Kodok goreng mentega (butter-fried frog legs) is normally served in most Indonesian-Chinese eateries. Do the frog legs really get to be fried in a truckload of butter? Not exactly, it's more stir fried, with just a bit of butter (butter is expensive!), and lots of garlic, onion and sauces, typically soy, sweet soy and Worcestershire sauce. In typical Indonesian Chinese restaurants, you can see various proteins listed under goreng mentega/butter fried, from poultry to seafood, including frog legs.
When I saw these plump little frog legs in the supermarket for HK$33...I immediately grabbed it without thinking. I forgot that SC wouldn't be able (too lazy) to handle the tiny little pieces of meat on tiny little bones...I just thought of myself. Oh wells, I can just peel the meat off for him, right? At least that was the plan :)
Recipe
- about 0.5 lb frog legs (more would be nice ^_^)
- 1 onion, sliced thinly
- 0.5 cm ginger, crushed
- 2 cloves garlic, crushed
- a sprig of spring onion, cut into long chunks
- olive oil, butter, light soy sauce, sweet soy sauce, Worcestershire sauce, pepper, a bit of corn starch, a bit of hot water
Marinate frog legs in a bit of Worcestershire sauce, a dash of soy and corn starch while preparing other ingredients. Once done, quickly fry frog legs in hot oil with a teaspoon of butter, set aside, drain excess oil with paper towel. Saute garlic, ginger and onion in olive oil with 1 teaspoon of butter, add sauces (ratio of soy and sweet soy = approximately 1:2), add a bit of hot water if you want more sauce, once you've achieved the desired balance of flavors, add frog legs into the sauce, mix well, do not overcook, add spring onion, serve with steamed rice.
Just like most of my favorite Indonesian dishes, I enjoyed devouring this dish with my bare hands...licking the frog bones, my fingers and the plate in the process. You gotta love all the yummy noises you're bound to make :)