Frog meat is one of the foods that contains a lot of protein, even higher than beef or chicken. Not only that, it is also a rich source of iron and zinc, making it a popular food for many people. Dishes made from frog meat such as spicy frog stir-fry, lemongrass chili frog… are not only fragrant and appealing but also extremely easy to make.
1. Spicy Lemongrass Chili Frog
Ingredients:
– Frog legs: 500g
– Chilies: 2
– Lemongrass: 2 stalks
– Minced ginger: 1 teaspoon
– Minced garlic: 2 teaspoons
– Common spices: bouillon powder, fish sauce, cooking oil
Instructions:
Step 1: Prepare the frog meat
– After purchasing, rinse the frog meat with diluted salt water or alcohol along with a few slices of ginger to remove the characteristic fishy smell and sliminess of frog meat. Then rinse again with clean water 2-3 times and let it dry.
– Next, marinate the frog meat so that it can absorb the spices evenly and become more flavorful. Specifically, marinate the frog meat with the following ingredients: 1 tablespoon salt, 1 tablespoon MSG, 1 tablespoon fish sauce, 1/2 tablespoon pepper, 1 tablespoon sugar, minced scallions, minced garlic, minced chili. Mix well and leave it for about 30 minutes.
Step 2: Caramelize the sugar
Heat a pan and add 1 tablespoon of cooking oil and 2 tablespoons of sugar to caramelize. Wait until the sugar melts and turns into a golden color, then turn off the heat.
Step 3: Stir-fry the frog meat
– Next, heat a pan with a little cooking oil, turn off the heat when the oil is hot and add crushed lemongrass, minced lemongrass, ginger, and garlic. Stir-fry quickly. When the ingredients turn golden and fragrant, turn on the heat and keep it low.
– Then, add the frog meat and stir-fry on high heat until the meat is firm. When the frog meat is firm and golden, add 1 teaspoon of bouillon powder, 1 tablespoon of fish sauce, and 2 tablespoons of water. Stir-fry for about 15 minutes, then add minced chili and stir-fry for another 5 minutes before turning off the heat. Now, the spicy lemongrass chili frog is ready.
The lemongrass chili frog with its golden and crispy frog meat is incredibly delicious. It’s perfect to enjoy a hot bowl of rice with this fragrant and spicy frog meat dish on rainy days.
Ingredients:
– Frog meat: 500g
– Betel leaves: 100g
– Purple onions: 4 bulbs
– Turmeric powder: 1 teaspoon
– Fish sauce: 1 tablespoon
– Cooking oil: 2 tablespoons
– Salt/ground pepper to taste
Instructions:
Step 1: Prepare the ingredients
– First, for the frog meat, rub it with salt for about 3-5 minutes, then rinse it a few times with clean water and let it dry. Cut the meat into bite-sized pieces.
– For the betel leaves, discard any withered leaves and rinse them 1-2 times with water to clean them. Cut them into thin strips.
– Finally, peel and finely chop the purple onions.
Step 2: Marinate the frog meat
– Place the frog meat in a bowl and add 1 tablespoon of minced ginger, 1/2 tablespoon of minced garlic, 1/2 tablespoon of minced purple onions, 1 tablespoon of turmeric powder, 1 tablespoon of fish sauce, 1 teaspoon of bouillon powder, and 1 teaspoon of MSG. Mix well and let the meat marinate for about 30 minutes.
Step 3: Fry the frog meat
– To fry the frog meat, first preheat an air fryer at 180°C for about 10 minutes. Then, place a sheet of silver foil in the air fryer, add the marinated frog meat, close the lid, and fry at 200°C for about 10 minutes.
– Next, use chopsticks to turn the frog meat over and continue frying at 200°C for another 5 minutes. Finally, when the frog meat is evenly cooked and golden on both sides, turn off the air fryer and transfer the meat to a plate.
– To avoid burning the frog meat and ensure even browning, fry with low heat and turn the meat regularly. If you don’t have an air fryer, you can use a non-stick pan to fry the frog meat.
Step 4: Stir-fry the frog meat with betel leaves
– After frying the frog meat, heat a pan with 2 tablespoons of cooking oil over medium heat. Add the remaining minced ginger, minced garlic, and minced purple onions and sauté until fragrant. Then, add the fried frog meat and stir-fry for about 2 minutes until the meat firms up. Add 1.5 teaspoons of oyster sauce and 1 teaspoon of chili sauce, then continue stirring.
– Add the pickled betel leaves and about 100ml of water and stir-fry for 5-7 minutes until the frog meat absorbs the flavors. Finally, add 1 small chopped chili, stir in the chopped betel leaves, and adjust the seasoning to taste. Then turn off the heat and serve.
The aroma of frog meat blends with the fragrance of betel leaves. The frog meat is tender with a slight crunchiness, accompanied by the spicy taste of chili and the sourness of pickled betel leaves. It’s absolutely wonderful.
3. Stir-fried Frog with Bamboo Shoots
Ingredients:
– Frog meat: 400g
– Pickled bamboo shoots: 300g
– Scallions: 2 stalks
– Chinese celery: a small amount
– Bird’s eye chili: 1
– Minced ginger: 4 tablespoons
– Minced purple onion: 1 tablespoon
– Oyster sauce: 1.5 teaspoons
– Chili sauce: 1 teaspoon
– Turmeric powder: 1 tablespoon
– Fish sauce: 1 tablespoon
– Common spices
– Cooking oil: 1 tablespoon
Instructions:
Step 1: Prepare the frog meat
To remove the fishy smell, bacteria, and blood stains from the frog meat, rub 2 tablespoons of minced ginger and 2 tablespoons of salt on the meat. Then rinse it a few times with clean water, drain, and cut it into bite-sized pieces.
Step 2: Prepare the other ingredients
Wash the scallions and Chinese celery, then chop them finely. Cut the bird’s eye chili into small pieces. To ensure food safety, cut the pickled bamboo shoots into small pieces and blanch them in boiling water.
Step 3: Marinate the frog meat
Put the frog meat in a bowl and add 1 tablespoon of minced ginger, 1/2 tablespoon of minced garlic, 1/2 tablespoon of minced purple onion, 1 tablespoon of turmeric powder, 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, 1 teaspoon of bouillon powder, and 1 teaspoon of MSG. Mix well to marinate the frog meat for about 30 minutes.
Step 4: Stir-fry the frog meat with bamboo shoots
Heat a pan with 1 tablespoon of cooking oil, then add 1 tablespoon of minced ginger, 1/2 tablespoon of minced garlic, and 1/2 tablespoon of minced purple onion and sauté until fragrant. Add the frog meat and stir-fry for about 2 minutes until the meat firms up. Add 1.5 teaspoons of oyster sauce, 1 teaspoon of chili sauce, and stir-fry.
Add the pickled bamboo shoots and about 100ml of water, stir-fry for 5-7 minutes until the frog meat absorbs the flavors. Then, add 1 chopped bird’s eye chili, finely chopped scallions and Chinese celery, and stir-fry evenly. Taste and adjust the seasoning, then turn off the heat.
The aroma of frog meat blends with the sour taste of bamboo shoots, accompanied by the freshness of scallions and Chinese celery. It’s absolutely fantastic.
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