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!