Frog is a rustic ingredient but very nutritious and can be prepared into many delicious dishes. TasteVN suggests you 2 recipes for making stir-fried frog with Vietnamese balm leaves and perilla leaves that are tasty and nutritious right at home. Let’s get cooking and make this delicious stir-fry right away!
1. Stir-fried Frog with Perilla Leaves
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Preparation Time
40 minutes
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Difficulty Level
Easy
Ingredients for Stir-fried Frog with Perilla Leaves Serves 4 people
Frog meat 600 gr Salt 1/4 tablespoon White wine 1/4 tablespoon Minced shallots 1/2 tablespoon Minced ginger 1/2 tablespoon Minced garlic 1/2 tablespoon Fish sauce 1 tablespoon Seasoning powder 1/2 tablespoon MSG 1/4 tablespoon Ground pepper 1/4 tablespoon Turmeric powder 1/4 tablespoon Annatto oil 1/3 tablespoon
Ingredient Image:
How to cook Stir-fried Frog with Perilla Leaves
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Preparation of Frog
After purchasing the frog, cut off the head and limbs, blanch briefly in boiling water, then peel the skin and remove all the internal organs.
Massage the frog with 1/4 tablespoon of salt, 1/4 tablespoon of rice wine, and rinse again with cold water.
Then, place the frog in a colander to drain, and proceed to cut it into bite-sized pieces.
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Marinating Frog
Marinate the frog meat with 1/2 tablespoon of minced shallots, 1/2 tablespoon of minced ginger, 1/2 tablespoon of minced garlic, 1 tablespoon of fish sauce, 1/2 tablespoon of seasoning powder, 1/4 tablespoon of monosodium glutamate, 1/4 tablespoon of ground pepper, 1/4 tablespoon of turmeric powder, and 1/3 tablespoon of annatto oil. Mix well and marinate for about 30 minutes for the frog meat to absorb the flavors.
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Stir-fried frog with Vietnamese perilla
Place a pan on the stove, add cooking oil and wait for it to heat up, then add chopped purple onion and ginger to sauté until fragrant.
Next, add the marinated frog to stir-fry until the meat is firm. As soon as the frog meat is firm, add 1/2 bowl of water to the pan, and continue to stir-fry on low heat to ensure the frog meat is evenly cooked and absorbs the seasoning.
Then, add 1/3 tablespoon of sugar to the pan, stir continuously until the stir-fry sauce thickens, then add the chopped Vietnamese perilla, chopped green onion, and sliced chili to the pan. Stir-fry for another 1 – 2 minutes until all ingredients are fully cooked, then turn off the heat and plate the frog.
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Final product
The stir-fried frog with perilla leaves, when completed, has an appealing golden color. The frog meat is chewy, sweet, and firm, infused with the aroma of perilla and ginger, making it very attractive. Try your hand at making this dish to add warmth to your family meal!
2. Stir-fried frog with wild betel leaves
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Preparation
40 minutes
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Difficulty
Easy
Ingredients for Stir-fried Frog with Pepper Leaves Serves 4
Frog 800 gr Pepper leaves 50 gr Chili 1 piece Green onion 20 gr Garlic 10 gr Shallot 10 gr Cooking oil 2 tablespoons Chili sauce 1 tablespoon Oyster sauce 1 tablespoon Annatto oil 1 tablespoon Pepper 1/3 teaspoon
Ingredient Images:
How to Prepare Stir-fried Frog with Pepper Leaves
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Prepare the Ingredients
Wash the pepper leaves thoroughly, then chop them finely.
Peel the garlic and onion, then mince them.
Slice the chili in half, then cut it into small pieces about 1cm thick.
For the frog, cut off the head, skin it, remove all the internal organs, and wash it clean with vinegar or alcohol mixed with a little crushed ginger, then rinse with cold water.
After that, let the frog drain in a colander, then proceed to chop it into bite-sized pieces.
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Fried Frog
Put a pan on the stove, add cooking oil and wait for the oil to heat up, then add the frog meat and fry in deep oil over medium heat until the frog meat is firm and evenly golden, then take it out and let it drain.
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Stir-fried Frog with Pepper Leaf
Put another pan on the stove, sauté minced garlic, minced onion, chili, and chopped green onion.
Once the ingredients are fragrant, add the pepper leaf and stir briefly.
Next, add the fried frog to the pan, season with: 2 tablespoons of cooking oil, 1 tablespoon of chili sauce, 1 tablespoon of oyster sauce, 1 tablespoon of annatto oil, and 1/3 teaspoon of pepper.
Stir well and continue to sauté for about 2 minutes for the ingredients to absorb the seasoning, then turn off the heat and serve on a plate.
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Final Product
In just a few simple steps, you will have a delicious and attractive plate of stir-fried frog with betel leaves. The frog meat is evenly cooked, tender and sweet, infused with spices, and fragrant with the smell of betel leaves. This dish served hot with white rice will be absolutely wonderful!
How to Choose and Prepare Fresh, Clean Frogs
How to choose good frogs:
- When buying frogs, you should choose wild frogs rather than farmed ones, because although farmed frogs are fat, their meat is watery, soft, and often very bland.
- Some characteristics to help you select a good frog for cooking include: a slender head, bright eyes, muscular limbs, yellow or black mottled skin, and a white or slightly yellowish belly,…
- You should choose fat frogs, larger in size with yellow skin.
Frog cleaning tips:
- First, you need to remove parts such as the head, hands, and feet of the frog.
- Then, briefly blanch the frog in boiling water and use a knife to scrape the frog’s skin clean to remove any worms.
- Next, you should remove the frog’s spinal cord. This part contains anesthetics that are not good for health.
- Remove the internal organs and blood vessels in the frog’s muscles, as these organs often contain many worms or parasites.
- Once you have removed the parts, wash the frog meat with water mixed with vinegar or alcohol and crushed ginger. While washing, remember to rub it with your hands to make the frog meat cleaner, then rinse with cold water.
- You can also buy pre-cleaned frogs at the supermarket to save time!
See more
You have just seen 2 ways to make frog stir-fried with pepper leaf and perilla leaf that are very delicious and nutritious. Wishing you success!
*Refer to the recipe and images from: 2 YouTube channels Freshbox.vn and Feedy VN
