Adobong Sawâ with a Twist

Ingredients

• 500g (1.1 lb) frog meat, cleaned and cut into serving pieces 500g (1.1 lb) frog meat, cleaned and cut into serving pieces
• 1/2 cup (120ml) vinegar 1/2 cup (120ml) vinegar
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 6 cloves garlic, minced 6 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 3 bay leaves 3 bay leaves
• 1/4 cup (60ml) calamansi juice 1/4 cup (60ml) calamansi juice
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• Salt to taste Salt to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the vinegar, soy sauce, minced garlic, black peppercorns, and bay leaves. Mix well.
2. 2.
   Add the frog meat to the marinade and let it marinate for at least 30 minutes, or overnight for a more intense flavor.
3. 3.
   Heat the cooking oil in a large pan over medium heat. Sauté the sliced onion until translucent.
4. 4.
   Add the marinated frog meat to the pan, reserving the marinade. Cook until the meat is browned on all sides.
5. 5.
   Pour in the reserved marinade and bring it to a boil. Reduce the heat to low and let it simmer for about 30 minutes or until the meat is tender.
6. 6.
   Stir in the calamansi juice and season with salt to taste. Cook for an additional 5 minutes.
7. 7.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Frog meat — Ensure that the frog meat is fresh and properly cleaned before using it in the recipe. If you're unable to find frog meat, you can substitute it with chicken thighs for a similar texture and taste.

Tips & Tricks

• For a more intense flavor, marinate the frog meat overnight.
• Adjust the amount of calamansi juice according to your preference for tanginess.
• Serve the Adobong Sawâ with steamed rice to soak up the delicious sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the dish during the last few minutes of cooking.

Serving advice

Serve the Adobong Sawâ hot with steamed rice. Garnish with chopped spring onions or cilantro for added freshness.

Presentation advice

Arrange the tender frog meat on a plate, spooning the flavorful sauce over it. Garnish with a slice of calamansi for an extra touch of elegance.