Ginataang Palaka (frog in coconut milk stew) is a Filipino exotic dish mostly popular in urban areas during the rainy season in the Philippines. Ginataang Palaka is mostly the favorite Ilocano recipe for frogs, some prefer cooking frog meat without the skin, while others keep the skins intact. The frog used for this dish are the edible species called “palakang bukid” or the frogs that you mostly hear croaking in the rice fields. The frog typically has smooth, and slippery skin with large legs. If you’re not familiar with these frog variants, please don’t go out and catch one for yourself as some frogs are bad tasting and even poisonous.
In the city of San Fernando in the Province of Pampanga, an annual festivity called “Piestang Tugak”(Frog Festival) is being held which highlights these frogs that once considered pest, has now become source of food and livelihood for some, and even promotes tourism for the city. Some competitions during the event includes street dancing, “paduasan” – a frog catching competition using traditional methods, cooking contest to showcase various culinary skills featuring Pampanga’s unique frog cuisine such as betute or stuffed frog, and the frog olympics – fun games for teens and children.
One may be curious as to what this frog (palakang bukid) taste like, well, majority of the people will tell you it closely resembles the taste and texture of a chicken meat. Most foreigners in the Philippines would prefer to try this exotic food, rather than balut or some dreaded street foods like isaw which is the barbecued intestines of chicken.
Have you ever tasted a Pinoy exotic food? Maybe you want to try ginitaang palaka, see for instructions below and share your thoughts about this recipe.
I N G R E D I E N T S
- 1 kg dressed frog
- 1 head garlic, crushed and chopped
- 1 large onion, peeled and chopped
- 4-5 pcs medium size tomatoes, chopped
- 1 small size ginger, sliced thinly
- 2 cups coconut cream
- 1 tsp salt or patis (fish sauce) to taste
- ¼ pack sotanghon
- 2 tbsp atsuete seeds, dilute in water
- 2 tbsp cooking oil
- ground pepper
M E T H O D
- Add dressed frogs, fish sauce or salt and ground pepper. Stir for about 1 minute.
- Add the coconut milk, cover and simmer in a medium low fire for about 3-4 minutes.
- Add sotanghon and atsuete seeds simmer again for 3-4 minutes.
- Add the sotanghon and atsuete. Let it simmer for 2-3 minutes.
- Taste and adjust the seasonings. Continue cooking until they are cooked through.
- Transfer the dish in serving plates. Serve with rice.