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


  • 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