Frog Legs Tinola Recipe

  • 1 lb frog legs, approximately 8 pairs, separated
  • 2 cups peeled, deseeded, and sliced green papaya
  • 5 cups Chicken Stock
  • ¼ cup all-purpose flour
  • ¼ cup rice wine
  • ¼ cup lycium dried berries
  • 2 tbsp fish sauce
  • 1 tbsp olive oil
  • 1 tbsp peeled and minced fresh ginger
  • ¼ tsp freshly ground black pepper
  • 1 small bunch watercress, washed with woody stems removed
  • 1 stalk lemongrass, cut into 2inch pieces

Frog Legs Tinola Recipe


  1. Heat the olive oil in a large sauté pan (3 to 4 quarts/liters) over medium-high heat. 
  2. Dredge the frog legs in the flour, shaking off any excess. 
  3. When the pan is hot, place the frog legs in the pan and sear for 3 to 4 minutes per side until the meat is well browned.
  4. Once all the frog legs are seared, return them to the pan and add the rice wine, scraping off any caramelized bits on the bottom of the pan.
  5. Add the ginger, lemongrass, and chicken broth and simmer for 15 minutes.
  6. Add the green papaya, lycium, fish sauce, and pepper.
  7. Simmer another 5 minutes until the green papaya is tender. Turn off the heat and stir in the watercress. 
  8. Ladle the soup into bowls and serve hot.

Source: Kusina 101

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