Hefty Chest and Tender Thighs

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.

Recipe by Aprilyn Coloma
Photos by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED

Ways to enjoy Chicharon aka Bagnet

Chicharon, or bagnet (a more popular term for the non-Ilocanos), is a deep-fried pork dish best eaten with KBL (kamatis, bagoong and lasona) or fashionable nowadays, particularly among kids, with Mang Tomas lechon sauce. At 400.00 php/ kilo, chicharon costs an arm and a leg.  There are several ways to stretch the peso though. Mind you, these chicharon dishes are stars in their own right.

Chicharon fried rice is my family’s favorite.  It is cooked just like any basic fried rice, but with more  soy sauce. KBL is optional. Clear broth, like fish ball soup, is a must to complete the meal.

Balatong (mongo), camatis, parya (bittermelon) ken chicharon a ingisa. Utong, in lieu of balatong, is equally yummy.

Pinakbet with chicharon. Others call it Bagbet. Here’s a recipe.

Chicharon is also an excellent topping for pancit and miki, and an important ingredient to bring out the fine exotic flavor of young garlic bulbs when cooked pakbet style. Dinardaraan (chocolate meat) becomes all the more interesting when chicharon bits are mixed in.

Photos by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED