Archive for the ‘FROG’ Category
Simple Frog Legs II
This is my wife's way to cook frog legs, very simple method. The frogs we get are locally harvested here in the village, they are not big but they are delicious. We get whole, cleaned, skinned frogs, I use the legs, the rest of the frog goes to the family and they use those to make a spicy Thai dish. This is a low ingredient recipe that makes a great meal. This is a make as much as you want recipe.
Ingredients
- fresh frog legs
- chicken stock powder
- black pepper
- all purpose flour
- cooking oil
Instructions
- Rinse the legs and separate them, cut off the feet, and place them in a mixing bowl. We received 15 frogs, so we had 30 legs.
- Add chicken stock powder, about 1½ teaspoons is perfect, then sprinkle on some black pepper as desired.
- Stir the legs to cover them with the stock powder and pepper. Place in the fridge for 20-30 minutes.
- Add some flour to a zip lock bag, ½ cup or so, add the legs, close and shake to coat them with flour.
- Heat some oil in a non stick pan, when hot, add some legs in a single layer, and fry until golden brown, turning them as needed. Remove to paper towels to drain. Repeat until all the legs are cooked.
- Serve with sides of your choice. Enjoy.
Notes
I paid 300 Baht for the 15 frogs, and with the legs we cooked and the rest of the frogs cooked by the rest of the family, this provided about 10 servings. Plus I have some legs left over for dinner another day. This works out to about 90 cents per serving overall.
Baked Frog Legs
Sounds interesting and is on my to cook list. First recipe I have seen for cheese to be used with frog legs. I buy local caught frogs and use the legs only, but the rest of the body is used by some family members so there is very little waste.
Equipment
- Oven
- Baking Pan
- Parchment Paper
Ingredients
- 12 frog legs, skinned, cleaned, (6 pair)
- 3 slices bread, torn into fine crumbs
- ½ cup butter, softened, (½ block / 1 stick)
- 1 egg
- ¾ cup Parmesan cheese, grated
- ¼ onion, finely diced
- 1 teaspoon garlic, smashed and minced
- pinch ground cumin
- pinch dried rosemary
- pinch dried tarragon
- salt, as desired
Instructions
- Preheat your oven to 180° C (350° F). Fit some foil or parchment paper in the bottom of a 7x11 inch baking dish. (I will verify the size of the dish needed.)
- Add the ingredients from butter down to salt into a bowl and mix well. Place the bread crumbs in a shallow bowl.
- Dip a frog leg into the cheese and egg mixture coating it well, let excess drip off. Roll the leg in the bread crumbs, then place in the baking dish.
- Repeat for remaining legs, keeping the legs evenly spaced in a single layer in the dish. Spoon any remaining cheese egg mixture evenly over the legs.
- Bake until golden brown, 30-50 minutes. (I will verify the time when I make these.)
- Serve.
Notes
I bought 3 whole (skinned, cleaned) frogs at the village market for 60 Baht ($1.81) and just the legs, with feet removed, came out to 190 grams (6.7 oz). I will say 6 legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)
Deep Fried Frog Legs
Frogs are available in village markets, and frog legs frozen at Makro, with a price. The local village frogs are fine. I only use the legs, offer the rest of the frogs to a local friend and more than likely they will take them off your hands.
Ingredients
- 12 frog legs, skinned, cleaned, (6 pair)
- 30 saltine crackers, finely crushed
- 1 cup all purpose flour
- ½ cup yellow cornmeal
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 tablespoon black pepper
- 2 eggs
- ½ cup milk
- cooking oil, for frying
Instructions
- Skin the frog legs if not already skinned and cut off the feet. Make a slight cut behind the knees to cut the tendons (keeps the legs from moving in the pan for fresh legs).
- Add the flour, cracker crumbs, cornmeal, onion powder, salt, and pepper to a large zip bag. Zip the bag closed and shake to mix.
- In a bowl, whisk together the eggs and milk.
- Heat some oil in a large non stick pan, you want about ½ inch of oil. You want the oil hot but not smoking.
- When the oil is hot. Dip a few frog legs in the egg mixture and let the excess drip off, then place in the zip log bag with the flour mixture, close, and shake.
- Remove the legs with tongs (prevents you from getting clumpy, sticky fingers) and carefully place in the hot oil. Repeat with the legs until all are coated and ready.
- Cook the legs until golden brown on each side, about 3-4 minutes per side.
- Remove the legs to paper towels to drain.
- Serve.
Notes
I bought 3 whole (skinned, cleaned) frogs at the village market for 60 Baht ($1.81) and just the legs, with feet removed, came out to 190 grams (6.7 oz). I will say 6 legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)
Simple Frog Legs I
Basic recipe to prepare frog legs. In Thailand, the legs are much smaller than the states. There is large frog legs at Makro at times, imported, and with a hefty price as well, so I prefer the local harvested frogs from the village. No set amounts here, this is a make as much as you want guide. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- milk, as needed, or buttermilk
- frog legs
- salt and pepper, as desired
- all purpose flour, as needed
- butter, as needed
Instructions
- Skin the frog legs if not already skinned and cut off the feet. Make a slight cut behind the knees to cut the tendons (keeps the legs from moving in the pan for fresh legs). Place the legs in a bowl or container.
- Pour in some milk to just cover the legs, and place in the fridge for 30 minutes. Mix the legs around a few times as they chill.
- Remove the legs from the milk, add salt and pepper as desired to some flour, then roll the legs in the flour to coat them well.
- Heat a non stick pan with 3-4 tablespoons of butter. When the butter is sizzling, add the legs.
- Cook uncovered and turn as needed until golden brown on both sides.
- Serve and enjoy.
Notes
I bought 3 whole (skinned) frogs at the village market for 60 Baht ($1.81) and just the legs, cleaned with feet removed, came out to 190 grams (6.7 oz). I will say 6 small legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)
Shortcut: Buttermilk.
