Thank you so much. I’m Vietnamese and I love this dish. I followed your recipe and right at the first try, I’ve made the exact same taste I’ve eaten at Geylang 9 restaurant in Singapore. I added ginger while sauté the garlic, chillies. Amazing flavors. You are truly brilliant. Thank you once again for your wonderful cooking lesson 🙏🍀
Hi, just cooked this tonight. It’s so good and authentic! Followed your recipe exactly except that I added some sliced ginger and reduced the chicken stock amount. Definitely a keeper. Thanks!
Hi there, my family love frog legs and I’ve tried replicating claypot frog legs sold everywhere in SG at home. Unfortunately the texture always turn out tough although I try to cook it as swiftly as possible. Would adding baking soda here help? Even 5 mins of cooking seem too long though. Can you please advise ? Thank you so much!
Had just tried cooking this earlier on. Somehow I think I might have gotten some steps wrong. The smell I got was from the dried chilli and hoisin sauce. The rest of the smells (Garlic, sesame oil) not as pronounced. Am gonna try again another time.
Just made this today. The gravy taste good. But 500ml of stock is way too much liquid. No matter how much cornstarch I put, it doesn’t thicken to the consistency of outside shops. I had to remove the frogs and cook the gravy in hope the liquid will evaporate. But no man! It just thicken a bit. If I were to cook this recipe again, I would half the chicken stock volume. There is no way 500ml will thicken to a nice consistency unless u add crazy amount of starch.
Hihi. In general use 500ml of chicken stock. The reason why I specially mentioned 200ml chicken stock concentrate because CP’s is concentrated so need to dilute it with 300ml of water. Gotta explain in case you decide to use CP chicken stock too. So in summary, you need 500ml I’d chicken stock if you’re not using CP brand. Happy cooking!
I'm French and many westerners tend to say frog legs are a bizarre dish, which I always answer half of the planet like that. They prefer to chew plastic.
Sure. You can cook one cup of jasmine rice with 10 cups of water. Use the rice cup to measure. Add about 1 chicken bullion cube to sweeten the porridge up. If you want the porridge to be sticky, you can use 3/4 cup of jasmine rice with 1/4 cup of glutinous rice and 10 cups of water. This serving feeds about 6 pax. If you want smaller portion, please reduce accordingly. Happy cooking.
Hihi. You don’t have to add vinegar. We checked with our favourite stall in Singapore and they didn’t add vinegar so we omitted it as well. Yes you can marinate overnight. Happy cooking!
I followed your ingredients diligently.. it tasted terrible.. don't know what went wrong!!!! Should I have fried some ginger slices too with the garlic and chilli??
It shouldn’t have tasted terrible if you have followed our recipe. Wonder what went wrong too. We only share recipes of dishes that we like ourselves. We have filmed and deleted many videos of dishes that didn’t turn out right for us. Was it too salty or something? More info would be great. It could be the brands of ingredients that you used. Many factors involved here
@@spicenpans I will give it another try, trusted your recipe. I had tried out many of your recipes and it all turned up really nice. Will keep you updated.
![[ENG SUB] Nấu món Cháo Ếch thơm ngon khó cưỡng cho những ngày mưa | Frog Legs Recipe](/img/n.gif)
This is legit! Tried this, but added ginger for more kick. Thanks!
Awesome. Glad you enjoyed this. 👍🏻👍🏻👍🏻
Still love me some FROG LUGS! (._.)
Agreed
Thank you so much. I’m Vietnamese and I love this dish. I followed your recipe and right at the first try, I’ve made the exact same taste I’ve eaten at Geylang 9 restaurant in Singapore. I added ginger while sauté the garlic, chillies. Amazing flavors. You are truly brilliant. Thank you once again for your wonderful cooking lesson 🙏🍀
Hi, just cooked this tonight. It’s so good and authentic! Followed your recipe exactly except that I added some sliced ginger and reduced the chicken stock amount. Definitely a keeper. Thanks!
This was SO good I’m making it a second time. Really tastes very close to the ones outside
Woohooz! Glad that you enjoyed this. Thanks so much for using our recipe, Annie!
It is yummy n makes me mouth watering 😊
Hi there, my family love frog legs and I’ve tried replicating claypot frog legs sold everywhere in SG at home. Unfortunately the texture always turn out tough although I try to cook it as swiftly as possible. Would adding baking soda here help? Even 5 mins of cooking seem too long though. Can you please advise ? Thank you so much!
We are going to make this tonight ! My favourite local dish. I was hoping to see the porridge making part tho :p Thanks for the video.
Thanks for sharing your recipe Sir
Had just tried cooking this earlier on. Somehow I think I might have gotten some steps wrong.
The smell I got was from the dried chilli and hoisin sauce. The rest of the smells (Garlic, sesame oil) not as pronounced.
Am gonna try again another time.
Hmm but we didn’t use hoisin sauce in this recipe.
@@spicenpans sorry, not hoisin, oyster sauce.
Anyway, will make sure that the garlic and dried chilli are stir fried till fragrant.
Same here.. I have followed his steps diligently ... but the taste is exactly as what you described too.
loookss sooo good😝😍 we can only use the brand CP chicken broth to cook this?
Thank you! Very clear instruction, I cooked and taste good 👍
Awesome! We’re delighted to know that you enjoyed our recipe - woohooz!! 👍🏻👍🏻
I Like it.
How many tsp of cornstarch did you add at the end?
I will try my best to cook
Which type of frog I should use
Thank You very much🥰🥰🥰
I love it
awesome!!
Thank you so much!
Just made this today. The gravy taste good. But 500ml of stock is way too much liquid. No matter how much cornstarch I put, it doesn’t thicken to the consistency of outside shops. I had to remove the frogs and cook the gravy in hope the liquid will evaporate. But no man! It just thicken a bit. If I were to cook this recipe again, I would half the chicken stock volume. There is no way 500ml will thicken to a nice consistency unless u add crazy amount of starch.
Nice video. I am from Mumbai. We Indians don't eat frog but this recipe looks delicious. 👍
You can replace it with chicken
Love it.......
Hmmm. No need to add some ginger slices to put off any " froggy smell"?
Hihi no need cos frog meat is quite mild in taste. We didn’t see a need to add ginger at all.
the chinese cooking wine would also remove the smell. =D
Hi, may I know what brand of dark soya sauce do you use?
Hi Jessica. We alternate between Fenghe Garden and Kwong Cheong Thye
@@spicenpans Hi , I found only Kwong Cheong Thye dark sauce . They offer 2 kind Light and regular super dark and witch one do I need with less sodium?
Sorry,I didn’t understand what you are using as a side dish?
I heard you saying add 300ml of water to 200ml of chicken stock (made up to 500ml)? Or the 500ml is all chicken stock? Please advise. Thank you.
Hihi. In general use 500ml of chicken stock. The reason why I specially mentioned 200ml chicken stock concentrate because CP’s is concentrated so need to dilute it with 300ml of water. Gotta explain in case you decide to use CP chicken stock too. So in summary, you need 500ml I’d chicken stock if you’re not using CP brand. Happy cooking!
Oic, thank you so much for the useful info.
omg i just ate lunch but now im hungry againnn
Hehehehe. Thank you! Hope you had a yummy dinner.
Mmm looks great... but I love to eat frog legs Deboned and Raw.
Oh man. Raw!?! 😱😱😱😱
Did you let your dog comment on youtube?
I'm French and many westerners tend to say frog legs are a bizarre dish, which I always answer half of the planet like that.
They prefer to chew plastic.
even in Aisa ,only chinese eat frog,frog taste like chicken ,But much more tender and delicious
@@fantanlman666 Vietnamese eat frog meat too lol.
best recipe
Thank you so much.
could you tell me, how to cook rice porridge as your video eat with Kung Pao Frog Leg?
Sure. You can cook one cup of jasmine rice with 10 cups of water. Use the rice cup to measure. Add about 1 chicken bullion cube to sweeten the porridge up. If you want the porridge to be sticky, you can use 3/4 cup of jasmine rice with 1/4 cup of glutinous rice and 10 cups of water. This serving feeds about 6 pax. If you want smaller portion, please reduce accordingly. Happy cooking.
We do not need to add vinegar? Can we marinate overnite?
Hihi. You don’t have to add vinegar. We checked with our favourite stall in Singapore and they didn’t add vinegar so we omitted it as well. Yes you can marinate overnight. Happy cooking!
Love this channel but frog is too much for me.. lol
Hehehe. You can stick to good old chicken 🤓🤓🤓
Could you tell me the last step? I don’t know what is it? Milk or coconut sauce?
i think it is starch with water
What’s the white liquid you put in before stirring?
Its corn statch in cold water.
❤❤❤
I followed your ingredients diligently.. it tasted terrible.. don't know what went wrong!!!! Should I have fried some ginger slices too with the garlic and chilli??
It shouldn’t have tasted terrible if you have followed our recipe. Wonder what went wrong too. We only share recipes of dishes that we like ourselves. We have filmed and deleted many videos of dishes that didn’t turn out right for us. Was it too salty or something? More info would be great. It could be the brands of ingredients that you used. Many factors involved here
@@spicenpans I will give it another try, trusted your recipe. I had tried out many of your recipes and it all turned up really nice. Will keep you updated.
I like my frog legs the same as yours and a bit springy.
Frogs should be added only later n cover 4mins
beginner looks alrite
Thank you!
Thank you but a bit spicy....
Opps. Hehe forgot to tell you that we love spicy food. Thanks so much for using our recipe, John 🙏🙏
And sauce, add with sauce and more sauce so it soaks in sauce.
Can i change frog to chicken instead? 😁
Hi Jaruwan. Absolutely. 👍🏻👍🏻 Happy cooking! 🤓
👍👍🎉