Flog Soup Local Style
Chopped Frog 2 cups
Young chili 10
Lemon grass 2 sticks
Soaked sticky rice 2 table spoon
Sweet basil 1/2 cup
Fish sauce 2 table spoons
Fermented fish sauce 2 table spoon
Bitter melon leave 10 gram or ½ cup
Chopped Smooth loofah 1 small bulb
1. Put the flog into the pot with pounded lemongrass, add a little fermented fish sauce and water, and roast it in a pot until the frog is cooked.
2. Then add water about a cup, add pound soaked sticky rice, stir well.
3. Cover the pot for a while. After that add loofah, and chili.
4. The last add bitter melon leaves, and sweet basil
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