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

french frog leg recipe crusted cispy  frog leg sesame crusted

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.

crisp frog leg recipe deep fried frog leg serice sesame crusted recipe

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.

Frog leg recipedeep fried frog leg crispy frog leg

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.

french style frog leg with sesame crusted cheese spinach cannelloni

Sesame Crushed Frog Leg with Creamy Spinach Puree and Canelloni

INGREDIENT :

Sesame Crusted Frog Leg Recipe :

Frenched frog leg how to frenched frog leg

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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Resep Kodok/swike kuah tauco pedas

Resep Swike Kodok Tauco Purwodadi
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