On cold rainy days, sitting together with family to enjoy a delicious hot pot is the top choice, right? Today, TasteVN will introduce you to 3 ways to cook spicy frog hot pot, sweet and sour, and satay that are extremely appealing. Let’s get cooking right now and make these hot pot dishes!
1. Spicy Frog Hot Pot
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Preparation
10 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Spicy Frog Hot Pot For 4 servings
Frogs 1 kg Pork bones 200 gr Fresh bamboo shoots 300 gr Tofu 200 gr Carrot 1 piece Tomato 2 pieces Onion 1 piece Sweet potato 1 piece Lemon 1 piece Galangal 1 piece Lemongrass 3 stalks Garlic 3 cloves Chili 1 piece Betel leaves A little Cooking oil 4 tablespoons Common spices A little (seasoning/ salt/ pepper/ sugar)
How to choose fresh and tasty bamboo shoots
- Choose bamboo shoots that are fresh and young, with a creamy white color, and no yellow leaves. The exterior should be rough, with evenly sized segments, and the shoots should not be bent.
- Opt for bamboo shoots with thin, crispy skin, and a surface with many veins. Fresh bamboo shoots have a distinctive smell, are not rotten, and should not be slimy.
Required tools:
Electric hot pot, pan, knife, fork, spoon,…
How to prepare Spicy Frog Hot Pot
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Prepare and fry the frogs
Buy cleaned frogs, rub with salt and rinse well, then cut the frog meat into small bite-sized pieces.
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Prepare other ingredients
Rinse the bone marrow with water and blanch in boiling water for about 5 minutes to remove impurities that can make the broth cloudy when cooked.
Fresh bamboo shoots should be rinsed, blanched in boiling water for 2 – 3 minutes, then removed and cut into strips. Wash the Vietnamese balm leaves and chop them. Mince garlic and chili.
Wash the tomatoes, peel the onion, and cut into wedges. Cut the tofu into pieces about the thickness of a finger.
Peel the galangal, rinse the lemongrass, and crush it. Peel the sweet potato and carrot, then cut into bite-sized pieces. Squeeze the lemon for its juice.
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Stir-fry frog with bamboo shoots
Heat 2 tablespoons of cooking oil in a pan, then add bamboo shoots and stir-fry for about 2 minutes over medium heat. When the bamboo shoots are slightly cooked, add the frog meat, wild betel leaves, and chili, and stir-fry together until the bamboo shoots are fully cooked and the frog meat is firm.
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Cook the hot pot broth
First, you simmer pork bones with about 3 liters of filtered water to make the hot pot broth.
Next, add 2 tablespoons of cooking oil to a new pot, then add garlic and lemongrass and sauté until fragrant. After that, gradually add smashed galangal, tomatoes, and onion cut into wedges, and stir-fry for 3 minutes until the ingredients are slightly soft.
Then, add wild betel leaves, chili, sweet potato, carrot, and the broth from the pork bones to the pot and boil over medium heat. When the broth boils, season with salt, seasoning powder, pepper to taste.
At this point, you can add some lime juice and a little chili paste if you like it spicy.
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Completion
Once seasoned to taste, add the frog and stir-fried bamboo shoots to the hot pot, and boil it vigorously to enjoy.
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Final Product
The fragrant, hot frog bamboo hot pot is ready to serve!
The hot pot has a slightly sour and mildly spicy flavor with tender frog meat that absorbs the taste, and crispy fresh bamboo shoots that are very appetizing. This hot pot can be enjoyed with various fresh vegetables like banana flower, water spinach, and sweet cabbage, as well as with vermicelli or noodles, all of which are very delicious!
2. Sweet and Sour Frog Hot Pot
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Preparation
10 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Sweet and Sour Frog Hot Pot Serves 4 people
Frog 1 kg Pineapple 1 piece Tomato 3 pieces Carrot 1 piece Lemongrass 2 stalks Calamondin/ Kumquat 5 pieces Coconut water 2 liters Straw mushrooms 100 gr Vietnamese coriander A little Cooking oil 2 tablespoons Common spices A little (sugar/ salt/ seasoning powder)
How to choose fresh ingredients
How to choose fresh pineapple
- Choose ripe pineapples with bright yellow color, sometimes mixed with green. Do not select dark yellow pineapples that have turned brown, as these may be spoiled, old, and not tasty.
- It is best to buy pineapples that are round and have large eyes, as these are naturally ripe and have more flesh.
- A perfectly ripe pineapple will have a mild sweet fragrance, not too strong, and will feel slightly firm in hand, not too soft or too hard.
How to choose fresh carrots
- Choose carrots that are bright in color, with smooth skin and some small natural veins on the root, and still have some small roots attached.
- It is best to choose medium-sized carrots that feel firm in hand and are not soft; larger carrots may contain more fibers and a larger core, making them less tasty.
- Avoid buying carrots that are too dark orange with shiny skin, as these may be treated with chemicals.
Tools needed:
Electric hotpot, pan, knife, plate, spoon,…
How to make Sweet and Sour Frog Hotpot
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Prepare the frogs
Buy pre-cleaned frog meat, then wash it thoroughly, and rub the meat with a little salt to remove all the slime, then rinse with cold water.
Next, chop the frog meat in half or into quarters depending on your preference.
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Prepare the other ingredients
Pineapple, after peeling and removing the eyes, is finely chopped. Tomatoes are washed, 1 tomato is chopped finely, and the remaining 2 are cut into pieces.
Lemongrass is smashed and cut into small sections. Straw mushrooms are washed and then cut in half or quarters. Garlic and shallots are peeled, then chopped finely.
Calamondin (kumquat) is squeezed for juice. Vietnamese coriander is washed and then chopped.
Sauté Frog
Add 2 tablespoons of cooking oil to the pot and heat it, then add chopped onion and garlic to sauté until fragrant, then add lemongrass and chili, stirring evenly for about 1 – 2 minutes.
After that, add tomatoes and stir until they become soft and mushy. At this stage, if you want the broth color to be richer and more beautiful, you can add a little satay.
Once the tomatoes are soft, add the frog until the frog meat is firm.
Cooking Hotpot
When the frog meat is firm, add 2 liters of coconut water and 1 liter of filtered water to the pot, stir to mix the ingredients into the water.
Wait about 7 – 10 minutes for the water in the pot to heat up and simmer, then add pineapple, straw mushrooms, and carrots to cook together.
Then season with ingredients including sugar, seasoning powder, and salt according to your family’s taste, and add the lime juice, then simmer for another 15 – 20 minutes until all the ingredients are fully cooked.
Finally, add some rice paddy herb into the hotpot to make the dish more fragrant and visually appealing!
Final Product
With just these simple steps, you have a delicious and nutritious sour sweet frog hotpot. The hotpot broth is tangy and sweet, very flavorful, with tender frog meat that pairs well with crunchy mushrooms and fresh sweet carrots, creating a delightful taste.
This hotpot must be served with a bit of water spinach and poured over rice noodles or noodles for an unforgettable experience.
3. Satay Frog Hotpot
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Preparation
10 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Satay Frog Hotpot For 4 people
Frog 1 kg Pineapple 1/2 fruit Tomato 2 fruits Straw Mushroom 200 gr Lemongrass 2 stalks Lemon Juice 3 tablespoons Satay 2 tablespoons Cooking Oil 2 tablespoons Common Seasoning A little (sugar/ salt/ seasoning powder/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh tomatoes
- Choose tomatoes with a bright red outer skin, even color, and no scratches on the surface, the skin should be firm and plump.
- It is better to buy tomatoes that feel heavy in hand; if buying ripe ones, choose those that are slightly soft and uniformly red.
- When buying fresh tomatoes, look at the stem; if the stem is still attached and green, the tomatoes are very fresh and delicious.
How to choose fresh straw mushrooms
- Choose straw mushrooms that are round and cylindrical, still in bud form, not yet bloomed; these are young and fresh mushrooms.
- Choose straw mushrooms that have more gray-black color than white; they will be more fragrant and chewy. They should feel slightly firm to the touch, not soft.
Utensils needed:
Electric hot pot, pan, knife, plate, spoon,…
How to make Satay Frog Hot Pot
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Prepare and marinate the frog
Clean the prepared frog thoroughly, let it drain completely, then cut it into small pieces and marinate with 2 tablespoons of satay for 20 minutes.
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Prepare other ingredients
Wash the tomatoes and cut them into wedges. Clean the pineapple, remove the hard core, and chop it finely.
Wash the lemongrass, cut into pieces, then crush half of it and finely chop the other half.
Clean the straw mushrooms and cut them in half or quarters.
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Stir-fry Frog
Heat 2 tablespoons of cooking oil in a pot, then add lemongrass and stir-fry until fragrant, then add tomatoes and stir well over high heat for about 5 minutes until the tomatoes are completely soft.
Then add the marinated frog meat with satay and stir-fry together until the frog meat is firm and more cooked.
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Cook the Hotpot
Add 3 liters of filtered water to the pot with the stir-fried frog, boil over high heat until the water boils vigorously, then add straw mushrooms.
Then season with 1/2 teaspoon of sugar, 1 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, adjust to taste, then add 3 tablespoons of lemon juice and stir well.
If you want it spicier, you can add more satay at this step. Continue to cook for about 20 minutes until all the ingredients are cooked, then turn off the heat.
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Final Product
Frog hot pot has a slightly sour and spicy taste that is incredibly appealing, with soft and chewy frog meat that absorbs wonderful flavors.
This hot pot dish is best enjoyed with vermicelli and a bowl of spicy chili fish sauce for dipping, which is absolutely delicious. This dish is very suitable for warming up on cold days as well as a great suggestion for a weekend gathering with family and friends.
How to Choose Fresh, Firm Frog Meat
- It is best to buy frogs that are processed on-site to ensure freshness. Choose large, mature frogs that are uniform in size and have a brownish-yellow skin. The frog meat after processing should be bright in color, rosy, and should have a firm texture when pressed.
- Avoid buying pre-prepared frog meat that has been left for a long time, as the meat will change color to pale, become mushy, and not firm.
- Minimize buying frozen frog meat, as this will lose its freshness and nutritional value.
With the 3 incredibly delicious recipes for frog hotpot above, TasteVN wishes you success in creating wonderful hotpots to treat your family and friends. Don’t forget to leave a share if you like this recipe!
