Stuffed Frogs Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 large: Edible frogs, skinned, whole
1 cup: Finely chopped pork,
1/2 Head: garlic, chopped fine
1/4: Vinegar,
1: Heaping teaspoon brown sugar,
Salt and pepper to taste,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp