Chai's Choices: Frog Legs - Hawaii News Now - KGMB and KHNL

Chai's Choices: Frog Legs

HONOLULU (HawaiiNewsNow)-Chef Chai is back with yummy recipe for a rare treat, Frog Legs!  Grace Lee joins the Chef Chai to show it's not that hard to do!

 

Crispy Frog Legs with Hamakua Mushroom Risotto

 

Ingredients:          10 pieces frog legs

          List A:        1 tablespoon chopped garlic

                             1 tablespoon chopped shallot

                             1 tablespoon chopped ginger

                             1 tablespoon chopped green onion

                             1 tablespoon chopped Chinese parsley

                             1 tablespoon whisky

                             2 tablespoons Aloha Shoyu

                             1/8   tablespoon ground black pepper

                             1/8  tablespoon sugar

 

Preparation:

~ Clean frog legs set aside

~ Combine the ingredients in list A and use as the marinate.

~ Marinated frog legs with the mixture for 2 hours or over night, keep turn the frog legs every hour to make sure the marinated get in to evenly

~ Remove the frog from the marinate and dust with flour the deep fry the frog legs at 300-350 degree oil or until the frog turns to a golden brown. Set aside and serve on top of the risotto.

 

Hamakua Mushroom Risotto

Serving 2

Ingredients            1 cup Hamakua Mushroom

                   2 tablespoon of olive oil

                   1 tablespoon of chopped fresh leek

                   1 small of clove of fresh garlic, chopped

                   1 clove of fresh shallot, chopped

                   2 cups of Aborio rice

                   1 oz. of dry white wine

                   3 cups chicken stock

                   2 tablespoons of dices zucchini

                   2 tablespoons of fresh green peas

                   ½ cup of heavy cream

                   1/2 cup Shredded Parmesan cheese

1 tablespoon of unsalted butter

1 tablespoon of truffle or truffle oil

Pinch of fresh herbs and lemon zest

Preparation

~In a medium high heat pan sautéed shallot, garlic and leek with olive oil for a minute just to sweat it then add Aborio rice, cook for another minute then add white wine, and one quarter of chicken stock, keep stirring to prevent the rice from sticking to the pan, slowly add the stock when the rice getting dry little by little.  Keep cooking the rice for 15-20 minutes or until the rice almost done about 90% cooked.

~ In another hot pan sear the mushroom with a tablespoon of oil or butter both sides until they cook

perfectly about a minute or two then add to the risotto.

~ Add heavy cream, zucchini, green peas, and cook for a minute then add butter, truffle and Parmesan Cheese.  Cook for 30-45 seconds more turn off the heat add fresh herbs and lemon zest

~ with a pasta bowl, plate some risotto in the middle of the bowl and top with sautéed frog legs

Crispy Frog Legs with Hamakua Mushroom Risotto

 

Ingredients:          10 pieces frog legs

          List A:        1 tablespoon chopped garlic

                             1 tablespoon chopped shallot

                             1 tablespoon chopped ginger

                             1 tablespoon chopped green onion

                             1 tablespoon chopped Chinese parsley

                             1 tablespoon whisky

                             2 tablespoons Aloha Shoyu

                             1/8   tablespoon ground black pepper

                             1/8  tablespoon sugar

 

Preparation:

~ Clean frog legs set aside

~ Combine the ingredients in list A and use as the marinate.

~ Marinated frog legs with the mixture for 2 hours or over night, keep turn the frog legs every hour to make sure the marinated get in to evenly

~ Remove the frog from the marinate and dust with flour the deep fry the frog legs at 300-350 degree oil or until the frog turns to a golden brown. Set aside and serve on top of the risotto.

 

Hamakua Mushroom Risotto

Serving 2

Ingredients            1 cup Hamakua Mushroom

                   2 tablespoon of olive oil

                   1 tablespoon of chopped fresh leek

                   1 small of clove of fresh garlic, chopped

                   1 clove of fresh shallot, chopped

                   2 cups of Aborio rice

                   1 oz. of dry white wine

                   3 cups chicken stock

                   2 tablespoons of dices zucchini

                   2 tablespoons of fresh green peas

                   ½ cup of heavy cream

                   1/2 cup Shredded Parmesan cheese

1 tablespoon of unsalted butter

1 tablespoon of truffle or truffle oil

Pinch of fresh herbs and lemon zest

Preparation

~In a medium high heat pan sautéed shallot, garlic and leek with olive oil for a minute just to sweat it then add Aborio rice, cook for another minute then add white wine, and one quarter of chicken stock, keep stirring to prevent the rice from sticking to the pan, slowly add the stock when the rice getting dry little by little.  Keep cooking the rice for 15-20 minutes or until the rice almost done about 90% cooked.

~ In another hot pan sear the mushroom with a tablespoon of oil or butter both sides until they cook.

 

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