

Spring Onion Frog Legs
A favorite among frog meat enthusiasts, you can’t go wrong pairing frog legs with spring onions!

Trying frog meat for the first time?

Look no further!

Credits to wokkingmum for the recipe!

Print Recipe
Spring Onion Frog Legs (姜葱田鸡) - Recipe
Best served with hot white rice or porridge, Spring Onion Frog Legs is a combo suitable for all ages.
Course Sides
Cuisine Chinese
Keyword stir fry
Cook Time 1 hour
Servings
Ingredients
Marinade
  • 1 tbsp Corn Flour
  • 1/2 tsp Baking Powder
  • 1 tsp Sesame Oil
  • 1/2 tbsp Chinese Cooking Wine
Ingredients
  • 3 whole Frogs skinned, cleaned and chopped into smaller pieces
  • 2 sprig Spring Onions
  • 1 clove garlic
  • 2 tbsp Cooking Oil
  • Salt to taste
  • Cornflour (thickener)
Seasoning
  • 1 tsp Light Soy Sauce
  • 1/2 tbsp Oyster Sauce
  • 1/2 tsp Dark Soy Sauce
  • 1/2 tbsp Chinese Cooking Wine
  • 200 ml Water
Course Sides
Cuisine Chinese
Keyword stir fry
Cook Time 1 hour
Servings
Ingredients
Marinade
  • 1 tbsp Corn Flour
  • 1/2 tsp Baking Powder
  • 1 tsp Sesame Oil
  • 1/2 tbsp Chinese Cooking Wine
Ingredients
  • 3 whole Frogs skinned, cleaned and chopped into smaller pieces
  • 2 sprig Spring Onions
  • 1 clove garlic
  • 2 tbsp Cooking Oil
  • Salt to taste
  • Cornflour (thickener)
Seasoning
  • 1 tsp Light Soy Sauce
  • 1/2 tbsp Oyster Sauce
  • 1/2 tsp Dark Soy Sauce
  • 1/2 tbsp Chinese Cooking Wine
  • 200 ml Water
Instructions
  1. Marinate frog with marinate for at least half an hour.
  2. Heat oil and saute white part of spring onion, garlic and ginger till fragrant.
  3. Add in frog parts while stir-frying.
  4. Stir-fry for about a minute till almost cooked.
  5. Add in the seasonings.
  6. Simmer for 5 minutes.
  7. Gradually stir in the thickener to the consistency you like.
  8. Add salt to taste, if necessary.
  9. Add in the remaining spring onion.
  10. Stir well and serve immediately.

Get Fresh Whole Frogs for fuss-free cooking!

If you like this recipe, check out more recipes here.

Cajun-Fried Frog Legs – Recipe

Cajun Fried Frog Legs 2
Deep fried to a crispy golden brown, Cajun-Fried Frog Legs is one of the bestselling dishes at The Royal Frog Shop.

Stuck at home but want a filling, yet delicious quick bite?

Then this is the recipe for you!

Print Recipe
Cajun Buttermilk Frog Legs
Prep Time 2 minutes
Cook Time 5 minutes
Passive Time 1 hour
Servings
people
Ingredients
  • 3 pairs Frog Legs
  • Cajun Spice Mix
  • Buttermilk
  • Salt & Pepper to taste
  • Rice Flour
Prep Time 2 minutes
Cook Time 5 minutes
Passive Time 1 hour
Servings
people
Ingredients
  • 3 pairs Frog Legs
  • Cajun Spice Mix
  • Buttermilk
  • Salt & Pepper to taste
  • Rice Flour
Instructions
  1. Marinate Frog Legs with Cajun Spice Mix, Buttermilk, Salt & Pepper. Keep in the fridge for at least an hour.
  2. Coat marinated Frog Legs evenly with rice flour.
  3. Deep fry for 4-5 minutes until golden brown.
  4. Serve hot!
Recipe Notes

Frogolicious tips!

  • Avoid over-coating the flour on the marinated frog legs!
  • Do not fry frozen/chilled frog legs straight from the freezer/fridge; frying cold frog legs will decrease the oil's temperature and the legs won't cook evenly!
  • Where possible, marinate the legs in buttermilk overnight in the fridge. The buttermilk enzymes will breakdown the proteins in the legs, making it extra tender!

Get Fresh Frog Legs (singles) for fuss-free cooking!

Just thaw, marinate, and fry!

If you like this recipe, check out more recipes here.

Sweet Pepper Venison Stir-Fry – Recipe

Sweet Pepper Venison Stir Fry
Sweet Pepper Venison Stir-Fry, an exotic dish with a sweet and spicy twist!
Photo by Holly A. Heyser

Craving a deliciously stir-fried, lean venison dish?

Then this is the recipe for you!

Print Recipe
Sweet Pepper Venison Stir-Fry
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 1-2 hours
Servings
people
Ingredients
Marinade
  • 500 g Venison Loin (thinly sliced) Alternatively, use two 8oz Holme Farmed Venison steaks cut into 2 inch strips
  • 1/4 cup Cornstarch
  • 2 teaspoons Sugar
  • 6 tablespoons Soy Sauce
  • 1/4 cup White Wine Vinegar
  • 1/2 teaspoons White Pepper
Stir Fry
  • 1 medium Green Pepper Sliced thinly
  • 1 medium Red Pepper Sliced thinly
  • 3 tablespoons Cooking Oil
  • Hot Cooked Rice
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 1-2 hours
Servings
people
Ingredients
Marinade
  • 500 g Venison Loin (thinly sliced) Alternatively, use two 8oz Holme Farmed Venison steaks cut into 2 inch strips
  • 1/4 cup Cornstarch
  • 2 teaspoons Sugar
  • 6 tablespoons Soy Sauce
  • 1/4 cup White Wine Vinegar
  • 1/2 teaspoons White Pepper
Stir Fry
  • 1 medium Green Pepper Sliced thinly
  • 1 medium Red Pepper Sliced thinly
  • 3 tablespoons Cooking Oil
  • Hot Cooked Rice
Instructions
  1. Combine and stir the cornstarch, sugar, soy sauce, vinegar and white pepper until smooth to make the marinade.
  2. Add half of the marinade and the sliced venison into a ziplock bag. Coat the venison well and place the ziplock bag in the fridge for 1-2 hours along with the remaining marinade.
  3. After marinating, transfer the venison into a large pan/wok.
  4. Add the red and green peppers to the pan and stir fry at high heat for 4-6 minutes or until the meat and peppers are cooked.
  5. Add remaining marinade from the fridge into the pan and bring to a boil.
  6. Cook and continue stirring for 1-2 minutes until the gravy thickens.
  7. Serve on a place of hot rice and you're done!

Get Venison Flank Steak for a sumptuous weekday dinner!

If you like this recipe, check out more recipes here.