MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kung Pao Frog Legs
 Categories: Seafood, Chilies, Herbs, Vegetables
      Yield: 4 Servings

    500 g  Frog legs
     10    Dried red chilies; soaked in
           - water until softened
      3    Spring onions; cut into
           - sections
      3    Chile padi (bird's eye);
           - diced, more to taste
      2 tb Garlic; minced
      1 tb Ginger; minced
      2 tb Cooking oil

MMMMM--------------------------MARINADE-------------------------------
      1 tb Soya sauce
      1 tb Kecap manis (sweet soy sauce)
    1/2 ts Pepper
      1 tb Corn flour

MMMMM-----------------------KUNG PAO SAUCE----------------------------
    150 ml Stock
      2 ts Dark soy sauce
      1 tb Oyster sauce
      1 tb Sugar
      1 tb Kecap manis (sweet soy sauce)
      1 ts Chicken bouillon powder
      1 ds Pepper

  Marinate the frog legs with the light soya sauce, kecap manis,
  pepper, and corn flour. Set aside in the fridge for at least
  3 hours.

  Heat up a deep frying pan with the cooking oil and add in the white
  parts of the spring onion, dried chilies, chile padi, minced
  garlic, and ginger. Saute until fragrant.

  Add in the marinated frog legs and stir to mix well.

  Add in the stock followed by the rest of the sauce ingredients.

  Cover the pan and allow it to simmer until it boils.

  Add in the green parts of the spring onion and give it a few quick
  stirs to mix all well.

  Take off the flame and serve hot.

  Recipe by Joyce Chen

  Recipe FROM: https://eatwhattonight.com

  Uncle Dirty Dave's Archives

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