Ask the seller to skin the frog legs. At home, rinse them well with salt, cut into three pieces, and drain. Marinate the frog legs with chopped shallots and garlic (save a little for later), oyster sauce, dark soy sauce, seasoning powder, sugar, and pepper for about 1 hour.

Rinse the rice and cook it with washed pandan leaves in a rice cooker, using a bit more water than usual for cooking rice. After cooking, remove the pandan leaves, add more water if needed, and cook again until you get a thick porridge (don’t make it too watery for this dish).

Heat oil in a pot and sauté the remaining shallots, garlic, and julienned ginger until fragrant. Add the marinated frog legs, stir-fry until firm, then add chili peppers (if you like it spicy) and the marinade. Cover and cook until the frog legs are cooked through and flavorful. Adjust seasoning to taste. If desired, dissolve cornstarch in a little water, add to the pot, stir well, then turn off the heat.

Spoon the porridge into bowls. Singapore frog porridge is best served hot. Enjoy!

Being together every day is happiness. Cooking together brings so much joy 💖💖💏