[singapore Food Card] Kung Pao Frog｜frog Porridge

Name: [singapore Food Card] Kung Pao Frog｜frog Porridge
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Frog Leg; 2 tablets ginger; 6 cloves garlic; 2 pieces shallot; 8-10 Dried chili; 2 tsp salt; 2 tsp Soy sauce; 1 tsp pepper; 1.5 tsp Cooking Wine; 3 tsp Oyster sauce; 1.5 tsp Sugar

by Small stuffy kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Frog porridge is a check-in for Singapore cuisine. Open till late at night, it is one of the few late-night delicacies.
Frog and porridge are separate. Stir frog and sauce into the white porridge. Most diners choose Kung Pao or Ginger Scallion. This is not only a favorite of tourists, but also a favorite of locals.

[singapore Food Card] Kung Pao Frog｜frog Porridge

1. The frogs are cleaned and marinated. If you buy frozen frogs, it is better to buy fresh ones.
Add in, 2 spoons of light soy sauce, 3 spoons of dark soy sauce, 3 spoons of oyster sauce, 2 spoons of Huadiao wine, 1.5 spoons of sugar, ginger slices, and a little white pepper. Mix well and marinate for at least one hour before it will taste delicious.

[singapore Food Card] Kung Pao Frog｜frog Porridge recipe

2. Dried chili soaked in water, the dried chili I bought is not spicy, and the flavor is stronger than the spicy one. If you are afraid of spicy or buy the more spicy dried chili, you can reduce the weight.
One part of the green onion is cut into sections, and the other part is chopped into green onions,
Cut garlic in half and smash

3. Prepare the ingredients so that you won’t be upset before the pot 😂 The experience of the people who came here

4. Pour in the right amount of oil from the pan, sauté the dried chilies and garlic cloves, and a few scallions

5. Pour in the marinated frog and pour in the sauce

6. Stir-fry the frog for 2-3 minutes and pour in 300ml of water/dashi. No frog is enough. You don't need too much water, the frog will grow old if you cook it for a long time. If you think the sauce is too thin, you can add some water starch, reduce the juice and turn off the heat.

7. Add chopped green onion and enjoy it with rice or porridge.

Tips:
Singapore’s signature night snack chicken porridge is used to mix Kung Pao sauce and porridge together, so you add more water. If you don’t want to cook so much sauce, you can reduce some light soy sauce and the added water.

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