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STUFFED FROGS |
| Cooking
time: |
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Servings: 2 |
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Ingredients |
| 6 lg whole and skinned edible frogs |
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1/2 head garlic, chopped
fine |
| 1 c finely chopped pork |
1/4 vinegar |
| 1 heaping teaspoon brown sugar |
salt and pepper for
taste |
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| Cooking
Instructions |
Mix pork with garlic,
vinegar and seasonings. Stuff body cavities of
well cleaned frogs. Rub with seasoning and hang
in the sun to dry.
Fry in deep, hot fat until frogs are a golden
brown.
From "Recipes of the Philippines" compiled and
edited by Enriqueta
David- Perez, 1962. Capitol Publishing House,
Quezon City. |
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