Frog with Thai chile paste & bamboo, “Namprik Kob”

Ingredients:

1 frog, cleaned and head removed
7 cloves garlic, sliced
3 shallots or purple onions, sliced
1 teaspoon Thai chile powder
3 tablespoons fish sauce
1 teaspoon lime juice
1.5 cups sour sliced bamboo

Procedure:

Wash the bamboo then cook it in boiling water for 10-12 minutes. Drain and set aside. Wash frog and put into boiling water until the meat is cooked through, about 5 minutes depending on the size of the frog. Remove from boiling water, then pull the meat off of the bones. In a wok, fry garlic and shallots until fragrant. Put the garlic, shallots and frog meat in a mortar and pestle and gently (no vigorous) pound them together until the frog meat is separated. Add a few frog bones to toss together and leave in as a visual garnish. Add bamboo and mix well using the pestle as more of a large stir stick. Add with fish sauce, lime juice and chile powder, adjusting quantities to suit your taste. Serve with steamed jasmine rice and vegetables of your choice and fresh Thai chile peppers.