Adobong Palakâ with a Twist

Ingredients

• 1 kg (2.2 lbs) frog legs 1 kg (2.2 lbs) frog legs
• 1/2 cup (120 ml) soy sauce 1/2 cup (120 ml) soy sauce
• 1/2 cup (120 ml) vinegar 1/2 cup (120 ml) vinegar
• 6 cloves garlic, minced 6 cloves garlic, minced
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 2 bay leaves 2 bay leaves
• 2 red chili peppers, sliced (optional) 2 red chili peppers, sliced (optional)
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine soy sauce, vinegar, minced garlic, brown sugar, black peppercorns, bay leaves, and sliced chili peppers (if using). Mix well to create the marinade.
2. 2.
   Add the frog legs to the marinade and toss to coat them evenly. Let them marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat the cooking oil in a large skillet or pot over medium heat. Remove the frog legs from the marinade, reserving the marinade for later use.
4. 4.
   Sear the frog legs in the hot oil until they turn golden brown on all sides. This will help seal in the flavors and add a crispy texture to the dish.
5. 5.
   Pour the reserved marinade into the skillet or pot with the frog legs. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the frog legs are tender and cooked through.
6. 6.
   Taste the sauce and adjust the seasoning with salt if needed.
7. 7.
   Serve the Adobong Palakâ hot with steamed rice and enjoy!

Treat your ingredients with care...

• Frog legs — Make sure to thoroughly clean the frog legs before marinating them to remove any impurities. If you're not a fan of frog legs, you can substitute them with chicken thighs for a similar flavor profile.

Tips & Tricks

• For a milder version, remove the seeds from the chili peppers before adding them to the marinade.
• If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the simmering sauce and stir until thickened.
• Serve the Adobong Palakâ with a side of steamed vegetables to add freshness and balance to the dish.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Adjust the level of saltiness by adding more soy sauce or vinegar according to your taste preferences.

Serving advice

Serve the Adobong Palakâ hot over a bed of steamed rice. Garnish with chopped green onions or cilantro for added freshness and color.

Presentation advice

Arrange the golden-brown frog legs on a serving platter and pour the flavorful adobo sauce over them. Sprinkle some sliced chili peppers on top for an extra pop of color. Serve with a side of steamed rice and garnish with fresh herbs for an appealing presentation.