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Frog Porridge – A Rooftop special

Update: May, 23/2011 - 16:35

with Chef Pham Thanh My from Rooftop Bar & Restaurant

With its peppery, sweet taste, frog porridge is the perfect way to start the summer, with Chef Pham Thanh My.

Ingredients: serves 3

Porridge:

  • 200g rice
  • 60g pandan leaves
  • 20g cooking oil
  • 5g salt
  • 1ltr water
  • 10g spring onion

 
Frog:

  • 2 whole frogs
  • 150g spring onion
  • 15g fresh chilli
  • 10g hot chilli powder
  • 5g dried chilli flakes
  • Oyster sauce

Method:

Porridge:

  • Soak the rice in warm water for about 15 minutes, remove and drain.
  • Boil the water in a large pan; add pandan leaves, salt and cooking oil.
  • When the pandan has infused into the water, remove the leaves.
  • Add the rice and cook until thick.
  • Serve with chopped spring onion.

Frog:

  • Clean the frog and chop into medium pieces.
  • Cook the frog gently in the oyster sauce for 10 minutes.
  • Transfer to a clay pot on a high heat and add the chilli.
  • Stir well until the frog is cooked through and fragrant.
  • Add a sprig of spring onion, the sliced finger chilli and serve hot with the porridge.

Tip:

If you don't want the frog to be too spicy, easy on the chilli and try adding a splash of red wine.

You can sample the dish at The Rooftop Bar & Restaurant, 19th floor, Pacific Place, 83B Ly Thuong Kiet St.

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