Singapore Frog Porridge, No Added Refined Sugar

Method

1. Remove the skin, backbone, innards and the tendons along the legs. Wash the frog with wine and ginger or with vinegar and salt to clean it, then rinse thoroughly.
2. Cut the frog into 4 pieces, 2 legs and 2 body pieces, drain them and put them in a bowl with 5g spring onion whites, 15g dried chili, 20g minced garlic, 5g minced bird's eye chili, 15ml white rice wine, 5g seasoning powder and 30g cornstarch. Mix well and marinate for 30 to 45 minutes.
3. Rinse 100g rice, put it in a pot with 500ml water and 4g salt, stir and set it on the heat. Once it boils, stir it, lower the heat and simmer until the grains break down.
4. When the porridge is soft, stir in 5ml sesame oil and 5g toasted black sesame.
5. Make the sauce: put 13.5g kOBE Monk Fruit Blend, 150ml water, 15ml rice vinegar, 15ml oyster sauce and 15ml dark soy sauce in a bowl and stir until dissolved.
6. Heat a pot, add 1 tablespoon cooking oil, and once it is hot, add all of the marinated frog and stir fry until cooked through.
7. Pour in the sauce, cover and cook over low heat until it thickens, then add the chopped spring onion and a little black pepper and serve with the hot porridge.

Tips

• The porridge and the frog cook separately and only meet in the bowl, which is what defines the dish.
• The seller at the market will clean the frog for you if the preparation looks like too much work.
• The cornstarch in the marinade holds the moisture in, so the frog does not dry out in the pan.
• Simmer the sauce over low heat and lift the lid for the last minute so it reduces and clings to the meat.
• Cook 100g of rice with exactly 500ml of water, since topping the pot up partway costs the porridge its thickness.