Tinolang Palaka

I was in the middle of working on this tinolang palaka recipe when I found myself stumped. What category in my recipe index should I place “frogs”? Meat and Poultry? Fish and Seafood? I called out to G for assistance and his answer had me roaring in laughter. “I wouldn’t even classify them as food”. Dear readers, before you start agreeing with G, let me prod you out of your culinary boundaries and assure you that frog legs do taste like chicken. They have moist meat, soft bones and are as equally delicious in dishes you would otherwise use chicken. Give this tinolang palaka a try and let me know what you think.

Tinolang Palaka

Prep time |   Cook time |   Total time


Yield: 4 Servings
  • 1 tablespoon oil
  • 1 small onion, peeled and sliced thinly
  • 2 to 3 cloves garlic
  • 2-inch ginger, peeled and julienned
  • 1 tablespoon fish sauce
  • 2 cups water
  • 4 frog legs
  • 1 chayote, peeled and cut into chunks
  • salt and pepper to taste
  • ½ bunch spinach, stems trimmed

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