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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]
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]
The Chinese edible frog (Hoplobatrachus chinensis), also known as East Asian bullfrog and Taiwanese frog, is a species of frog in the family Dicroglossidae. It is found in Cambodia, China, Hong Kong, Laos, Macau , Malaysia, Myanmar, the Philippines, Taiwan, Thailand, and Vietnam.
Hasma (harsmar, hashima) is a Chinese and widely Central Asian dessert ingredient made from the dried fatty tissue found near the fallopian tubes of true frogs, typically the Asiatic grass frog (Rana chensinensis). Because of its whitish appearance, hasma is often called "snow frog fat". [1]
This mom's recipe for homemade, edible play-dough couldn't be any easier!
Quasipaa spinosa is a species of frog in the family Dicroglossidae. It is known under many common names, including Chinese spiny frog, giant spiny frog, Chinese edible frog, and spiny paa frog. [2] Its names refer to the distinctive characteristics of the species, relatively large size and the spiny chest of male frogs.
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The Italian edible frog (Pelophylax kl. hispanicus) is a hybridogenic species in the true frog family Ranidae. These frogs are the offspring of P. bergeri and either P. ridibundus or the edible frog ( P. kl. esculentus ) which is itself of hybrid origin.