Pureed frog (Pon Kop)
In the rain season, fields of rice are full of water and amazing green rice. Besides, there are still, fish, crab, and frogs which are used for cooking as popular dish for farmers. Pureed frog (Pon Kop) is one of them
Lao Kitchen
phakhaolao.la
Ingredients
- 2 frogs (can be grilled frog)
- 3-5 egg plants
- 3-5 shallots
- 5 chilies
- 7-10 ginger leaves
- 3 Kaffir Lime leaves
- 2 cloves for lemon grass
- Padek (Fermented fish)
Method
- Put the water and Padek in a medium pot, and then bring to the boil.
- Wash the frog inside and out; Then, place in the boiling liquid.
- Put lemongrass, leaves of Kaffir Limes in boiling liquid and covered for 2 minutes.
- Place frog and eggplants in the boiling liquid and covered for 15 minutes. when it was cooked, leave it for cooling
- Grill the shallots and chilies over a gas or charcoal fire until blackened.
- When cool, remove most of the blackened skins. Leaving on a little will enhance the final flavor. Put these ingredients into a mortar and pound to a coarse paste (or pulse in a small food processor).
- Add frog and eggplants to mortar. Pound together, adding a few tablespoons of the fish broth until the mixture has the consistency of runny porridge. Taste (Add salt or fish sauce if required)
- Stir in the chopped ginger's leaves, taste and adjust. Put the finished purée in a serving bowl.
Noted: serve with Four Leaf Clover
Recipe by kedsalin