I was in the middle of working on this tinolang palaka recipe when I found myself stumped. What category in my recipe index should I place “frogs”? Meat and Poultry? Fish and Seafood? I called out to G for assistance and his answer had me roaring in laughter. “I wouldn’t even classify them as food”. Dear readers, before you start agreeing with G, let me prod you out of your culinary boundaries and assure you that frog legs do taste like chicken. They have moist meat, soft bones and are as equally delicious in dishes you would otherwise use chicken. Give this tinolang palaka a try and let me know what you think.
This traditional Asian frog-leg soup is full of unexpected flavors.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Author: Lalaine Manalo
Course: Main Course
1 tbs oil
1 small onion
2-3 garlic cloves
2 in ginger
1 tbs fish sauce
2 cups water
4 frog legs
1/2 bunch spinach
salt and pepper to taste
In a pot over medium heat, heat oil. Add onions, garlic and ginger and cook, stirring regularly, until limp and aromatic. Add fish sauce and cook for about 1 to 2 minutes.
Add water and bring to a boil. Add frog legs. Lower heat, cover and cook for about 10 minutes or until frog legs are tender.
Add chayote and cook for about 3 to 5 minutes or until tender yet crisp. Season with salt
and pepper to taste.
Add spinach, turn off heat and cover to allow spinach to
cook in leftover heat. Serve hot.
Calories: 61kcal, Carbohydrates: 6g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 396mg, Potassium: 331mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3985IU, Vitamin C: 16mg, Calcium: 58mg, Iron: 1mg