Tinolang Palaka

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.

 

Tinolang Palaka
Prep time
Cook time
Total time
Yield: 4 Servings
Ingredients
    • 1 tablespoon oil
    • 1 small onion, peeled and sliced thinly
    • 2 to 3 cloves garlic
    • 2-inch ginger, peeled and julienned
    • 1 tablespoon fish sauce
    • 2 cups water
    • 4 frog legs
    • 1 chayote, peeled and cut into chunks
    • salt and pepper to taste
    • ½ bunch spinach, stems trimmed
Instructions
  1. 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.
  2. 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.
Notes
Cleaned and prepared frog legs are available at the freezer section of most Asian stores.

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