Chinese edible frog or Palakang Bukid as we call in Filipino is a species of frog in the family Dicroglossidae. It is found in Cambodia, China, Hong Kong, Laos, Macau, Malaysia, Myanmar, the Philippines, Taiwan, Thailand, and Vietnam. Its natural habitats are freshwater marshes, intermittent freshwater marshes, arable land, pasture land, rural gardens, urban areas, ponds, aquaculture ponds, open excavations, irrigated land, seasonally flooded agricultural land, and canals and ditches. They breed in spring to early summer.
The frogs are commonly found in wet markets, seafood markets, and pet stores. In wet markets, they are usually sold per piece or per kilogram. The medium-sized frogs are sold as pets in pet stores, and the smaller variant is sold as live food for arowanas. They are widely farmed in Sichuan, China, Malaysia, and Thailand.
These frogs, though much smaller than their Western counterparts, are used by Chinese to cook frog legs and by Filipinos who cook them for adobo dishes. The frog’s forelimbs and hind legs are fried in oil, while in the adobo method (in which the entire frog is utilized), they are cooked in soy sauce and vinegar.
Source: Wikipedia
Ingredients:
Ginger
Garlic
Red Onions
Black Pepper
Palakang Bukid (skinned)
Sotanghon
Ampalaya
Salt/Patis(Fish Sauce)
Water
Procedure:
Soak sotanghon in water at least 30 minutes.
Saute garlic, onions and ginger
Add the Palakang Bukid
Stir-fry for 10 minutes
Add water
Boil then add the ampalaya
Simmer for 5 minutes
Add sotanghon
Add salt or patis and black pepper
Simmer until sotanghon is cook
