Frog Leg Recipe with Crispy Sesame Crusted, Creamy Spinach Puree & Spinach and Feta Cheese Canelloni ala Dentist Chef

Sesame Crushed Frog Leg with Creamy Spinach Puree and Canelloni

I really love frog legs for it’s succulent and “sweet” flesh flavours. It’s almost like a tiny little free range chicken or malay/kampong chicken. Asian descent, especially east asian such China, Korea and Japan is the most frog consummers country. Frog leg called swikee or “water’s chicken” in Indonesia. Swikee soup is stewed frog in hot, sour and spicy frog leg with fermented soy bean taucho that populer in Purwodadi, Central Java. You can find the  recipe here. Another popular frog cuisine in Indonesia is butterred frog leg or kodok goreng mentega in Bahasa Indonesia. I’ve been posted the buttered frog leg recipe  here.

Sesame Crushed Frog Leg with Creamy Spinach Puree and Canelloni

I just know that French had it’s own frog leg dish too.They had a freched stly frog (Note : just known about the french lamb rack recently). This simply treatment of frog leg make a fancy and cute looking frog leg. you shoud make a circle cut to the lower end of the femur or leg bone and pulled the meat to the other end, forgive my instruction then watch the video of making frenched frog leg here.

Crispy crusted outside and juicy succulent frog meat inside !

I served the Sesame crusted frenched frog leg with Spinach and Feta Cheese Stuffing Canelloni, creamy spinach puree and a little of chili oil. Playing and combining lot’s of texture and flavour is the secret of french cuisine. The sesame crustes is perfectly crispy and the frog leg meat is still juicy and succlulent, nothing possibly better than that. Instead of roasting the the frog leg, you can even deep fried, just make sure that you use enough amount of oil to completely submerged entire frog leg.

Sesame Crushed Frog Leg with Creamy Spinach Puree and Canelloni

INGREDIENT :

Sesame Crusted Frog Leg Recipe :

Frenched frog leg: cute little froggie!

• 6  frog leg, frenched, instruction here
• 1/2 tsp freshly grounded black peppercorn
• 1/4 tsp mixed italian herbs( thyme, rosemarry, oregano etc)
• 1 tsp olive oil (for spraying)
• 1 tbsp white wine vinegar
• 1/3 cup regular sesame seed, toasted
• 5 tbsp black sesame seed
• 2 tbsp butter
• 2 egg yolk
• salt and pepper to taste
• 1 tbsp spiced flour

INSTRUCTION:

How to Make Sesame Crusted Frog Leg:

• Preheat oven to 200 degree Celcius.
• Pat dry the frenched frog leg, season mixed italian herbs, black peppercorn and drizzle with vinegar, set aside
• Meanwhile, mix the regular and black sesame in another bowl, set aside
• In another bowl, make a batter by mix egg yolk, spiced flour, salt and pepper, set aside
• Pat dry the frenched frog leg, dip a the frog leg into the batter then dip intothe sesame mixture
• Arrange the frog leg in a oven rack, spray all over with olive oil
• Put into oven and roast the frog leg about 5-7 minutes (you can even deep fried)
• Voila your crispy sesame crusted frog leg is ready!
• Serve with Spinach and Feta Cheese Stuffed Canelloni ,*Creamy Spinach Puree, **Chili Oil,
  and Balsamic Reduction Sauce

*Creamy Spinach Puree Recipe:

• 1 cup fresh spinach leaves
• 3 tbsp heavy cream
• 3 roasted garlic, mashed
• salt and pepper to taste
• 3 tbsp chicken broth

How to Make Spinach Puree:

• Put the spinach into heatproof glass bowl, steam for about 3 minutes until soften
• Put all ingredient in a blender, proces until smooth and add more broth for your preference consistency

** Chili Oil recipe:

• Add 1 tbsp chili powder /or 2/3 tbsp fresh chopped chili to 1/3 cup olive oil, add a pinch of salt
• Heat the oil until warm and slightly boiled, turn of the heat and chilled
• Strain the oil with fine sieve cheese cloth and serve immediately

Garnish : buabok/ peugaga leaves, chili blossom, woodear mushrooms and lemon basil leaves.

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1. Confit d’Oie /Goose Confit Recipe Serve with Mashed Purple Sweet Potato, Cherry Tomato & Musrooms Confit
2. Recipe : French Style ESCARGOT Wannabe (Giant African Land Snail)
3. Resep Pistachio Nuts Crusted Black Seabass Fish Fillet ala Dentist Chef
4. French Style Frog Leg with Sweet Potato Crusted, Creamy Chilli Saffron Sauce and Wasabi Mayonaise
5. Tea Smoked Salmon Recipe, Herbs Butter Rice and Dragon Fruit Salad
6. Pan Seared Marlin Fillet with Black Garlic,Chilli & Lemongrass Sauce, Balsamic Vinegar Reduction and Aglio Olio Pasta : Fine Dining Features Recipe
7. Pistachio Crusted Lamb Chop/Rack with Feta Cheese & Spinach Stuffing
8. Grilled Cajun Style Tuna Steak with Creamy Dill Sauce ala Dentist Chef
9. Pan Fried Fish with Mashed Sweet Potato, Pesto Sauce and Balsamic Reduction ala Dentist Chef
10. Pan Fried Barramundi Fillet with Creamy Green Peppercorn Sauce and Mashed Sweet Potato (Resep Kakap Putih & Saus Lada Hijau)
11. Resep Fish Cordon Bleu with Creamy Dill Sauce and Asparagus ala Dentist Chef
12. Pan Fried Seabass in Black Cumin and Sesame Crusted with Roasted Stuffed Jalapeno pepper, Pumpkin Purée and Balsamic Reduction
13. Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce: IT’S FUSION TIMES !
14. Resep Butter Poached Salmon & Sliced Jalapeno’s Pepper Aglio Olio Spaghetti
15. Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef

French Style Frog Leg with Sweet Potato Crusted, Creamy Chilli Saffron Sauce and Wasabi Mayonaise

Frog legs are one of the better-known delicacies of French and Cantonese cuisine. They are also eaten in other regions, such as Thailand, Vietnam, Indonesia, the region of Alentejo in Portugal, Spain, Slovenia, northwest Greece, and Northern Italy, as well as the Southern regions of the United States. Currently the world’s largest exporter of frogs is Indonesia, also a large consumer. In regions such as Brazil, Mexico and the Caribbean many frogs are still caught wild. A type of frog called the edible frog is most often used for this dish. Frog legs are rich in protein, omega-3 fatty acids, vitamin A and potassium.They are often said to taste like chicken^, because of their mild flavor, with a texture most similar to chicken wings^. The taste and texture of frog meat approximately between chicken and fish.Frogs are raised commercially in certain countries, e.g. Vietnam. Frog muscle does not resolve rigor mortis as quickly as warm-blooded muscle (chicken, for example), so heat from cooking can cause fresh frog legs to twitch.The term “Frenched” of any bony or bone-in  meat means to exposing the bone for easy and fine serving.

Resep paha kodok ala Perancis dengan saus saffron pedas dan mayones wasabi

In the English-speaking world this dish is most often associated with French cuisine, and hence a commonly used insult for the French is the Frogs.Frogs legs or cuisses de grenouille are particularly traditional in the region of the Dombes (département of Ain). Widespread consumption is relatively recent occurring within two hundred years.

In Indonesian cuisine, frog-leg soup is known as swikee or swike, most probably brought by the Chinese community in Indonesia and popular in Chinese Indonesian cuisine. Swikee is mainly frog-leg soup with strong taste of garlic, gingers, and fermented soya beans (tauco), accompanied with celery or parsley leaves. Swikee is a typical dish from Purwodadi Grobogan, in Central Java province. There is also fried frog-legs in margarine and sweet soy sauce or tomato sauce, battered deep fried, grilled frog-legs or frog eggs in banana leaves (pepes telur kodok). The Javanese also eat the dried and crispily fried frog skin. The taste is close to the fried fish skin. Indonesia is the world’s largest exporter of frog meat, exporting more than 5000 tonnes of frog meat each year, mostly to France, Belgium and Luxemburg.Most of the supply in western Europe comes from frog farms in Indonesia, however there is concern that the frog legs from Indonesia were poached from wild frog populations that may be endangering wild amphibians.

French style plating and garnishing crime scenes reconstruction!

Ingredient :

French Style Frog Leg Recipe:

• 6 pairs of frog leg, frenched (cut the bone and meat juction in the bone end/joint then pulled the meat to another side)
• 1 tsp cajun seasoning (Mc Cormic)
• 1/2 tsp freshly grounded black peppercorn
• 1 tsp white wine vinegar
• 1 tsp olive oil (for spraying)
• 1/2 cup roasted purple potato, peeled, grated (for crusted layer)
• 2 tbsp butter
• 1 egg white
• salt and pepper to taste
• 1 tsp flour

Wasabi Mayonaise Recipe:

• 3 tbsp mayonaise
• 1/4 tsp wasabi paste
• 1/4 tsp mirin/ rice wine
• 1/2 tsp chopped garlic chives*optional

Creamy Chilli Saffron Sauce Recipe:

• a pinch of saffron thread
• 1/4 cup heavy cream
• 1/2 tsp chilli/cayyene pepper powder
• 1/2 cup white wine
• 1 tbsp butter
• 1 tsp olive oil
• 2 cloves garlic, pureed
• 2 cloves shallot, pureed
• salt and pepper to taste

French Style Plating Garnish:

• Poached baby carrot
• Roasted baby onion
• Poached spring onion
• Shaved cherry belle radish
• shaved cucumber
• Wasabi paste
• Edible micro greens
• Saffron thread
• Roasted frog feet

Instruction:

How to make wasabi mayonaise :

• Mix all ingredient in a glass bowl, set aside
• Refrigerate until serve

How to make creamy chilli saffron sauce:

• Add the saffron to the heavy cream, stirr well and let in infused into bright yellow color about 20 minutes
• Heat up butter and olive oil in a heavy bottom sauce pan, saute garlic and shallot puree until fragrant but not yet browned.
• Pour the white wine and add the chilli powderand , bring to boil
• Simmer until half amount, add the saffron infused heavy cream and season with salt and pepper, bring to boil
• Simmer until became a thick sauce

How to make french Style Frog Leg:

• Preheat oven to 200 degree Celcius.
• Pat dry the frenched frog leg, season with cajun seasoning, black peppercorn and drizzle with vinegar, set aside.

• Meanwhile, mix the butter and the grated sweet potato, set aside
• In another bowl, make a batter by mix egg white, flour, salt and pepper, set aside
• Pat dry the frenched frog leg, dip a half of the frog leg into the batter then dip into grated sweet potato mixture

• Arrange the frog leg in a oven rack, spray all over with olive oil
• Put into oven and roast the frog leg about 10 minutes, flip over and oven another 2 minutes

You May Also Like :

1. Recipe : French Style ESCARGOT Wannabe (Giant African Land Snail)
2. Confit d’Oie /Goose Confit Recipe Serve with Mashed Purple Sweet Potato, Cherry Tomato & Musrooms Confit
3. Resep Pistachio Nuts Crusted Black Seabass Fish Fillet ala Dentist Chef
4. Pan Seared Marlin Fillet with Black Garlic,Chilli & Lemongrass Sauce, Balsamic Vinegar Reduction and Aglio Olio Pasta : Fine Dining Features Recipe
5. Grilled Cajun Style Tuna Steak with Creamy Dill Sauce ala Dentist Chef
6. Pan Fried Fish with Mashed Sweet Potato, Pesto Sauce and Balsamic Reduction ala Dentist Chef
7. Pan Fried Barramundi Fillet with Creamy Green Peppercorn Sauce and Mashed Sweet Potato (Resep Kakap Putih & Saus Lada Hijau)
8. Resep Fish Cordon Bleu with Creamy Dill Sauce and Asparagus ala Dentist Chef
9. Pan Fried Seabass in Black Cumin and Sesame Crusted with Roasted Stuffed Jalapeno pepper, Pumpkin Purée and Balsamic Reduction
10. Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce: IT’S FUSION TIMES !
11. Resep Butter Poached Salmon & Sliced Jalapeno’s Pepper Aglio Olio Spaghetti
12. Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef

Resep Kodok Goreng Mentega ala Dentist Chef

Resep Kodok goreng mentega….
Setelah ‘berkenalan’ dengan daging kodok, aku memberanikan diri mencoba kodok goreng mentega di resto chinese langgananku, kodoknya digoreng tepung terus ditumis dengan saus mentega, disajikan di atas ‘mangkuk’ dari mie yang digoreng garing….
Terinspirasi dengan sajian tersebut, aku mecoba membuat sajian yang sama, rasanya mirip2lah, ‘mangkuk’ mienya aku buat dari mie instan yang kurebus dulu, terus disusun diatas saringan minyak dan digoreng sampai garing dalam minyak goreng yang banyak
Bahan:

# 300 gr paha kodok batu, belah dua
# 3 sdm tepung sagu
# 1/2 sdt garam
# 1 sdt air jahe
Saus:
1 sdm butter
1 sdm margarin
1 sdm bawang putih cincang
1/2 bawang bombay, iris memanjang
1 sdt jahe cincang
1/2 sdt cabe giling
2 batang daun bawang, potong2
1 sdm saus tiram
1 sdm kecap mamis
1 sdm kecap inggis
1 sdt kecap jamur
1/2 sdt balsamic vinegar
1 sdt minyak wijen
Cara membuat

# Campur daging kodok dengan garam, air jahe/lemon dan kecap asin, rendam 10 menit, tiriskan sampai kering
# Lumuri dengan tepung sagu, gorengy sampai kecoklatan, tiriskan
#Panaskan butter dan mentega sampai lumer, tumis bawang putih dan bawang bombay sampai harum, masukkan cabe dan cincangan jahe dan tumis sebentar
# Masukkan saus tiram, kecap jamur, kecap manis, kecap inggris dan semua sisa bahan
# Setelah agak mengental, masukkan daging kodok goreng
# Sajikan diatas ‘mangkuk’ mie

Resep Kodok/swike kuah tauco pedas

Resep Swike Kodok Tauco Purwodadi

Masakan Kodok/swike dalam bahasa mandarin yang berarti ‘”ayam air” sering kita jumpai di restoran chinese food. Daging kodok batu yang besar keliatannya “menantang” untuk dimasak. Untuk sebagian orang memang kodok hidup terlihat “creepy”, tp kalo sudah dibersihkan dari kulit dan jeroannya sampai tinggal dua potong paha belakang malah keliatan menggiurkan
Rasanya dagingnya mirip dengan daging ayam, tp lebih rasanya lebih gurih.

Gooling resep kodok atau swike, kebanyakan resepnya gak jauh2 dari swike Purwodadi atau resep kodok goreng mentega, tp buat perkenalan dengan daging kodok aku pilih resep swike Purwodadi dengan kuah tauco yang pedas……
Bahan :
5 ekor paha kodok batu, sekitar 350 gr
1 sdm tepung sagu
1 sdt kecap asin
1/2 sdt garam
1 sdt air jahe/lemon

Kuah tauco:

2 sdm tauco medan
10 buah cabe rawit
5 buah cabe merah
3 cm jahe
1/2 bawang bombay, iris2
6 siung bawang merah
10 siung bawang putih
2 buah belimbing wuluh, potong2
haluskan semua bahan, kecuali bawang bombay dan belimbing wuluh
1 sdm minyak goreng untuk menumis
Cara Membuat Kodok/Swike Purwodadi:
# Campur daging kodok dengan garam, air jahe/lemon dan kecap asin, rendam 10 menit, tiriskan sampai kering
# Lumuri tipis dengan tepung sagu, goreng sampai kecoklatan
# Panaskan 1 sdm minyak, tumis bumbu halus sampai matang
# Masukkan daging kodok, bawang bombay dan belimbing wuluh
# Tambahkan air secukupnya, didihkan dan hidangkan panas2
# Kalau kurang asam tambahkan dengan perasan jeruk nipis, kalu kurang pedas, tambahkan cincangan cabe rawit