INGREDIENTS:
- ½ kilo of live frog legs
- 1 medium sized ginger, sliced into thin strips
- 6 pieces of garlic cloves, peeled then minced
- 1 medium-sized onion, peeled then chopped
- ½ teaspoon of ground pepper
- 1 tablespoon of patis or fish sauce
- 1 bunch of young chili leaves
- ½ tablespoon of salt or add to taste
- 2 cups of chicken broth
- 1 tablespoon of vegetable oil
INSTRUCTIONS:
- Get a thick casserole or a large pan and place it over medium heat.
- Once the pan is heated enough, place the ginger. Afterwards, add in the garlic until it turns slightly brown. Add in the onions and fry until the onions have become translucent. Add in the fish sauce and stir until the mixture becomes fragrant.
- Add in the frog legs. Stir fry until the frog’s meat is already partially cooked. The meat must be sizzling in oil.
- Pour in the cups of broth or the amount to cover the frog’s meat. Bring to a boil then allow it to simmer until the meat becomes tender.
- Add salt and pepper to taste.
- Continue cooking and wait until the frog’s meat is starting to fall apart. Taste the dish and adjust the salt, pepper and amount of broth in accordance to your preferred taste.
- After that, place the chili leaves into the pan. Cover the pan then turn off the heat.
- After 2-3 minutes, open the cover and see if it’s already cooked.
- Once ready, transfer the tinola into a few medium bowls. Serve this warm and with rice.
- To make the dish a lot more flavorful, you can prepare a sauce which is usually made up of fish sauce, chili dipping sauce and calamansi.
Source: Filipino Foods And Recipes
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