If you have the chance to visit An Giang, visitors definitely cannot miss the specialty grilled dishes in Tri Tôn district, which is the grilled stuffed frog. Today, let’s cook with TasteVN to learn 2 recipes for making grilled frog from Tri Tôn and Cambodian grilled frog Cambodia, fragrant and tender, right at home!
1. Grilled Frog from Tri Tôn
Preparation
20 minutes
Cooking
25 minutes
Difficulty
Easy
Ingredients for Grilled Frog from Tri Tôn For 2 people
Frog 4 pieces Shallots 2 bulbs (red onion) Garlic 4 cloves Chili 2 fruits Lemongrass 1 stalk Turmeric 1/2 bulb Basil leaves a little Lime leaves a little (cut into strips) Coconut milk 4 tablespoons Satay 3 tablespoons Salt a little
Image of ingredients
How to Prepare Grilled Frog Tri Ton Style
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Prepare the Ingredients
After purchasing the frog, remove the skin and internal organs, then soak it in diluted salt water for about 5 – 10 minutes, then rinse it and let it drain. Next, use a knife to chop off the frog’s legs, then mince them and place them in a bowl.
Note: When preparing the frog, do not open the belly to remove the internal organs, as we will stuff meat into the frog’s belly later!Peel the shallots, slice them thinly, peel the garlic, and also peel and wash the galangal and turmeric, then slice them thinly. Cut off the root and peel 2 – 3 layers of the outer skin of the lemongrass, then chop it finely. Remove the stem from the chili and put it in a bowl.
Finally, put all the ingredients: shallots, garlic, chili, galangal, turmeric, lemongrass, and 1/3 tablespoon of salt into a mortar and pound until finely ground.
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Prepare the frog grilling spice mixture
With the crushed spice mixture, we will set aside 1 tablespoon to marinate with the minced frog meat.
With the remaining spices, we will add 3 tablespoons of sa tế and 4 tablespoons of coconut milk, then mix well to obtain the frog grilling spice mixture.
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Marinate the frog meat
Add to the minced frog meat 1 tablespoon of crushed spices, a little sliced lime leaves, and 3 – 4 leaves of basil. Mix well so that the frog meat absorbs the spices evenly.
Finally, stuff the spiced minced frog mixture into the frog’s belly. Do this step until all 4 frogs are completed.
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Grilled Frog Tri Ton
Prepare a box and a grill, place the marinated frogs on the grill and roast them over moderate charcoal heat. While grilling, brush the prepared seasoning evenly over the frogs. Turn them regularly for about 15 – 20 minutes until they are evenly cooked on both sides.
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Final Product
The grilled frog Tri Ton has a beautiful golden color, aromatic seasoning, and the frog meat is evenly cooked, tender, and juicy inside.
Remember to head to the kitchen and show off your skills by making this dish to enjoy with friends over the weekend!
2. Cambodian Grilled Frog
Preparation
25 minutes
Cooking
35 minutes
Difficulty
Easy
Ingredients for Cambodian Grilled Frog Serves 5 people
Frog 1 kg Pork belly 500 gr Shallots 4 bulbs Garlic 4 cloves Lemongrass 4 stalks Galangal 1/2 bulb Kaffir lime leaves 3 leaves (sliced) Chili powder 1 tablespoon Turmeric powder 2 tablespoons Five-spice powder 2 tablespoons Annatto oil 1 tablespoon Cooking oil a little Common spices a little (salt/ seasoning/ ground pepper)
How to choose delicious, quality pork belly
- First, to choose fresh pork belly, you should observe the color of the meat. The fat should be opaque white, and the lean meat should be light pink, with a dry surface.
- Good pork belly should have a balanced amount of fat and lean meat that are connected, not separated. When pressed lightly, the meat should be elastic and firm.
- You should not choose pieces of meat that are pale in color or have an unusual odor, as these are signs that the meat has been stored for too long and has spoiled.
How to Prepare Cambodian Grilled Frog
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Preparing the Ingredients
After purchasing the frog, remove the skin and internal organs, keeping only the frog’s liver. Next, soak the frog and the frog’s liver in diluted salt water for 5 – 10 minutes, then rinse thoroughly and let drain.
Soak the pork belly in diluted salt water for about 5 minutes, then take it out and rinse. Use a knife to remove the skin from the pork belly, then cut the meat into small pieces and mince it together with the frog’s liver and the part below the frog’s thighs.
Put the wood ear mushrooms into a bowl, pour in enough water to cover and soak for about 10 – 15 minutes until the mushrooms are soft, then cut off the stems, rinse, and chop finely.
Cut off the roots of the lemongrass, rinse it, then slice it thinly. Peel and finely chop the shallots and garlic after cutting off their roots. Similarly, scrape the skin off the galangal, rinse it, and chop it finely.
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Marinate the pork mixture
Gradually add to a bowl or a large bowl the minced pork belly, half of the sliced lemongrass, shallots, garlic, galangal, lime leaves, and prepared wood ear mushrooms.
Season the minced meat mixture with 1 tablespoon of seasoning powder, 1 tablespoon of annatto oil, 1 tablespoon of turmeric powder, 1 tablespoon of five-spice powder, 1 tablespoon of chili powder, and 2 teaspoons of ground pepper.
Mix thoroughly until the ingredients are well combined and evenly soaked with the spices.
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Marinating frog meat
After the frog meat has been processed, we will marinate it with 1 tablespoon of seasoning, 1 tablespoon of turmeric powder, 1 tablespoon of five-spice powder, and the remaining 1/2 part of sliced lemongrass.
Using chopsticks, mix well for about 5 minutes and then marinate for about 20 – 30 minutes so that the frog meat absorbs the spices evenly.
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Grilling frog
After the frog meat has marinated for the appropriate time, we will stuff the mixed filling into the frog’s belly. To prevent the filling from spilling out while grilling, we will only stuff the frog’s back belly, not overfill it!
Prepare the charcoal fire and grill rack, then place the stuffed frog on the grill, grilling each side for about 5 minutes and turning it once until the frog meat is golden brown on both sides.
While grilling, when turning the frog, we will brush the marinade that was left in the bowl onto the frog meat so that it does not dry out and is more flavorful.
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Finished product
Arrange the Cambodian grilled frog on a plate, you can prepare some fresh vegetables and chili salt with lime to enjoy it better!
The grilled frog has a beautiful golden color, the meat is tender and juicy, and extremely flavorful. I guarantee everyone who eats it will love it.
How to choose fresh and delicious frogs
- To choose fresh and delicious frogs, it is best to buy live frogs and then process them.
- For live frogs, you should choose those that are larger, with bright eyes, skin that is yellow mixed with black, and the belly skin that is white.
- For pre-processed frogs, you should prioritize buying from reputable stores or supermarkets to ensure quality. Pre-processed frogs should have light pinkish meat, and when you press it gently, it should feel elastic.
- You should not choose frog meat that has a pale color, is soft, or has an unusual odor, as this is a sign that the frogs have been kept for too long or are spoiled.
Effective tips for cleaning and removing the fishy smell of frogs
- Step 1: First, cut off the head and peel the skin of the frog, then gently remove all the internal organs from the frog.
- Step 2: Soak the frog in diluted salt water for about 5 – 10 minutes, then rinse it clean and place it in a colander to drain. You can also substitute diluted salt water with white wine for soaking the frog!
Information about Tri Ton grilled frog and Cambodian grilled frog
Tri Ton grilled frog
Tri Ton grilled frog is a specialty of Tri Ton district in An Giang province. The dish originated from Cambodia and was later brought to Vietnam and adapted to suit the Vietnamese palate.
With this dish, the frog after being purchased will be cleaned and marinated with spices, the lower leg part of the frog will be minced together with some pork (or other types of meat) and then mixed with the marinade and stuffed into the frog’s belly before being grilled over charcoal.
When grilling, the frog will be brushed with a special sauce to create a delicious, rich flavor with a very appealing golden color.
Cambodian grilled frog
This is the original version of Tri Ton grilled frog, deeply reflecting the culinary identity of the Khmer people in Cambodia. After cleaning the frog meat, the edible internal parts such as frog liver will be minced together with pork belly and the lower leg parts of the frog. Then mix the mixture with lemongrass, chili, and turmeric.
Finally, stuff the mixed mixture into the frog’s belly (similar to the way to prepare grilled frog in Tri Tôn) and take it to grill over charcoal. Cambodian grilled frog has the characteristic golden color of turmeric, an aromatic fragrance, and is tender and juicy.
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Above are 2 ways to make Tri Tôn grilled frog and Cambodian grilled frog that are soft, juicy, and delicious that TasteVN wants to share with you. Remember to try making it in the kitchen right away. Wish you success!
