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Normally, the legs are the only part served in the soup, since the legs are the most meaty parts; the skin of the frogs may, however, also be dried under the sun, and fried as chips. The salted fried frogs skin has a unique taste incomparable with other types of chips.
In Indonesian cuisine, frog-leg soup is known as swikee or swike, most probably brought by the Chinese community in Indonesia and popular in Chinese Indonesian cuisine. [9] Swikee is mainly frog-leg soup with a strong taste of garlic, gingers, and fermented soya beans , accompanied by celery or parsley leaves.
1. In a mortar, pound the garlic, fennel seeds, oregano and crushed red pepper with 1 1/2 teaspoons of salt until a coarse paste forms. Add the 1 1/2 tablespoons of oil. 2. Make four 2-inch slashes on the skin of each chicken leg, cutting to the bone; make 2 slashes on the underside of each leg.
On a work surface, mash the garlic cloves to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the ground cumin, chili powder and 1 tablespoon of the olive oil. 2.
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Recipes compiled and published by the Des Moines Register include salmon mousse, fresh gazpacho, apple coleslaw, cabbage n' macaroni slaw, other slaws, soups, and dips, and various salads like turkey-melon, shrimp-yogurt and pasta-blackbean, including one gelatin-based salad made with 7Up, lemon-lime gelatin, crushed pineapple, marshmallow and ...
The popularity of the famous French delicacy of cuisses de grenouille, or frogs’ legs, is threatening the existence of certain frog species, a group of more than 500 environmental campaigners ...
In proportion, the hind legs can contain as much meat as the legs of a medium-sized chicken. Traditionally they are breaded with a mixture of egg and bread or cracker crumbs. Frog legs are cleaned, breaded with flour and boiled in melted butter. This dish is served immediately with garlic-parsley sauce.