All-natural Royal Hashima Dessert, known for its numerous health benefits.
Simple yet versatile, the Hashima Dessert can be paired with almost any herb!
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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?
Ginger & Scallion Crocodile Meat. Somewhere in this aromatic dish, thin slices of succulent crocodile meat await. Image Source
Ever tried crocodile meat?
It cooks like chicken, but comes with a springy texture and a distinctive taste!
With practically zero fats and a higher protein content than even chicken breast, crocodile meat makes for a great supplement – whether as a side dish or appetizer!
Marinate Frog Legs with Cajun Spice Mix, Buttermilk, Salt & Pepper. Keep in the fridge for at least an hour.
Coat marinated Frog Legs evenly with rice flour.
Deep fry for 4-5 minutes until golden brown.
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!
500gVenison Loin (thinly sliced)Alternatively, use two 8oz Holme Farmed Venison steaks cut into 2 inch strips
1/4cupCornstarch
2teaspoonsSugar
6tablespoonsSoy Sauce
1/4cupWhite Wine Vinegar
1/2teaspoonsWhite Pepper
Stir Fry
1mediumGreen PepperSliced thinly
1mediumRed PepperSliced thinly
3tablespoonsCooking Oil
Hot Cooked Rice
Instructions
Combine and stir the cornstarch, sugar, soy sauce, vinegar and white pepper until smooth to make the marinade.
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.
After marinating, transfer the venison into a large pan/wok.
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.
Add remaining marinade from the fridge into the pan and bring to a boil.
Cook and continue stirring for 1-2 minutes until the gravy thickens.
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