Kung Pao Frogs



Kung Pao  is a spicy stir fry dish with main ingredients normally using chicken meat but for this recipe replacing with fresh frog meat.



6 frogs

10 – 12 dried red chillies seeded (soaked to softened)

Cooking oil

12 to 15  peeled fresh young ginger slices

Bunch to cut scallions

6 cloves garlic (sliced)

1 large yellow sweet onion (sliced)


Cut and trimmed each frog, removing all the blood vessels.

Wash, pat dry with paper hand towels.


Marinade  the frog meat with hoisin sauce for at least one hour together with a tablespoon of Chinese cooking wine Hua Tiao Chiew.

Heat wok with a little cooking oil and stir fry the frog meat until semi cooked. Dish and set aside.

Using the same wok, add another tablespoon of cooking oil over medium high heat and add the sliced ginger, sweet onion and garlic and sauté for one minute before adding the dried red chillies.

Make sure the dried red chillies are aromatic before adding the frog meat and mixed all ingredients thoroughly.

In a small bowl, prepare the sauce to include one tablespoon of superior dark soy sauce, 2 tablespoons premium oyster sauce, 1  tablespoon black vinegar, 1 teaspoon sesame oil  and 3 tablespoons chicken stock and two teaspoons corn flour.

Pour the sauce mixture into the wok and stir fry together with the frog meat.

Taste and adjust the seasoning according to your taste bud.

Finally include the cut scallions and stir fry for another minute before turning off the heat.

Transfer to a plate and served with steamed rice.



If you like frog dishes, check out this link for more interesting recipes.



Dessertilicious – How about slurping some frog fallopian tubes


Hasma are made from dried fatty tissues found near the bullfrogs fallopian tubes.

Commonly doubled boiled with rock sugar and served as dessert. When boiled the texture turned glutinous, chewy, light and turned opaque in colour.

Singapore very own hasma from Jurong Frog Farm.

Sold in rehydrated irregular flat pieces and flakes and can expand up to 10 to 15 times in size once soaked.

It’s best to cook them in a slow crock pot.

I usually combined the hasma with red dates, raw sugar cane and longan together with a few knotted pandan leaves (screwpines) for a more flavourful dessert.

Checked out here on how to prepare Hasma dessert.


Froggie Bites


Jurong Frog Farm (JFF) started the farming business in 2006 is also a major supplier of frog meat in Singapore . These lean meat bullfrogs are high in protein.

These local American bullfrogs are fed on a high-protein diet and are reared without any use of antibiotics, hormones or steroids.

These vaccum packed frog legs are quick freeze in a minus 18 degrees cold room to ensure freshness and sterilization.

The most common dishes for frog legs are cooked in Gongbao style, crispy frog legs and stir fried frog legs with spring onions.

Here is the fresh bullfrog legs from JFF to the dinning table.

Stir Fry Frog Legs with Sweet Onion and Scallions

Check out here for some of my family favourite frog legs dishes.


Crispy Frog Legs with Sliced Ginger

Crispy Frog Legs with Sliced Ginger


6 pairs fresh Frog legs, rinsed and patted dry

Half teaspoon of grounded white pepper
Oil for deep frying
1 beaten egg
2 tablespoons of Superior Light Soy Sauce
¾ cup of tapioca starch
5 inches of ginger roots (sliced thinly)


Place the frog legs into a mixing bowl and sprinkle with grounded white pepper and light soy sauce. Toss until evenly coated, then set aside to marinate for an hour or even longer.
Leave in the refrigerator until about to cook.
Heat sufficient cooking oil in a wok.
Mix the frog legs in the beaten egg to coat, then drain off excess.
Toss in the tapioca flour and shake off excess.
Fry in hot oil until golden brown and cooked thoroughly 4 to 5 minutes.
At the same time add in the sliced ginger and fry till golden brown.
Turn once to insure they cook evenly.
Transfer the deep fried frog legs and the sliced ginger pieces onto a piece of paper hand towel to drain the excess oil.
Serve immediately.

Stir Fry Frogs with Ginger and Scallion

Stir Fry Frogs with Ginger and Scallion


6 fresh Frogs

Skinned, cleaned and chopped into smaller pieces.
Washed thoroughly.

Few stalks of scallion (spring onion) sliced lengthwise
1 sweet onion (sliced thinly)
Ginger sliced thinly
2 tablespoons of cooking oil
Salt to taste


1 tablespoon corn flour
One tabelspoon of Sesame Oil
Half teaspoon of Chinese Cooking wine (Hua Tiao Chiew)


1 teaspoon Superior Light Soy Sauce
Half teaspoon Premium Oyster Sauce
Half teaspoon Superior Dark Soy Sauce
Half teaspoon Chinese cooking wine (Hua Tiao Chiew)
2 tablespoons water


Marinate frog meat with marinade for at least an hour.
Heat wok and sauté lengthwise spring onions sliced onion and sliced ginger till fragrant.
Add in frog parts while stir-frying.

When the meat is almost cooked, pour in the oyster sauce and mixed well.

Followed by the scallions.

Stir fry for about another two to three minutes.
Transfer to a serving plate and serve immediately.


Some consider frog meat as an exotic food. Over in Asia, this has become a common dish.

Do not overcook the frog meat otherwise it will become very chewy and tough.

For those who are clueless about this dish, if done properly the frog meat taste like chicken.

Different Methods of Preparing Frog Dishes

Different Methods of Preparing Frog Dishes

Deep Fried Frog (Photo on the Left)


2 large fresh frogs (clean, cut into sizeable pieces)
1 cup plain flour
1 teaspoon coarse salt
1 teaspoon black pepper
Thumb sized ginger (thinly sliced)
2 beaten eggs
Bread crumbs
Cooking oil


Wash frogs in cold water and drain.
Put flour, salt, pepper in a bag and mix well.
Seasoned the frog meat pieces with mixture.
Dip in beaten eggs and roll in breadcrumbs.
Deep fry for about 8 minutes together with the thinly ginger slices until golden brown.
Serve hot.
Garnish with deep fried ginger slices and cilantro (optional)

These deep fried ginger slices will add fragrance to the frog meat.

Stir Fry Frog with Scallions and Ginger (Photo on the Right)

Follow this link for the recipe

Frog Congee

Frog Congee


3 fresh frogs (chopped into pieces)
2 rice bowls of rice
Home made chicken broth
Few stalks of spring onions (scallions) chopped
3 inches ginger (slice thinly)
White grounded pepper

Sauce for marinating:

1 tablespoon oyster sauce
2 tablespoon of Superior Light Soy Sauce
1 teaspoon of Chee Seng 100% White Sesame Seed Oil


Marinate the frog meat with the sauce (half portion)and leave it in the refrigerator for a couple of hours.
In a pot, add two cups of rice and cover the pot with three quarter fill of home made chicken broth and cook until you get the consistency of the porridge you desire. You may need to add more the chicken broth if too dry and remember to stir occasionally.
When the porridge is ready, add the chopped pieces of marinated fresh frog meat, thinly sliced ginger and the balance of the other half portion of sauce and leave to cook until the meat turned white. A few minutes will do.
Season to taste with dash of grounded white pepper and sesame oil.

Garnish the porridge with sliced ginger and chopped spring onions (scallions).


Do not cook frog porridge with frozen frog meat. You will never get to taste the freshness of the frog meat.