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| ==French cuisine== | ==French cuisine== | ||
| This dish is in the ] traditionally associated with ], and a favourite pejorative English nickname for the ] is ''the Frogs''. The frog legs are particularly traditional in the region of the ] ('']'' of ]) and in the region of ], where they are traditionally prepared with butter, ] and ] sauce and often served only with a salad or steamed rice. The dish is common as well in French speaking parts of ], particularly the ] areas of Southern Louisiana as well as ]. They were introduced to New Orleans by ]. | This dish is in the ] traditionally associated with ], and a favourite pejorative English nickname for the ] is ''the Frogs''. The frog legs are particularly traditional in the region of the ] ('']'' of ]) and in the region of ], where they are traditionally prepared with butter, ] and ] sauce and often served only with a salad or steamed rice. The dish is hijhhkjh common as well in French speaking parts of ], particularly the ] areas of Southern Louisiana as well as ]. They were introduced to New Orleans by ]. | ||
| Only the upper joint of the hind leg is served, which has a single bone similar to the upper joint of a chicken or turkey wing. They are commonly prepared by ] or ], sometimes breaded and sometimes unbreaded. | Only the upper joint of the hind leg is served, which has a single bone similar to the upper joint of a chicken or turkey wing. They are commonly on hiuy prepared by ] or ], sometimes breaded and sometimes unbreaded. | ||
| In French, frog legs are called Cuisses de grenouille (leg of frog). | In French, frog legs are called Cuisses de grenouille (leg of frog). | ||
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Frogs' legs are one of the better-known delicacies of French and Cantonese cuisine. They are also eaten in other regions, such as the Caribbean, the region of Alentejo, in Portugal, northwest Greece, Piemonte in Italy, Spain and the Midwest southern regions of the United States. A type of frog called the edible frog is most often used for this dish. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. Frogs are raised commercially in certain countries, e.g. Vietnam. Frog muscle does not resolve rigor mortis as quickly as warm-blooded muscle (chicken, for example), so heat from cooking can cause fresh frog legs to twitch.
French cuisine
This dish is in the English-speaking world traditionally associated with French cuisine, and a favourite pejorative English nickname for the French is the Frogs. The frog legs are particularly traditional in the region of the Dombes (département of Ain) and in the region of Lyon, where they are traditionally prepared with butter, garlic and parsley sauce and often served only with a salad or steamed rice. The dish is hijhhkjh common as well in French speaking parts of Louisiana, particularly the Cajun areas of Southern Louisiana as well as New Orleans. They were introduced to New Orleans by Donat Pucheu.
Only the upper joint of the hind leg is served, which has a single bone similar to the upper joint of a chicken or turkey wing. They are commonly on hiuy prepared by frying or deep-frying, sometimes breaded and sometimes unbreaded.
In French, frog legs are called Cuisses de grenouille (leg of frog).
Chinese cuisine
In Chinese cuisine, they are usually stir fried and mixed with light spices, stewed, fried, or made into congee, which is a famous dish in Cantonese cuisine. They are eaten off the bone.
Like their French counterparts, frog legs are not commonly found in restaurant menus, probably due to their unstable supply. They are a popular home dish, though.
Indonesian cuisine
In Indonesian cuisine, frog-leg soup is known as swikee or sweekee, most probably brought by the Chinese community in Indonesia. Swikee is mainly frog-leg soup with strong taste of garlic, gingers, and fermented soya beans, accompanied with celery or parsley leaves. Swikee is a typical dish from Purwodadi Grobogan, in Central Java province. We can also find grilled frog-legs or frog eggs in banana leaves. The Javanese also eat the dried and crispily fried frog skin. The taste is close to the fried fish skin.
Indonesia is one of the biggest exporter frog legs. Most of the supply in western Europe comes from frog farms in Indonesia.
United States
Frog legs are eaten in parts of the southern United States, particularly South and Central Florida. They are commonly eaten in the state of Louisiana. The most common kinds of frogs eaten are bullfrogs and leopard frogs as these are abundant in most of the country, including the South.
Some methods of cooking include egg/cracker crumb breading. They are either fried or grilled. Deep fried frog legs can also be found at fairs. Other methods brought to America by Tuscany Italians (circa 1900) were to add the frog legs to a pot of tomato stew for spreading over pasta.
Portugal
Frog legs are eaten in Portugal
Caribbean
Mountain chicken (Leptodactylus fallax) are frogs named for their habitat and flavor which are eaten in Montserrat and Dominica. The frogs are now critically endangered.
India
In many parts of Kerala, especially Central Kerala, frog legs are a delicacy. They are generally served in the fried form (commonly in local liquor shops known as toddy shops). Recently, due to a ban on poaching frogs, this dish has become a rarity and is available only illegally.
References
- "Exotic Meats USA : What Things Taste Like" (PDF). 2008. Retrieved 2008-07-17.
- "Frog legs - Ingredient". 2008. Retrieved 2008-07-17.
- Porter, Darwin; Prince, Danforth (2004). "3 - Settling into Lisbon". Frommer's Portugal. p. 94. ISBN 0764542826. Retrieved 2007-09-22.
"Delectably flavored dishes include , frog legs in buttery garlic, ."