There's a stall in Singapore, Geylang, that sells Frog Legs Porridge which is very famous. I haven't try it but everyone who had, tells me it's the best.
It's not easy to prepare frog legs. To start with, one have to overcome the grossness of handling the skinless frog. That is if you are lucky to buy it dead with the skin already removed for you. I'm one of the lucky ones. I just have to bring them home and chop it into pieces. You can't overcooked the frog legs either as it will be too tough to even chew.
- Porridge cooked with Bone Broth
- 3 Frogs, skinned and chopped
- Shredded Ginger for frying and steaming
- 1/2 tablespoon Sesame Seed Oil for frying
- 1/2 tablespoon Chinese Cooking Wine
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Sesame Seed Oil
- 1 tablespoon Chinese Cooking Wine
- 1 tablespoon Light Soy Sauce
- 1/2 tablespoon Sesame Seed Oil
- 1/2 tablespoon Ginger Sauce
How to do it:
- Marinate the frog parts for half an hour.
- Heat a wok with sesame seed oil.
- Fry the ginger shreds till golden brown.
- Remove and set aside to be used later.
- Pour out oil (can be used to drizzle the porridge) but do not wash the wok.
- Saute the frog; half cooked is enough.
- Place the frog legs in a dish.
- Add seasonings and top with some ginger shreds.
- Steam on high heat for 5 mins.
- Before you steam the frog legs, return the other parts to the porridge for further cooking.
- Simmer the porridge for half an hour to hour.
- To eat, place frog legs on the the porridge.
- Drizzle with the steamed sauce and sesame seed oil from frying the ginger shreds.
- Top with fried ginger shreds and serve hot.
I did not season my porridge because I used the sauce from steamed frog legs as seasoning.