Sammarinese-style Frog Adobo

Ingredients

In this Sammarinese adaptation of Adobong sawâ, we incorporate some local ingredients and flavors to give it a unique twist. Instead of using traditional Filipino vinegar, we use a combination of white wine vinegar and balsamic vinegar, which adds a slightly sweeter and more complex flavor profile. Additionally, we enhance the dish with the addition of fresh herbs like rosemary and thyme, which are commonly used in Sammarinese cuisine. We alse have the original recipe for Adobong sawâ, so you can check it out.

• 500g (1.1 lb) frog legs 500g (1.1 lb) frog legs
• 1/2 cup white wine vinegar 1/2 cup white wine vinegar
• 1/4 cup balsamic vinegar 1/4 cup balsamic vinegar
• 1/4 cup soy sauce 1/4 cup soy sauce
• 6 cloves garlic, minced 6 cloves garlic, minced
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 2 bay leaves 2 bay leaves
• 1 sprig rosemary 1 sprig rosemary
• 1 sprig thyme 1 sprig thyme
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt, to taste Salt, to taste

Nutrition

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

Preparation

1. 1.
   In a large bowl, combine the white wine vinegar, balsamic vinegar, soy sauce, minced garlic, black peppercorns, bay leaves, rosemary, and thyme.
2. 2.
   Add the frog legs to the marinade and toss to coat. Let it marinate for at least 1 hour, or overnight for best results.
3. 3.
   Heat olive oil in a large skillet over medium heat. Remove the frog legs from the marinade, reserving the marinade for later use.
4. 4.
   Sear the frog legs in the skillet until browned on all sides, about 2-3 minutes per side.
5. 5.
   Pour the reserved marinade into the skillet and bring to a simmer. Reduce the heat to low, cover, and let it cook for about 30 minutes, or until the frog legs are tender and cooked through.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Sammarinese-style Frog Adobo hot with steamed rice.

Treat your ingredients with care...

• Frog legs — Ensure that the frog legs are fresh and properly cleaned before marinating. If you cannot find frog legs, you can substitute them with chicken thighs for a similar flavor and texture.

Tips & Tricks

• For a richer flavor, marinate the frog legs overnight.
• If you prefer a spicier dish, add a chopped chili pepper to the marinade.
• Serve the Sammarinese-style Frog Adobo with a side of sautéed vegetables for a complete meal.
• Adjust the amount of vinegar and soy sauce according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Sammarinese-style Frog Adobo hot with steamed rice. Garnish with fresh herbs like parsley or cilantro for added freshness.

Presentation advice

Arrange the frog legs on a plate, spoon the sauce over them, and garnish with a sprig of rosemary or thyme. Serve with a side of steamed rice and sautéed vegetables for an appealing presentation.