Geylang Lor 9 Fresh Frog Porridge in SS2, Petaling Jaya

kung pow frog leg

Yes, this is a branch of the renowned Singaporean frog leg porridge located in the more dubious part of the island. I’ve had the pleasure of eating at the original Geylang Lorong 9 frog leg porridge in Singapore and have been known to drop by their branch in Petaling Jaya a couple of times and I’ve always found that they cook up a consistently good frog leg dish.

geylang lor 9 frog leg

I went there for a late lunch yesterday and ordered the medium kung pow frog leg claypot (RM 24). You don’t have to eat porridge if you don’t want to – there’s an option for rice as well, which we both went for. However, it should be noted that the awesome kung pow sauce goes better with porridge.

malaysia frog leg porridge

Anyway, I was telling Bonnie about how producers sell food at a higher price to supermarkets compared to restaurants coz the former needs to display their goods while the latter don’t. I remember watching a documentary where a restaurant owner was interviewed saying how supermarkets require better looking food items coz for display while restaurants can get away with the odd ones, since most of the cooking is done without the customer seeing it, but for the life of me I can’t remember exactly where I saw that show.

She sat there listening patiently until it dawned on me…it was actually her reporting assignment that I was watching a couple of days ago and that’s where I heard that fact. -_-

frog leg claypot

The Geylang Lor 9 Fresh Frog Porridge name is a bit of a misnomer since they don’t just serve the frog legs but the entire frog. It tastes really good though – frog meat is exquisitely tender and juicy – it’s like a cross between a fish and a chicken thigh.

geylang lor 9 frog leg us

I still prefer the original Singapore one though. I know they import their frog meat from Malaysia but it still tastes better to me. I suspect it’s the way they cook it – the flagship Singaporean Geylang Lorong 9 porridge place just has better claypot kung fu.

frog leg rice

Order the fresh barley if you can’t take spicy food – their kung pow frog leg can be pretty intense.

Frog leg porridge at Lorong 9 Geylang

Frog leg porridge at Lorong 9 Geylang

Okay, a lot of people have been giving me a hard time about heading down to Geylang in Singapore but I didn’t go there to indulge in the pleasures of the flesh. Oh wait, I did! However, it was frog flesh rather than the Homo sapiens variety. I went there for the famous frog leg porridge. =D

frog legs

The frog leg porridge is at Lorong 9 in Geylang. You can’t miss it. There are pictures of frogs right on the signboard. I’m not a big fan of porridge so I was rather dubious about this, but I like frog legs, it’s the best invention creation evolution since sliced bread. The Chinese calls it tien chi which means “field chicken” – a euphemism if you will.

geylang frog leg porridge

The Lorong 9 Geylang frog leg porridge is the most renowned one in Singapore. I had a bit of a chat with the proprietor and he told me that the frogs are actually from Malaysia since they don’t have frog breeding farms in Singapore. 

preparing frog legs

He also enquired whether it’s my first time eating here, to which I replied in the affirmative. He recommended the Dried Chilli Frog Leg Porridge

Dried Chilli Frog Leg Porridge

It costs SGD 10 for the entire meal (about RM 25 or so) and comes with a bowl of steaming hot porridge seasoned with freshly chopped spring onions and a claypot serving of frog legs cooked with dried chillies (kung pow style). 

geylang frog congee

This is actually a fucking good cooking method since the chillies do not overpower the frog legs but adds that elusive zing to the porridge. Congee, as we all know, is rather bland by nature. 

geylang frog porridge

I don’t even like congee, but to my surprise I ended up eating the entire bowl. The dried chilli cooking method produces a lot of mouth-wateringly spicy gravy for the porridge. I planned to just eat the frog legs with a bit of congee but I whacked the entire pot. 

eating geylang frog porridge

Mmm…frog legs – it tastes like very tender chicken with the texture of fish. The sweet and succulent frog legs, the appetite inducing dry chilli, and the spring onion infused congee are hallmarks of what makes this a truly intense porridge experience. 

frog leg porridge

Lorong 9 Geylang frog porridge gets the thumbs up from me. Just don’t linger around the area; you may come across establishments which your mom would frown upon. 😉

Eating frogs and eels in Sabah

sabah seafood

There is a popular seafood center in Kota Kinabalu, Sabah which
serves a lot of live seafood. It’s notable due to the way the live
seafood offerings is presented – the customer is presented with a huge
array of see-through aquariums that hosts a variety of (still alive)
marine life from green lobsters to huge oysters and a lot of swimming
fish in the middle.

sabah frog

We decided to go for something a little unorthodox – frogs.
It tickled me to no end to see large frogs jumping around a container
for the benefit of the customer. I choose three large frogs to be
cooked. Poor frogs. 😉

sabah eel

The proprietor of the stall also recommended their eel.
The eels were swimming around lazily in their aquarium and the eels are
rather long, sinewy characters which looks rather like snakes with
water as their habitat instead of land.

sabah eel you

I also chose an eel for our consumption. Poor eel. 😉

sabah mussels

There were also local oysters on display, which were flat, solid
looking objects. I also choose a couple for our table but the
proprietor accidentally served it to another table, and that other
table unknowingly accepted, so we forgot about it, since it would take
a long time to prepare another batch.

eel dish

Here’s a closer look at the eel dish. This was cooked Japanese style
in BBQ sauce with a touch of hot chilli (Sabah style) and it tastes
great! The eel came out hot and oily and it does get a little cloying
to eat too much eel, so small portions are the key.

eel close up

This is a close up shot of the eel. The (poor) eel has been sliced
into bite-sized pieces – the dish bears a distinctive resemblance to
the live eels, except that it’s been chopped up. 😉 The colorization
and shape (round) of the eel is still visible though.

frog dish

The frog dish was prepared with the WHOLE frog, which is great for
presentation purposes. This dish was cooked in a very bland sauce,
allowing the natural sweet frog meat taste to shine though.

frog meat

The Chinese call frogs tien chi which translates to “sweet
chicken”. It’s an euphemism for frog. The frog dish has parts of the
frog still visible – there’s the much lauded frog legs, a little frog
thigh here and there, the body of the frog. It’s frog.

frog leg

This is the best part of the meal – the frog was wonderfully
prepared, leaving the sweet, tender and juicy frog meat to shine
through. Hop on, frog! 😉

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