Trying something different when opportunity allows is always a bonus and a learning experience for food lovers. A leisure walk at the park, bay side, shopping malls would be very inviting this summer season. Now that we are experiencing the ‘heat’ of summer, pampering oneself by doing something different which includes eating, of course, will surely make the season a ‘fun’ summer to remember. Speaking of something different, I am not sure if you will find my recent experience unusual. Perhaps to those who grew up in Philippines’country side, my recent food experience might be ordinary. I know for a fact that eating frogs are popular in a place where rice is being grown. ‘Palakang Palay’ (Farm Frogs) or frogs found in the rice fields are edible. As a child, I once experienced feasting on it at the virgin fields of Coron, Palawan.
One could imagine how a child’s rounded curious eyes and hardened nostrils looking at the experienced hands stripping off frog’s skin from its plump thighs down to wagging legs. Then, vinegar and spices were added to make delicious Adobong Palaka! Once the dish was ready, I feasted on them with great delight using my fingers while seated on my pair of thighs and crossed legs on top of a glossy bamboo strips, structured with space in between. The ‘floor space’ served as window overlooking on the live native chickens being fed with rice grain droppings coming from my metal plate. Several families of roosters, hens and chicks having a great feast, too! What a view of what lies beneath the bamboo floor, like Oasis HD Channel of Shaw cable television!
Alas, a chance to relive the experience of feasting Adobong Palaka crossed my path on a lazy summer stroll along Fraser Street, Vancouver. Out of curiosity, I pulled 2-400 gram bags labeled in French, Cuisses de Grenouille (Farmed Frog Legs) fully-dressed; cleaned; ready to cook frogs’ thighs, legs and tiny feet which needed to be removed to avoid unusual imagination while eating. The frozen product was harvested and processed in the farms of Vietnam, one of the top exporters of frozen Asian Sea foods in North America.
How can one go wrong with Adobo recipe? Yes, the frog legs were marinated overnight in vinegar, soy sauce, freshly pounded garlic, pepper and salt, then boiled to tenderize. To lessen oil or fat, I broiled the tender meat slices in the oven until golden and crunchy, the procedure I recently shifted into in making adobo, while the extra broth was being reduced until slightly thick or sauce-like consistency.
To my surprise, the dish didn’t wow my taste buds as before. Perhaps, the frog legs are too lean to provide flavor. Discover what fat can do magic to our taste buds! Frog legs contain only 4% of fat; 96% protein.
A good source of protein that provides all the essential amino acids that supports life and promotes normal growth. For suggestions and comments email titalhu@gmail.com Let’s look forward to a safe and fun-filled weekend to come!
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