Tinolang Palaka
Need something tasty to warm you up? This traditional tinolang palaka frog-leg soup cooked in a ginger-based broth is bursting with flavor!
Servings: 4 servings
Calories: 61kcal
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 thumb-sized ginger, peeled and julienned
- 1 tablespoon fish sauce
- 2 cups water
- 4 frog legs
- ½ bunch spinach
- 1 chayote
- salt and pepper to taste
Instructions
- In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add water and bring to a boil.
- Add frog legs. Lower heat, cover, and cook for about 10 minutes or until frog legs are tender.
- Add chayote and cook for about 3 to 5 minutes or until tender.
- Season with salt and pepper to taste.
- Add spinach, turn off heat, and cover to allow spinach to cook in the residual heat. Serve hot.
Notes
You can soak the legs in milk for about 1 hour or salt water overnight before cooking to remove any impurities and whiten and tenderize the meat. For food safety, keep refrigerated.
Nutrition
Calories: 61kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 396mg | Potassium: 331mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3985IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 1mg