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):
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!

20121228-125207.jpg

20121228-125229.jpg

20121228-125303.jpg

Share This: