Friday, February 5, 2010

Frog Congee with Lotus seed

With Hayden still coughing away, I decided to give this frog leg congee recipe from Amelia Liang’s Hearty Congee recipe book. Even though I have copied it onto my phone’s notebook, I still bought d wrong ingredient but I just went ahead & try it. Also, instead of congee, I cut it short by putting all into d rice cooker to go d lazy way.

End result – very tender legs! & Hayden took 1½ bowls of it!

  • 4 frogs - washed & cut into bit pieces.
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp mirin
  • 5 slices ginger

Marinate these overnite in d fridge.

Rinse rice, drain & leave it aside for 15mins rinse lotus seeds & drain. Put rice into d rice cooker & pour in ard 1¾ cups of water. Add d marinated frogs & drained lotus seed onto d rice. Cook on fast cycle cause it’s not advisable to overcook d frog legs. If desired, add d marinated seasoning too but its good enough without it too.


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