BETUTE : Life cycle of a frog
Magalang, Pampanga, Philippines
BETUTE : STUFFED FROG
Don’t get intimated by the sight of this Kapampangan delicacy, as they say frogs taste like chicken but better and I agree with that.
First, you have to catch a frog but in my case I bought these frogs from a farmer who sells them in our barangay.
Remove the skin of the frog with the use of ash. The ash will provide the needed grip for removing the skin. Frogs are very slippery.
Drag a sharp knife on the frog's head untill you cut through the skin then pull the skin away from the head and body.
Cut the head, webbed feet and dispose properly together with the skin and the insides.
Clean thouroughly with running water.
Add a bit of salt to the frog and wash them again with water.
Set aside some of the cleaned frogs and the rest should be chopped finely.
Add your ingredients with the chopped frog meat. (I wish I know all the ingredients).
Stuff the frog.
Others use ground pork for stuffing, we prefer the frog meat as stuff, it gives the Betute a more authentic taste.
Prepare for frying.
If you don't have a deep fryer, just turn each sides untill golden brown and crispy looking.
Ready to eat.
Very good with tomato or just vinegar.
Don’t get intimated by the sight of this Kapampangan delicacy, as they say frogs taste like chicken but better and I agree with that.
First, you have to catch a frog but in my case I bought these frogs from a farmer who sells them in our barangay.
Remove the skin of the frog with the use of ash. The ash will provide the needed grip for removing the skin. Frogs are very slippery.
Drag a sharp knife on the frog's head untill you cut through the skin then pull the skin away from the head and body.
Cut the head, webbed feet and dispose properly together with the skin and the insides.
Clean thouroughly with running water.
Add a bit of salt to the frog and wash them again with water.
Set aside some of the cleaned frogs and the rest should be chopped finely.
Add your ingredients with the chopped frog meat. (I wish I know all the ingredients).
Stuff the frog.
Others use ground pork for stuffing, we prefer the frog meat as stuff, it gives the Betute a more authentic taste.
Prepare for frying.
If you don't have a deep fryer, just turn each sides untill golden brown and crispy looking.
Ready to eat.
Very good with tomato or just vinegar.