Exotic Frog Adobo (Adobong Palaka)
Not all frogs are edible. There are poisonous frogs and as a fact to the matter, some frog species are among the deadliest animals in the world. A good example of an edible frog is the European Frog.
Edible frogs are available in wet market in the Philippines and other Asian countries where they are consumed. In the Philippines, it is called “palaka” in Tagalog and “tukak” in the Ilocano dialect. These frogs can be bought with their heads and skins already removed and sometimes even the innards or internal organs.
The innards and the fingers/toes of these frogs are not remove yet.
The best tasting frog is the so-called “native frogs”. They are smaller in size compared to “bull frogs” but they taste better. Here are the ingredients for Frog Adobo.
Ingredients:
- ½ kg frog
- 2 teaspoon of finely chopped ginger
- 1 medium size garlic (crushed)
- 1 large size onion (chopped)
- Black pepper (ground-paminta)
- 5 bay leaves (laurel)
- ½ cup soy sauce
- 3 teaspoon vinegar
- Monosodium glutamate (optional)
- Chili (labuyo-optional)
Preparation:
- Cut the fingers/toes of the frogs and make sure that all innards are removed.
- Wash the frogs at least two times.
- Pour 3-4 teaspoon of salt on the frogs and mix it well. It’s the best way to remove the slimy particles on the frog. Wash thoroughly.
- Boil the frogs in a pot with 20-30 leaves of guava or jackfruit for 10 minutes. Remove and drain. This is the best way to eradicate the creatures slimy smell.
Cooking:
- Sauté ginger, garlic and onion until golden brown
- Add frogs, mix until all water evaporated
- Add black pepper and bay leaves
- When oil starts to show up, pour the soy sauce
- Cover and wait till oil starts to appear
- Add vinegar, chili and msg
- Serve hot
See also
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