Did you know that Jurong Frog Farm is the only local producer of Hashima 雪蛤; and that this ingredient has been proven to contain anti-aging properties?
In commemoration of our nation’s 52nd Birthday, JFF is offering 10 bottles of Premium Hashima with American Ginseng at only $52! (u.p. $72). This special offer applies to the entire month of August!!
*Packaging of the 10 bottles comes in a green recycle bag.
Does it sound like a dream marathon to run from one farm after another in Singapore??
Dream no more as the first “Farm Race” powered by The Performance Series #5 is happening right here at the Kranji Countryside next Sunday, 18th Dec 2016!
Participants can anticipate lush forestry and farmlands as a beautiful backdrop and perhaps some resident dogs of the countryside to run alongside. For the participants, some sweet deals await you!
JFF partners the run organisers to bring you a good promotion on our newest anti mozzie, beauty product- Collagreen Mosquito Repelling Moisturising Lotion Fortified with Bioactive Collagen. This is a product that PROTECTS, HYDRATES and MOISTURISE at the same time and keeps out mosquito bites and stings! Best part of the story, don’t worry about the sweat washing out the essence of this lotion. Our bioactive collagen has strong binding properties to your skin giving you that UV protection and skin hydration, without clogging your pores, while you sweat and do what you got to do!
Per 100ml bottle: $18 or 2 bottles for $30
Not only that, fancy a nice cold dessert after the race – Health and beauty benefits aside? We will be selling our popular Traditional Royal Hashima Dessert exclusively for all participants at only $5/bowl at the end point!
The icing on the cake – Hop on the free shuttle for the farm visits after race! We’ll be looking forward to seeing you at the Kranji Countryside in another week or so!
If you are wondering where our froglets staff have hopped to, they are over at 240 Nyee Phoe Garden S(718898) where KCFM is!
Just look at the throng yesterday! Our popular deep fried frog meat was sold out at 430pm. Do come early today as we’ll start sales of frogs and crocodile tails on sticks, fresh produce and hashima products from 2-6pm!
It’s also our first R&D effort of collaboration with Soi55, a team of young pretty capable ladies and 100 bottles of delicious and nourishing Thai Milk Tea were sold out before the clock ticked 6pm.
If you are one of those who love a good photo taking opportunity, look out for the beautifully decorated Photo Booth at the entrance of the marketplace1!
Look out for our booth at Marketplace 2 (next to Bollywood Veggies) later today!
12 more hours to the opening of World Food Fair 2013 happening at Singapore Expo 2013 where JFF is participating for the first time in Hall 4, Booth H12!
We are very excited to meet the people of the east!! Come dressed in green (or not) to enjoy a sample cup of chilled refreshing Royal Hashima Dessert* on us from tomorrow, Thursday to Sunday from 11-10pm!
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!
1 TB black pepper sauce
5 TB water
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!
- Chop fresh whole frog into smaller pieces.
- Add a generous dollop of minced garlic and ginger on the meat
- Steam for about 10 mins.
- Add coriander, chili slices and warmed frog essence or chicken essence last.
- Serve warm!
Many people grouse over the cooking methods of frog meat. The enlightened ones would have already found out that frog meat when cook fresh does not even need to go with any condiments. The simplest method of cooking YET possibly the best way of savoring fresh frog meat, would be by steaming.. Or when steamed over more then 3-4 hours, the culinary people termed it as double-boiling.
About 10 days after I was back from India, I developed a bad rash all over my right leg. That patchy redness, saddled with itchiness started spreading across to my left and it wasn’t long before the skin on my arms started to feel rawness and of course that uncontrollable itch. My mum suggested very convincingly that it must have been the trip to India. The over dosage on Curry and rice. Lol..
The typical me who doesn’t believe in popping pills actually went to the doctor on the 2nd day of the breakout! The doctor diagnosed it as Eczema. What a dramatic irony! As a tour guide for our food trail and also as a salesgirl at the Frog Shop, time and again I would educate my customers on how frog meat is excellent for its detoxifying qualities and especially suitable for people with ECZEMA and who are recovering from illnesses. I was in absolute disbelief. How could I have triggered off eczema when obviously I have eaten much more frogs then anyone would ever have!
It goes without saying that my mum double boiled frog meat with bitter gourd on the night when the red patches and itchiness started. And I had that concoction over 3 days. By the end of the third day, the marks of the patchiness were gone! Life was back to normal.
C2 and I decided that we will start selling “Frog Meat Steamed in Bullfrog Essence with Ginseng and Cordyceps” at the farm after a group of men who had tried this dish were so full of praises for it. Looks like they will be back and we better be prepared for them!
4th day of snow jelly trial and no pimples in sight despite my lousy eating habits these days! Great news!
Yesterday KY watsapped me as she was confused by my previous postings about the handling of the snow jelly. Would like to clarify here that the dried snow jelly itself is already cooked by heating and naturally preserved by drying. To use the snow jelly as a ready to use ingredient, you will have to soak the dried sj in water first overnight, boil it to sterilize this ingredient for at least 15 mins. You may break up the pieces into smaller morsels with a fork. Take note that sj is fully expanded when it is translucent and if your sj looks opaque, u r not using it to the full capacity!
KY n I also kinda concluded that the recipe on Day 2 probably works better with warm milk. She even offered another recipe with Almond paste which I’ll def experiment soon. as today is my off day I am quite reluctant to cook. So I’m offering this recipe which the product we are also selling at the farm. The inspiration of this recipe came after a visit to a friends Chinese restaurant which serves up jelly in champagne flutes! adding some collagen to it should be complimentary to both the taste n nutritional value!
1. Boil chrysanthemum flowers for 10 mins to 2.5L of water.
2. Sieve out the flowers n residues.
3. Add in Soaked Snow Jelly, wolf berries, red dates n ginseng to the boiling chrysanthemum tea. Put to boil for another 25 minutes
5. Lastly, add in 1 packet of Konnyaku jelly powder (some of these packaging comes with sugar in it! if not use the amount of sugar as recommended on the pakaging)
6. Off the fire when the mixture starts to boil. Continue stirring until the powder is completely dissolved in the mixture.
7. Pour it into the moulds when the concoction is less hot. The boiled Chrysanthemum flowers may be added into the moulds as edible garnish.
8. Serve chilled!
You can see how much ‘love’ goes into the making of this product. It is absolutely delicious!! However for some of you non-cooks out there, I would recommend visiting us at the farm n buying this cooked product from the Royal Frog Shop to get an instant fix!