Adobong tugak quing dilo
1 tsp. garlic
2 tbsp. oil
700 grams frog legs
1/8 cup vinegar
1 tbsp. finely chopped fresh turmeric
1/4 tsp. cracked pepper
1 tbsp. patis
1/3 cup chicken stock
1. Sauté garlic in oil until slightly brown. Add frog legs. Stir-fry until brown.
2. Add vinegar, fresh turmeric then simmer. Don't stir until vinegar boils and releases its acidic odor.
3. Add cracked pepper. Add patis and continue simmering over low heat until frog legs are tender.