24 September, 2011

Frog leg porridge

I know to many people, the thought of eating frogs is EWWW!!!  But trust me, when it is done well, it is a true delicacy.

As a child, my mum used to make frog leg porridge for us to eat.  It was supposed to be good for "cleansing the blood" or something like that.  Basically good for little children.  I remember it to be stringy and chicken-like.  Not fantastic but I still enjoyed it.

Then we grew up and got to try the hawker style frog legs which were yummy.  Sichuan style frog legs, deep fried frog legs, frog legs with spring onions....  Slurp!  The texture of the meat was never stringy nor dry. It was clean tasting, springy and never got stuck between the teeth.
So what's the secret?  The duration of cooking!  Like all other meat, over cooking renders frog meat tough.  So I get the fish monger to chop the meat up into chunks that would cook quickly and blanch them in boiling soup.

Fresh frog legs can be obtained from select markets in Singapore where the fish monger butchers and skins the live frogs for you on the spot.  I get mine from Chinatown.

Do you have any exotic dishes to share?

Frog Leg Porridge
Serves 4
500ml of Chicken stock (I make mine from scratch)
4 freshly slaughtered frogs chopped into chunks
4 handful of vegetables
2 cups of rice
1 can of button mushrooms


  1. Cook the rice as you would ordinarily.
  2. Bring the chicken stock to a rolling boil.
  3. Blanch the frog legs in the stock until just turned white.
  4. Add the vegetables and let simmer until the vegetables just wilt.
  5. Strain the button mushrooms and put into the soup.
  6. Salt and pepper to taste.
  7. Pour soup over the rice and serve.

1 comment:

  1. nice

    pls chek dis u love it