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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.
Frog legs are also fried in margarine and sweet soy sauce or tomato sauce, battered and deep fried, or grilled. Frog eggs are also served in banana leaves (pepes telur kodok). The dried and crispy fried frog skin is also consumed as krupuk crackers; the taste is similar to fried fish skin. [10]
David Henke, a global food trendwatcher and industry consultant, posted on X/Twitter, ... One intrigued foodie suggested: “Yo fried frog legs are so good, maybe shred the frog leg meat next time ...
Frogs are often sought for the meat of their hind legs. Frog legs are often cooked deep fried or sautéed. [5] 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 ...
Here are 10 ways to add more nutrition to your food without sacrificing flavor. Plain, low-fat Greek yogurt for sour cream Plain low-fat Greek yogurt has the same tartness and creamy consistency ...
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 ...
The edible frog (Pelophylax kl. esculentus) [1] [2] is a hybrid species of common European frog, also known as the common water frog or green frog (however, this latter term is also used for the North American species Rana clamitans). It is used for food, particularly in France as well as Germany and Italy, for the delicacy frog legs. [3]
The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. [2] This is done by first poaching the chicken in water with spices (e.g. star anise , cinnamon , nutmeg , Sichuan pepper , ginger , fennel , and scallions ), drying it, coating with a syrup of vinegar and sugar, letting it dry ...