Frogs sautéed in coconut milk with cách leaves

Ingredients

• 500 g of fresh frog legs (thighs and upper body)
• Betel leaves (or betel leaves if other options are unavailable)
• 1 teaspoon of turmeric powder
• shredded coconut (enough to make 200 ml of milk)
• ginger, chili pepper, garlic
• Grilled peanuts
• salt, sugar, powdered bouillon (or flavor enhancer), to taste

Clean the frogs and reserve only the legs and the upper body. Cut them into large pieces, season with salt and pepper, and add a little chicken or vegetable broth powder. Let them sit for 10 minutes.

Squeeze the shredded coconut to extract 200 ml of milk. Finely chop the chili pepper.

Select tender leaves, wash them, and cut them into thin strips.

In a hot frying pan, sauté some chopped garlic and chili peppers. Then, add the frog pieces, along with the turmeric, and mix well.

Pour the coconut milk into a saucepan and bring to a boil. Season to taste with salt, sugar, and powdered bouillon.

Let the coconut milk simmer over medium heat, stirring until it thickens and the frog legs are fully coated.

Add the chopped cabbage, mix well, then arrange on a plate and sprinkle with toasted peanuts. Serve hot.