Last updated on December 20th, 2017 at 08:15 pm
A fellow eczema mama suggested I look into frog legs as a healthy protein for Corey and I thought it was a great idea!
Benefits and nutritional value of frog legs
Frog legs have the similar mild taste and texture of chicken. It is leaner than chicken and are a marvellous source of protein, potassium and omega-3 fatty acids. It also contains iron and lots of vitamins.
Every 100g of Frog legs contain only 0.3g of fat which is 10X lesser than an equivalent amount of chicken breast.
For these reasons, frog legs have long been lauded as a praiseworthy protein full of good health benefits for growing children (and anyone trying to lose weight!).
But before you rush to the market to stock up on this white protein, there are a few drawbacks to consider.
How it is cooked
Obviously deep fried frog legs would probably contain less nutrients than a broiled version. And the most common stir fry is made with sauces that have high salt and MSG content. So how your healthy frogs legs are prepared would definitely make a difference.
Frogs legs are expensive. 3 medium sized whole frogs (approx 300g) cost S$10 in a neighbourhood wet market. The same S$10 gets me a whole sakura chicken. Now that is expensive!
Where are the frogs from?
The uncle who sold me the frogs from the wet market said his supply were from a farm in Malaysia. He also mentioned that there are some air flown from Taiwan.
Not that I would attempt to catch any wild ones anytime soon, but being farm bred did leave some unanswered questions about how they are reared. And more importantly, were nasty stuff like antibiotics, hormones or steroids used in their rearing.
The Corey friendly version of Stir fry frogs legs with ginger and scallions
Frog legs with hot porridge on a wet rainy day is my ultimate comfort food. And I wanted to recreate this dish into a Corey friendly version.
In coming up with the following recipe, I address the first drawback of unhealthy cooking method. Steaming and broiling without any sauce or spices is bland and boring. Corey makes sure I know this from his animated reactions and strong protests of ‘NO’ when I try to feed him plain rice. He is getting picky with food and demands more colour and taste. However, given his food allergies and skin sensitivities I have to be conscious of what goes into the ingredients.
There are tons of recipes online, but to make this a Corey friendly version, I’ve substituted common sauces for healthier options. I spent a lot of time going through ingredient labels in the supermarkets, and I have shortlisted a few that has made it to my pantry. You can read about how I choose my sauces and why in my post ‘Top5 eczema mama Healthier Cooking ingredients’.
This photos show you the sauces used in my recipe.
Why I Omit Oyster Sauce
Online recipes usually call for the use of oyster sauce. But as you can see, I do not use it in my recipe. In fact I have stopped using oyster sauce altogether in my kitchen.
Firstly, Corey has not eaten seafood yet so it makes sense not to risk a reaction, no matter how small a trace of oyster in the sauce might be. Additionally, I have not been able to find a healthy version of oyster sauce. All the brands I could find in the supermarkets were full of preservatives, artificial colourings and MSG.
To make my own version of an oyster sauce, I mix in a teaspoon of corn starch with this red date thick soy sauce.
I was a bit skirmish when I first saw the frogs in the wet market. These were freshly slaughtered and skinned that morning. The ones I bought still had some blood on it so I had to clean them properly at home. Here they are after a nice wash.
I wished I had more time to take photos of the preparation and cooking. But with active toddlers screaming for attention I had to work fast. Lucky for me, the cooking was fast and easy. The final product was gobbled up in minutes of hitting the table. The kids loved it!
The recipe is below!
We’re off to a froggy excursion tomorrow to Jurong Frog Farm
I knew that if the kids liked eating the frogs I would need to address the other 2 drawbacks of cost and source of frog legs. I wanted to find more sustainable options to cook this dish (and other yummy froggy dishes) more regularly.
Jurong Frog Farm seems to fit my needs. They are a locally run family business started in the 1970s. Their mission statement stated in their website is ‘ JURONG FROG FARM (JFF Pte Ltd) strives to deliver fresh and high quality farm products strictly without the use of any antibiotics, hormones or steroids’. It is also indicated on the website that they have farm tours and are able to deliver.
Since tomorrow is teacher’s day holiday and Riley is off from school, we will be going on a excursion to learn more about this food source and their farming methods.
update: post on our Hoppity Excursion to Jurong Frog Farm
This is not a sponsored post. All opinions expressed are my own.
300g of frog legs or whole frogs
1 teaspoon of red date sauce
1 teaspoon of sesame oil
1 teaspoon of soya sauce
1 teaspoon of corn starch
1.5 teaspoon of red date sauce
1.5 teaspoon of soya sauce
1 teaspoon of corn starch
30ml of water
sea salt to taste
1 tablespoon of rice bran oil
2 cloves of garlic
20g of old ginger
A few sticks of scallions
Wash and chop up the frogs into sections. Follow the joints of the legs and arms as a guide of where to cut. Mix in the marinate ingredients and set aside till ready to stir fry.
Heat up the oil in a wok and stir fry the garlic, ginger and white parts of the scallions till fragrant.
Toss in the marinated frog and stir fry for a minute.
Pour in the simmering sauce and cover the wok and allow the frogs to cook for another few minutes. When the flesh of the frog legs turn white the frogs are cooked. Stir in the green parts of the scallions and add salt to taste (you can omit salt if not needed).