Kung po frog legs

Serves 2

3 large frogs, cut into pieces
1 onion, sliced
2 - 3 large cloves of garlice, sliced
3-4 stalks spring onion, cut into 3cm length
5 pieces sliced ginger
10 dried chillies, cut into pieces
3 chili padi, chopped
Plain cooking oil to fry the frog legs (preferably one that is very neutral. Peanut oil is best) - enough to fill your frying pan or wok about 1cm of oil.

Marinade:
½ tsp salt
1 tsp cornflour
a dash of finely ground white pepper

Sauce:
1  tbsp Chinese black vinegar for cooking (amount may vary depending on the brand of vinegar)
1 tbsp dark soya sauce
1 tbsp oyster sauce
1 tsp Hoisin sauce
1 tsp tsao tsing wine
2 tbsp sugar
½ tsp salt
100ml water
4 tbsp oil
1 teaspoon sesame oil
white pepper


1. Combine ingredients for the sauce. Add vinegar last bit by bit as it tends to get very sour depending on the type of vinegar. Keep tasting.

* You should not have a super sour sauce. If you put more vinegar than you should, you may have to add more sugar and salt and maybe more water to dilute it. If you can't save it, do it again! Having something that's too sour is difficult to fix.

2. Rinse and pat dry the frog meat as much as you can and marinade frog meat for 20 minutes in salt, cornflour and pepper.

3. Heat the oil in a wok and shallow fry for about 2 minutes. Dish out and drain. Retain some of the oil to fry the other ingredients and discard the rest of the oil.

4. Heat up the reserved oil and sauté onion, garlic, ginger, chili padi and dried chillies. Add frog and sauce, and cook for 2 -3 minutes.

5) Remove from heat and add spring onion and toss.

6) Serve with rice porridge or plain steamed rice.

* This recipe is adapted from a recipe I found in Soshiok.com. The sauce is so good, that this dish can be substituted for chicken, fish, pork or beef.