Freshly-caught frogs are an Ilocano delicacy, however, not for the faint of heart. Adobo is a popular way to cook them, roe included… surprise!
Inadobo a Tukak
Ingredients:
- 1/2 k frogs
- 1 tiny pc of ginger, smashed
- 4 pcs bay leaves
- 1 whole garlic, smashed
- 3 tbsps sukang Iloco
- 1 packet freshly ground pepper corn
- 3 tbsps soy sauce
- 1/2 cup water
- a pinch of salt (optional)
- 2 tbsps oil
Put all ingredients in a frying pan. Simmer until frogs are golden brown and liquid turns thick.
They fried frog legs here sa Hong Kong buffet. It’s not good. Above is a lot better.
Oh good lawd … The rainy days are really here. Call me weird but I love this exotic delicacy! 🙂 I only get to eat this kind of food when my former yaya would come over and bring us some. Thanks for sharing the recipe mg tina, you!
Herdy encouraged me to visit your blog and find it quite eye-friendly and educationally interesting! You have quite a good time to visit sites, take quality pictures with your high-end digital SLR and write great articles for readers to enjoy. Great blog! I’m a fan of yours already. Kudos to you!!!
thanks. the camera came after I got hooked on blogging and “flickring”, a gift, actually. btw, you might want to join this new little contest of Blauearth’s Blog — hot off the press, or might want to inform friends about it. thanks, again.
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