Frog porridge - Lion Founded in 1819, Singapore combination of Southeast Asian

does not have much time to characteristic flavors, the spicy

Island's food essence
develop its unique dishes, so it
introduced many cultures. It was
influenced a lot by Chinese
culture. Frog porridge is a
taste of chili, the strong taste of
pepper, and the greasy taste of
frog meat.

INGREDIENTS

Frog meat 4-5 unit Chili 4 fruit Ginger 1 tuber

Oyster sauce 4 spoon Onion 1 tuber Tỏi phi 2 spoon
Sesame oil 2 spoon Hắc xì dầu 4 spoon Green onion 2 bough
Giấm đen 2 spoon Sherry 3 spoon Rice 100 gram

01 The frog when buying from a seller has skin, so you do not mind this problem - Rinse and then

marinate with 1/2 tablespoon sesame oil, sugar, 1 spoon of soy sauce, and oyster oil wait 20

minutes for the frog to taste.

02 Wash clean rice, place in a clay pot and cook with 3 cups of water. When the water boils, reduce

the heat to low, stirring to reduce the burning of the bottom. - Cook until the soup is slightly thick

and soft.

03 Ginger, thinly sliced garlic - Chilli seeds, small pieces - Cut long green scallions.

04 - Put the pan on the stove with some oil. Add to the pan ginger, garlic, and fragrant sautéed

peppers - Then add oyster sauce, white wine, black vinegar, soya sauce, sesame oil, 1/2 cup of

filtered water, sugar, pepper, boil, and stir.

05 Finally, add the frog, mix well, and cook for about 20 minutes, the frog will cook.

06 When the frogs are cooked, turn off the heat and place the onions.

In Can Tho, there are also some frog porridge Singapore restaurants at 279 30 April street, Tran
Phu Street, etc.