In order to have a ‘genuine’ delicious Singaporean frog porridge, the frog meat should be fresh. Frogs caught from the rice fields should be the best. Skinned frogs will be thoroughly washed, cut into medium- size pieces, then marinated in spices: salt, seasoning, sugar, oyster sauce, soy sauce, and sesame oil. Special spices namely Mai Que Lo alcohol and Chinese Kung Pao sauce are added. If there is no Mai Que Lo alcohol, white wine can be used. After about 30 minutes, frog meat is fried in oil until it becomes somewhat tough. Take fried frogs out. Mince some garlic and ginger. Fry garlic and ginger until they are brown, then put marinated frog in. Cook the mixture until it boils and becomes thick, and then taste it well. This dish is served with white rice porridge cooked with pandan leaves. In order to have the unique white porridge, rice should be good and sticky. After rinsed well, rice is boiled until it is thoroughly soft. Pandan leaves are washed, and then bound into a bunch and put into the pot. When the porridge is ready, pandan leaves are taken out. At some restaurants, pandan leaves are cut and ground well. The green juice added in the porridge creates a special flavor and color.

Well prepared frog is put in a clay pot, covered with chopped green onions, shredded chili. Beside the pot is the bowl of white rice soup with the film of smoke spiraling up spreading its unique fragrant widely. Tough, sweet frog mixed with flavor of the bland porridge and pandan leaves creates a unique dish. It is especially delicious in the early morning or on rainy days.