Yellow bamboo with Crispy Frog Hotpot
It's the combination of delicious frog meat and yummy broth soup to create unforgetable feeling for your mouth
Ingredients
Frog preparation
-
Yellow Bamboo 150 g
-
Frog separate skin 500 g
-
Turmeric powder 5 g
-
Seasonal local lettuce 150 g
-
Satay (chilli paste) 30 g
Hotpot Broth
-
Vinegar 80 g
-
cooking oil for deep fry 100 ml
-
Fish Sauce 30 g
-
Morning glory cut long pieces 150 g
-
sawleaf 20 g
-
Spring Onion 20 g
-
Garlic, chopped 20 g
-
wild betel leaf slide 50 g
Serve
-
Dry Flat noodle 200 g
Preparation
-
Frog preparation
- Marinade from into turmeric powder.
- Cover frog with Knorr Cornstarch and then deep fry till brown colour.
- Clean vegetable and bamboo, then chop into small pieces
-
Hotpot Broth
- Heat another pan andstir-fry garlictillfragrance.Add yellow bamboo with a bit offish sauce. Setaside.
- In the hot pot, stir-fry shallot till fragrance, add water and bring it to boil then add Knorr Chicken Broth Base. When its boiling, season with Knorr Lime Powder, Knorr Chicken Powder, sugar andfish sauce to adjust the taste. Ready to serve as a stock base.
- In the same pot, add frog, yellow bamboo and all the vegetables.Boil anddiscard the curdle on surface.
-
Serve
- Serve with noodles and vegetables.
