Sweet and delicious frog porridge from the countryside

The previous afternoon, the wind was howling, dark clouds covered the sky. Heavy rain cooled the fields of the Central region, leaving behind stubble after many days of drought. At dusk, the fields were wet, water was invading the low-lying areas. Frogs, toads, and frogs...

Eagerly leaving the cave, they sang a song calling for their mate like a bustling choir in the countryside. The rain gradually stopped. The friends, flashlights in hand and net baskets on their hips, strode out into the fields.

The cool breeze caresses your skin after a sweltering night of intense heat from the long, hot sun. The flashlight beams sweep across the fields, the sound of laughter awakens the night. Your feet step lightly, your hands quickly catch the frogs that are blinded by the light. After a few hours, you return home with a heavy mesh basket hanging from your waist. The frogs are placed in a wide jar, on top of which is a thin bamboo sieve.

The next day, take the frogs out of the jar, rub them with coarse salt, and use a knife to remove the intestines. The slime and fishy smell will slip away when you wash them with vinegar mixed with fish sauce. Go to the garden and cut a bunch of green chives and dig up fresh yellow turmeric. Peel the turmeric, wash it, and pound it. Wash the chives, then cut them into short pieces. Put the frogs in a blender with salt, pepper, sugar, chili, and thinly sliced ​​shallots.

Boil a pan of peanut oil, then add the frog meat and shallots and stir-fry with fresh turmeric until cooked, then remove from the stove. Rinse the rice and put it in a pot of water and boil over a blazing fire. When the rice blooms like pure white flowers floating in the water, add the stir-fried meat and shallots into the pot. After a while, season to taste, add the chives, sprinkle some ground pepper and turn off the stove. You have a rustic porridge dish, rich in the flavor of the countryside after a summer storm.

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