Top 11 Delicious Frog Dishes

Frog stomach, with its tender and chewy texture, stir-fried with fresh chive blossoms, makes for an incredibly tempting dish. This delicacy is especially popular among those who appreciate the unique flavors of frog-based dishes. Many people, however, discard the frog's stomach during preparation without realizing it can be transformed into a flavorful and nutritious treat.

Ingredients:

• Frog stomach, fresh chive blossoms, cooking oil, pepper, seasonings (sugar, salt, MSG, seasoning powder, etc.)

Instructions:

• Clean the frog and marinate the frog stomach in a mix of seasonings (sugar, salt, MSG, pepper, etc.) to your taste. Clean and chop the chive blossoms into bite-sized pieces, then set them aside.
• Start by heating some oil with garlic until fragrant, then add the frog stomach and stir-fry until cooked. Add the chive blossoms and stir-fry for about two minutes, just until the blossoms are tender but still crisp. Reduce the heat to avoid overcooking the chives.
• Finally, taste and adjust the seasoning, then transfer to a plate. Sprinkle with freshly ground pepper and serve with a side of fish sauce mixed with lime, garlic, and chili for dipping. Your stir-fried frog stomach with chive blossoms is now ready to enjoy.

Frog Stew with Banana and Tofu is a flavorful dish that combines the nourishing taste of frog meat with the creamy richness of banana and tofu, creating a unique and appealing dish. Frog meat is a highly nutritious ingredient that can be prepared in various ways, such as grilled frog, fried frog, or frog soup. Give your palate a refreshing twist by trying this traditional Northern Vietnamese recipe for frog stew with banana and tofu.

Ingredients:

• 400g cleaned frog meat, 250g pork belly, 3 small pieces of tofu, 2 green bananas, 1 piece of turmeric, 1 shallot, 200ml rice wine, aromatic herbs like Vietnamese balm (tía tô), wild betel leaves (lá lốt), chili, pepper, cooking oil, and other seasonings (salt, sugar, MSG, etc.)

Instructions:

• Start by washing the tofu and cutting it into small cubes, then fry until golden brown.
• Peel the green bananas and cut them into pieces about 3cm long. Soak the banana pieces in cold water mixed with a little vinegar to prevent browning. Let them soak for 15 minutes.
• Wash and peel the turmeric, chop the chili and shallot finely. Clean the herbs and chop them into small pieces.
• Next, clean the pork belly, cut it into bite-sized pieces, and marinate with seasonings. Fry until crispy.
• For the frog meat, separate the legs and marinate them with fish sauce, seasoning powder, pepper, finely chopped turmeric, and chili. Mince or grind the remaining frog meat, form into small balls, and marinate for 15-20 minutes.
• Now, sauté garlic until fragrant, then add the frog legs, banana, frog meat balls, pork belly, and tofu to the pan. Add a little water, cover, and simmer until the bananas soften. Finally, add a bit of rice wine and fresh herbs like tía tô for extra flavor. Stir well and serve.

Frog with Lemongrass and Chili combines the refreshing, light flavor of frog meat with the bold heat of chili and lemongrass, creating a flavorful and irresistible dish. With simple steps and easy-to-follow instructions, this dish is perfect for adding a little extra zest to any family meal.

Ingredients:

• 500g frog meat, thinly sliced lemongrass, chopped chili, minced garlic, cooking oil, and seasonings such as salt, sugar, and MSG.

Instructions:

• Marinate the frog meat with sugar and fish sauce for about 30 minutes, ensuring the flavors are well absorbed.
• Heat oil in a pan and sauté the garlic until fragrant. Add the frog meat and cook until nearly done. Then, add the chili and lemongrass, seasoning to taste.
• Finally, arrange the dish on a plate and enjoy.

Ginger Frog is a delightful dish that blends the tender, flavorful frog meat with the aromatic and spicy zing of ginger. It’s a perfect option for a weekend meal, bringing a new, tasty, and nutritious twist to your table.

Ingredients:

• 4 large frogs, 1 piece of ginger, and seasonings like salt, sugar, MSG, etc.

Instructions:

• Clean the frogs and cut them into bite-sized pieces. Marinate with seasoning for about 15 minutes to allow the flavors to infuse.
• Peel and julienne the ginger.
• Heat oil in a pan, sauté garlic until fragrant, and then add the frog pieces to stir-fry until they’re browned.
• Season to taste, then stir in the ginger and quickly toss everything together to finish.

Frog meat is a humble yet incredibly flavorful ingredient. Though not as commonly used as pork, it is rich in nutrients and loved by many. The fried frog legs with garlic butter offer a delightful combination of the rich butter aroma, the sweetness of honey, and the firm texture of the frog meat.

Ingredients:

• 400g frog legs, 100g butter, cooking oil, honey, ground pepper, minced garlic, parsley, and seasonings (salt, sugar, MSG, etc.)

Instructions:

• Clean the frog legs and let them dry. Marinate with 4 tablespoons of honey, 1 tablespoon of seasoning powder, half a teaspoon of ground pepper, 2 tablespoons of oil, and 2 teaspoons of chopped parsley. Let it marinate for about 1 hour.
• Place the frog legs on a greased baking tray and bake for 20 minutes. After removing them, heat 100g of butter in a pan, sauté minced garlic until fragrant, then add the frog legs and toss them in the butter. Sprinkle with some chopped parsley and quickly fry to enhance the buttery aroma.

Singapore Frog Porridge is a dish that combines plain rice porridge with frog meat stewed in a flavorful sauce. Unlike traditional Vietnamese porridge, where the rice and meat are cooked together, Singapore's version serves them separately. The porridge is a simple white rice base, while the frog meat is simmered in a savory, spicy sauce that adds depth and richness to the meal.

Ingredients:

• 200g regular rice, 50g glutinous rice, 500g frog meat, spring onions, ginger, soy sauce, dark soy sauce, pepper, cooking oil, and seasonings (salt, sugar, MSG, etc.)

Directions:

• Combine regular rice and glutinous rice in a pot with water and cook until soft. Season with a pinch of salt.
• Clean the frog meat and marinate with salt, soy sauce, pepper, a touch of sugar, and dark soy sauce. Let it sit for about 15 minutes to absorb the flavors.
• Simmer the frog meat on low heat until tender and the sauce thickens. Garnish with chopped spring onions and a dash of pepper for extra aroma.

The Spicy Braised Frog is a delicious combination of tender frog meat simmered in a rich, flavorful sauce that coats the meat perfectly. The slightly fatty texture of the frog meat paired with the thick, aromatic sauce creates a dish that's incredibly satisfying. This dish will undoubtedly elevate any meal, making family dinners even more enticing with its bold and savory flavors.

Ingredients:

• 4 frogs, 3 white peppercorns, 5 chili peppers, coriander, basil, five-spice powder, cooking oil, onion, garlic, mayonnaise, and seasonings (salt, sugar, MSG, etc.)

Instructions:

• Peel and finely chop the onion and garlic. Clean and slice 3 chili peppers, leaving 2 to finely chop. Clean the frog, cut into 4 pieces, and let it drain.
• Marinate the frog meat with chopped onion, garlic, sliced chili peppers, seasonings, five-spice powder, and oil for about 30 minutes to let the flavors penetrate.
• Clean and chop the coriander and basil, wash the green peppercorns, and crush them. Prepare the braising sauce by frying 2 tablespoons of oil with the remaining onion, garlic, and half a teaspoon of chili powder for an appetizing color.
• Transfer the frog into a clay pot, add the prepared ingredients along with 2 tablespoons of mayonnaise, and simmer over low heat until the sauce thickens, turning a beautiful brown color, enveloping the tender frog meat with a savory finish.

The stir-fried frog with satay is a flavorful dish, where each bite of frog meat is infused with the spicy heat of the chili. It’s perfect for pairing with rice or even a bowl of porridge. The tender sweetness of the frog meat combined with the pungent heat of the satay makes this dish a popular choice. The cooking method helps eliminate the frog's natural odor, enhancing the aroma and deepening the flavor of the meat.

Ingredients:

• 4 frogs, cleaned and prepped
• Onion, garlic, ginger (crushed)
• Spring onions, perilla leaves, cilantro
• 3 teaspoons satay chili paste, sugar, seasoning powder, fish sauce, pepper

Instructions:

• Clean the frog meat, rinse it with white wine, and pat dry. Marinate with some crushed ginger and a little wine.
• Wash and chop the spring onions, perilla leaves, and cilantro into bite-sized pieces.
• Fry the onion and garlic until fragrant, then stir in the satay chili paste and cook for a minute.
• Add the marinated frog meat and stir-fry, seasoning with some seasoning powder, sugar, and a splash of fish sauce.
• Continue stir-frying until the frog meat is cooked and golden brown. Add pepper to taste, and adjust the seasoning. Toss in the spring onions, perilla leaves, and cilantro and give it a quick stir before turning off the heat.

Frog Stew in a Clay Pot is a delicious and nutritious dish that brings a rustic, homey touch to your meals. This dish is not only a healthy choice for your family but also an interesting and flavorful treat. You can try making this dish for a cozy weekend meal.

Ingredients:

• 3 fresh frogs, 1 bulb of garlic, 3 slices of ginger, 100g broccoli, 1 carrot, 4 shiitake mushrooms, spring onions, soy sauce, ground pepper, cornstarch, cooking oil, chili, and seasonings (salt, sugar, MSG…)

Instructions:

• Clean the frogs, cut them into bite-sized pieces. Peel and crush the garlic, slice the ginger, cut the broccoli and carrot into pieces. Soak the shiitake mushrooms in water, then rinse them. Chop the spring onions into short lengths.
• Marinate the frog meat with seasoning powder, fish sauce, soy sauce, and ground pepper. Let it sit for about 10 minutes to absorb the flavors.
• Place the frog pieces in a clay pot, add the garlic, ginger, and water, and simmer until cooked through. Then, add the broccoli, carrot, and shiitake mushrooms, and continue to cook until tender. Mix some cornstarch with cold water and stir it into the stew to thicken. Add a little more ground pepper, then serve with soy sauce and chili on the side.

Sesame-Crusted Fried Frogs offer a delicious combination of crispy outer coating, sweet and tender frog meat, and aromatic sesame. This dish is a popular choice, especially for a weekend treat. It’s perfect for bringing warmth and happiness to family gatherings, making it an excellent choice for a cozy family meal.

Ingredients:

• 4-5 large frogs, white sesame, 2 eggs, 100g flour, 50g cornstarch, and common seasonings (salt, sugar, MSG…)

Instructions:

• First, wash the frogs with rice wine and ginger to remove any unpleasant odor. Rinse them again with water, then drain. Separate the legs and body.
• Marinate the frogs with 3 teaspoons of seasoning powder and 1 teaspoon of ground pepper. Let it sit for 15 minutes. Beat the eggs and add 2 teaspoons of cornstarch, mixing them well.
• In a separate bowl, mix the flour, cornstarch, and sesame seeds (according to your preference). Dip the marinated frogs in the egg mixture, then coat them evenly with the flour-sesame blend.
• Heat oil in a pan and fry the frogs until crispy. Once done, plate them and serve with chili sauce for dipping.

Fried Frog Sausage is a unique and incredibly appetizing dish. The crispy fried frog sausage is simple to prepare yet full of flavor, making it an interesting option for weekend meals. Though it's a bit unfamiliar to many, it’s a must-try for anyone looking to spice up their cooking routine!

Ingredients:

• 200g frog legs, 100g minced pork, 40g dried pig intestines, 10g coriander, 10g dill, 10g black peppercorns, soy sauce, cooking oil, and common seasonings (salt, sugar, MSG…)

Instructions:

• First, clean the frog legs with some smashed ginger to remove any odor. Remove the meat from the bones and finely chop it.
• Soak the dried pig intestines in water for about five minutes until soft, then drain. Wash and finely chop the coriander and dill, and crush the black peppercorns.
• Mix the frog meat, minced pork, and the herbs together, adding soy sauce, seasoning powder, sugar, and MSG. Let the mixture marinate for 15 minutes to absorb the flavors.
• Stuff the mixture into the pig intestines, making sure to pack it tightly, then tie both ends. Steam the stuffed sausages until cooked. Afterward, fry them in hot oil until golden brown, then slice into bite-sized pieces. Serve with salt, pepper, and lime or soy sauce for dipping.