Ginger and Scallion Crocodile Meat – Recipe

Ginger & Scallion Crocodile Meat. Somewhere in this aromatic dish, thin slices of succulent crocodile meat await.
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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!

Print Recipe
Ginger and Scallion Crocodile Meat
Course Main Dish
Cuisine Chinese
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Ingredients
  • 300 g Crocodile Meat
  • 100 g Dried Chili
  • 2 pieces Red Chili sliced
  • 2 cloves garlic sliced
  • Ginger slices as desired
Marinade
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 3 tbsp Water
  • 1 tbsp Hua Tia Chiew
Seasoning
  • 2 tbsp Chinese Vinegar
  • 1 tbsp Sugar
  • 1 tbsp Tomato Sauce
  • Pepper to taste
  • 1 tsp Hua Tiao Chiew
  • 1 tsp Cornflour
Course Main Dish
Cuisine Chinese
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Ingredients
  • 300 g Crocodile Meat
  • 100 g Dried Chili
  • 2 pieces Red Chili sliced
  • 2 cloves garlic sliced
  • Ginger slices as desired
Marinade
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 3 tbsp Water
  • 1 tbsp Hua Tia Chiew
Seasoning
  • 2 tbsp Chinese Vinegar
  • 1 tbsp Sugar
  • 1 tbsp Tomato Sauce
  • Pepper to taste
  • 1 tsp Hua Tiao Chiew
  • 1 tsp Cornflour
Instructions
  1. Marinate crocodile meat for 20 mins.
  2. Add 2 teaspoons of cornflour and 1/2 tablespoon of cooking oil.
  3. Heat oil in wok and sautee meat lightly.
  4. Remove meat from wok.
  5. Fry dried chili, red chili, garlic and ginger till fragrant. Add neat and stir-fry for 3 mins.
  6. Add seasoning to taste.
Recipe Notes

Frogolicious Tips!

  • Crocodile meat is best cooked frozen to retain its unique juice and flavor.
  • Crocodile meat has a delicate flavor, so avoid going too heavy on the marinades!

Get Crocodile Tail Meat, the choicest part of the reptile!

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

Gong Bao Frog Legs (宫保田鸡) – Recipe

Gong Bao Frog Legs
Gong Bao Frog Legs. The fiery tang of the Gong Bao sauce is best complemented with a bowl of piping hot porridge!

Spicy Gong Bao Sauce and succulent Frog Legs.

This simple combination is an embodiment of a match made in heaven.

Print Recipe
Kung Pao Frog Legs (宫保田鸡) - Recipe
Tasting somewhat like chicken, frog legs have an even more tender, smoother and springy texture compared to its mainstream counterpart. In Gong Bao Frog Legs, the slight fishy taste of the meat is masked by Dried Chilies, Ginger, and Spring Onions while its succulent flavours are enhanced by the Gong Bao marination sauce.
Course Main Dish
Cuisine Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
people
Ingredients
Ingredients
  • 500 g Frog Legs
  • 10 Dried Chillies
  • 1 clove Ginger (thinly sliced)
  • 1 Onion (thinly sliced)
  • 4 sprigs Spring Onions/Scallions
Marinade
  • 1 tbsp Light Soya Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Sesame Oil
  • 1 tbsp Sugar
  • 1 tbsp Corn Flour
  • 1/2 tsp Pepper
Gong Bao Sauce
  • 2 tbsp Red Date Soya Sauce
Course Main Dish
Cuisine Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
people
Ingredients
Ingredients
  • 500 g Frog Legs
  • 10 Dried Chillies
  • 1 clove Ginger (thinly sliced)
  • 1 Onion (thinly sliced)
  • 4 sprigs Spring Onions/Scallions
Marinade
  • 1 tbsp Light Soya Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Sesame Oil
  • 1 tbsp Sugar
  • 1 tbsp Corn Flour
  • 1/2 tsp Pepper
Gong Bao Sauce
  • 2 tbsp Red Date Soya Sauce
Instructions
  1. Mix light soya sauce, oyster sauce, sesame oil and sugar to make the marinade.
  2. Coat the frog legs with the marinade and keep in the fridge for at least 1 hour.
  3. Stir fry the dried chili, sliced ginger, and onion until fragrant.
  4. Add in the marinated frog legs and add 2 tablespoons of Red Date Soya Sauce and continue to stir-fry for 1-2 minutes.
  5. Top off with some spring onions and cook over medium for 3 minutes until evenly cooked.
Recipe Notes

Frogolicious tips!

  • Frog meat tastes the best when cooked on the day of purchase!
  • Serve warm! Since frog meat has almost no fats, it becomes tougher to chew as the meat cools.

Get your Fresh Frog Legs here!

For easier marination, get the pre-packaged Gong Bao Sauce!

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.

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.