Frog legs and Feng Xiang: A love affair

Frog legs series

Tommy

What’s getting us hopping around with joy? Frog legs, of course!

On its own, these treats carry a slightly sweet taste, while delivering a light, tender texture. They are enjoyed all around the world, with countries ranging from Asia, Europe, United States to Africa. Of note, frog legs were so important to the French, that it became their national dish, being incorporated into a great number of their dishes.

Here in Singapore, you can often find restaurants specialising in frog legs packed to the brim on weekends.

So what makes frog legs such a hit? Read on!

A leap back in history
Some of the earliest accounts of frog leg consumption is traced to China in the 1st century AD. It has since become a popular ingredient in Cantonese and Sichuan cuisine. But jump further back to England and you might find that frog legs were eaten earlier than you think. That’s because archeologists unearthed 10,000-year old amphibian bones that showed signs of being broken and burnt. In other wise, it is hypothesised that early man already knew how to make a meal of frog legs.

Different ways to skin a frog
With its light taste, it readily absorbs the ingredients and seasonings it is cooked with. Thus, frog legs are essentially a blank canvas for chefs to experiment on. 

When fried, they produce a crispy exterior with a juicy interior, and are often flavoured with herbs and spices. Sauteeing it will result in a light and more delicate flavour note, while spice lords will love adding chilies and other spices for a kick.

How Feng Xiang does it
Frog legs are our kind of comfort food, and we want it as an integral part of our menu. Which is why we pride ourselves in transforming this protein into an unforgettable dish. Within our Frog Legs Series, we have three iterations of frog legs guaranteed to leave you wanting more.

Frog legs fried porridge
Our Klang fried porridge is already a much sought-after flavour explosion of umami greatness and wokhei deliciousness. But add in frog legs, and the result is just crazy. Leveraging on the frog legs’ chewy texture and ability to soak up all the dark soy sauce marinade of the porridge, the meat becomes the perfect medium to deliver the tastes of both worlds.

Stir-fry frog legs
Cooked in the same sauce as our dry bak kut teh, it comes with a slightly herbal flavour that’s perfect for all the herbal-holics out there. Throw in lady’s fingers and strips of cuttlefish, and you get a dish that is sure to impress.

Fried frog legs
The hero of this dish (apart from the frog legs, of course) is the fried ginger. Fried together, the ginger contributes a not-so overpowering fragrance to the dish. A subtle taste, for a very impactful result.

Don’t frog-get to make a date at Feng Xiang!
We bet you can wait no longer to tuck in to a succulent bowl of frog legs – done up to your liking. At Feng Xiang, we’ve got frog legs and more! Our signature fried porridge comes with variations beyond frog legs, with flavours from abalone, sliced fish to minced pork. It’s an umami treat that you really need to try. 

You won’t go wrong with our bak kut teh dishes as well. Starting from our signature herbal bak kut teh Singapore, which boasts authentic Klang flavours and oh-so tender pork ribs, to our dry bak kut teh, delivered with a thick broth and an amazing blend of spices. Simply mouthwatering. While you’re at it, you can’t miss having our pork trotters – namely the vinegar pork trotters and the braised pork trotters. It’s a tender taste adventure you won’t soon forget!

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