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June 12, 2013

Home Delivery

Jurong Frog Farm (JFF) would like to thank all our friends and potential customers for the overwhelming responses to our locally produced and specially selected Dried Hashima. Currently, we offer free home delivery service with a minimum purchase of $70.

For example, when you purchase 4 packets of our specially selected Dried Hashima (priced at $18.50 nett each), you will be able to qualify for the free home delivery service. In addition, you can also purchase other products (listed in our catalogue page here) as long as it meets the minimum purchase of $70.

Here are a couple of quick facts about our Dried Hashima product:
– Dried at 60 degrees celsius to retain high level of collagen proteins
– Replenishing vital essence in the lungs, kidneys, and improving skin complexion
– Each pack serves at least 15 bowls (18.5g)
– No hassle in preparation and no fishy or chemical taste

You may purchase our Bottled and Dried Hashima at the stores below.

Fung Onn Medical Store
48 Tanglin Halt #01-335
Singapore 141048
Contact: 6476 7561

Tai Sin Chinese Medical Store
Boon Lay MRT Station #01-08
Singapore 649846
Contact: 6794 8846

Nam Huat Lee Medical Hall
Yew Tee Square, 624 Choa Chu Kang Street 62
Singapore 680624
Contact: 6764 1529

Nam Huat Lee Pte Ltd
BLK 168 Punggol Field #02-08
Singapore 820168
Contact: 6343 8377

Lastly, if you would like to keep in touch with our latest activities and promotions, you can ‘like’ our Facebook page and follow our updates in WordPress.

Your support is our greatest asset!

April 10, 2013

Learning Geography @ JFF

15 sec 2 students from Tanjong Katong Secondary School came to Jurong Frog Farm yesterday for a Geography lesson to learn about farming in Singapore. We had a fruitful session and we thank them for giving us their fullest attention despite a filling mid day snack of Yummy Deep fried frog, nuggets & Fries! Looking forward to seeing some of you again at JFF!

February 26, 2013

Winners of JFF Festive Hampers Lucky Draw 2013

Congratulations!!
We have 2 lucky winners for our JFF Festive Hashima Hamper Lucky Draw from a 2 months promotion period 17/12/12-15/2/13. The winners have just been notified by a phone call and SMS. A big thank you to the other hundreds of customers who participated in this event!

The winners are,
1. Madm See Toh Siew Fong (Sxxxxx861H)
2.Shaun (Sxxxx096C)

Dear JFF HASHIMA HAMPER winners, please collect your prize from 56 Lim Chu kang lane 6, on all weekends, 9am- 530pm between 2/2/13- 17/3/13. Please Bring your NRIC along for verification. Thank you!- JFF

February 7, 2013

Frog meat steamed with Hashima in Coconut Broth

As we slither into the Year of the Snake this Sunday, JFF will introduce this super combo recipe which includes fresh frog meat and Hashima. The clean & clear broth you get out of this recipe is surprisingly bursting with flavor!

This dish is not only fast and easy to cook, but it tastes so good! We would strongly recommend it even if u r an amateur in cooking. 🙂

We’ll take this chance to wish you all a very happy LUNAR NEW YEAR. May this year snakes along good health and happiness!!

INGREDIENTS :

2 young coconut, 3 frogs (each of 150g), some wolfberries, 50g lean pork, 2 dried shiitake mushrooms, 60g hashima (concentrated), some ginger, 200ml stock.

PREPARATION :
1. Rinse and cut the frog meat into pieces; Blanch in boiling water for 1 minute; Remove and drain.
2. Soak wolfberries and dried shiitake mushrooms in water till soft; Remove and drain. Dice.
4. Rinse lean pork; Blanch in boiling water for 10 seconds; Remove and immediately rinse in running water till cool; Drain; Dice.
5. Peel, rinse and slice ginger.
6. Make an opening on a coconut; Pour out the coconut juice; Rinse the coconut shells; Drain; Reserve the coconut juice for later use.
7. Arrange the frogs, lean pork and dried shiitake mushrooms in the coconut shells; Add the hashima and wolfberries; Pour in the coconut juice, top with chicken stock. Add ginger.
8. Arrange a steaming rack in a deep wok; Pour water into the wok. Arrange the coconut shell on the rack; Cover the wok with a lid; Steam over a high heat for 15 minutes; Steam over a low heat for 30 minutes. Ready to serve. Enjoy!

February 6, 2013

Winnie’s Testimonial

Winnie is an undergrad from Massey University. She has undergone a 2 weeks attachment with us in the last 2 weeks of January. Lets’ see what she has got to say of her experience here!

‘Having been attached to this farm for 2 weeks, I learnt a lot about the production of the frog farm. I was able to gain a lot and develop new skills throughout my time here. I did things that I did not imagine I would do! This includes taking primary school students for the fun tours and the herpetology workshops, even though I started off with having absolutely no experience in this field.

It has been a really cool and enriching experience for me in these 2 weeks, and I have thoroughly enjoyed my time here. It was especially fun together with the company of Bobby and Puppy! I am very grateful for Chelsea who has taught me so much and also for her patience and kindness, as well as her family and Deon for being so welcoming and friendly. Once again, I would like to thank Chelsea for giving me the opportunity to work here at Jurong Frog Farm.’

January 26, 2013

St Anthony’s Primary School

Thank you St Anthony’s Primary School for embarking on their P3 Learning Journey with us yet again this year! Most teachers have feedback that the most enjoyable part is still the Hands on the Frog station. Frog feeding session comes next. We’ll likely extend the duration of this tour to better cope with the needs of these energetic froglets! Thanks again for the continuous support!

December 31, 2012

Closing Note for 2012 & Welcome for 2013 with new operating hours!

Dear precious JFF customers,

As 2012 draws to a close, we would like to take this opportunity to summarise the activities of JFF and to extend our heartfelt gratitude to all of you for your continuous support.

We started the year working closely with Singapore Polytechnic on building a sustainable Frog breeding system with the help of an Innovation Voucher Scheme (Supported by Spring Singapore). This venture introduced us to a Senior researcher who introduced to us the concept of home tanning our frog skins. It was in May when we experimented the idea with a small class of Hyperactive Sec school students who went through two 3 hours sessions to eventually manufacture the skins into useful lifestyle products. We then successfully built this idea into a group of 3rd year business students’ Final Year Project which they did very well in their final presentation.

We have also introduced a JFF FAMILY TOUR package earlier this year, to much delight of many small families and couples.

On 6th July, we revamped our website with the help of Steven R from 2wombats. We have since been receiving very good feedback on the user friendliness of this improvement. Thank you very much for your patience.

In October, we celebrated JFF’s 31st anniversary with a very successful soft launch of our new product JFF Premium Hashima with American Ginseng. Thanks again to all our friends and customers who have supported with the sales, feedback and words of mouth recommendations of this product.

We are very appreciative to our media friends for giving us some very decent exposure in UWEEKLY magazine on 13th Feb 12 and a photo documentary in The New Paper on 5th Nov 12 and a Japanese publication, AsiaX on 5th Dec12. These exposures saw many more new visitors calling up to enquire about JFF products and services. Much gratitude again.

We are happy to share that we have received notice for a 3 years extension on our current land lease from 30/11/2013. We will be accepting this offer.

A vote of thanks to facebook for documenting these milestones for us. Join us if you haven’t done so.

Last but not least, in order to serve you better, we have revised our JFF Croaking hours in 2013!

Croaking Period:
Monday (Office Closed)
Tuesday – Friday, 9-6pm (Strictly reserved for Tour Bookings and pick up of purchases ONLY)
Saturday, Sunday and Public Holidays Except CNY first 3 days (Open to all general public, 9am -5.30pm)
For Enquiries, please call
Office: 6791 7229 (Tuesday – Sunday, 9 – 6pm)
Chelsea: 97639077 (Tuesday – Sunday, 9 – 6pm)
FAX ONLY: 67919714 (24 hours)

Thank you once again and we wish you a more than splendid 2013 ahead!

December 28, 2012

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!

December 21, 2012

JFF Christmas Recipes (Part 3 of 4)

Most people think of frog legs as a Chinese dish but did you know it is widely used in French cuisines and is largely popular in some parts of the US as well? This week’s Christmas recipe involves our signature produce, frog legs! The taste is often compared to that of chicken but truth is frog legs contain only one third the amount of fats compared to chicken breast but yet has a higher protein content. It is also good for detoxifying and cleansing your blood system in addition to strengthening your immunity. Today we present to you the recipe for Caramelized Frog Legs:

Caramelized Frog Legs (4 Servings)

3 tablespoons soy sauce

3 tablespoons honey

1 clove garlic, minced

1 pinch ground ginger

500g frog legs

3 tablespoons cornstarch

1 tablespoon canola oil

Salt and pepper to taste

1 tablespoon thinly sliced scallion

Directions:

Stir the soy sauce, honey, garlic, and ginger together. Toss frog legs in marinade to coat evenly and set aside to marinate for 1 hour.

Drain the frog legs and keep the marinade. Season the frog legs with salt and pepper and coat with cornstarch.

Heat the canola oil in a large skillet over medium-high heat. Cook the legs until golden brown and crispy (approximately 2 minutes). While the legs are cooking, bring the marinade to a simmer in a small saucepan, and simmer for 3 minutes.

Pour sauce over the frog legs and sprinkle with chopped scallion.

This simple yet delicious recipe is a sure fire way to satisfy those rumbling tummies at a Christmas party! And what better way than to get your fresh or frozen frog legs directly from us? We also have black pepper and red date soya sauce for those who are feeling a tad lazy to prepare them from scratch. Give us a call and we will deliver the frog legs to your doorstep FOC with purchases more than $70!

Last but not least, we at JFF would like to wish everyone a Merry Christmas and a Happy New Year! Enjoy!

**Recipe and picture taken from www.allrecipes.com and www.3degree.ecu.edu.au**

December 15, 2012

JFF Festive Hashima Hampers Available for SALE!

JFF Festive Hashima Hampers are up for grabs now!

JFF Festive Joy – $188
5 x Premium Hashima with American Ginseng
3 x Specially Selected Dried Hashima
1 x Teddy Bear with Christmas Hat

JFF Hashima Special – $148
4 x Premium Hashima with American Ginseng
2 x Specially Selected Dried Hashima
1 x Teddy Bear with Christmas Hat

PROMOTIONS!!

Every $50 spent in a single receipt at the frog farm from 17/12/12-15/2/13 will entitle you to a chance to win our JFF Hashima Special Hamper retailing at $148. 2 lucky winners will be chosen in a lucky draw on 18/2/13. Winners will have from 18th to 28th Feb 2013 to collect their hampers.