Farmers in Pampanga used to depend on rain water to irrigater their farms. Children would then catch the frogs, which came out during the rainy season, while their parents cultivated the land or planted rice. Outwitting the frogs has been a traditional “family bonding” ritual. Batute is a play of words on butete, which means “tadpole” in the local dialect. Batute is the entire frog stuffed with minced pork – so it looks like a very fat frog. It is then deep-fried in oil.
1. 8 big edible frogs (palakang bukid)
2. 1/4 kilos ground pork
3. 3 cloves of minced garlic
4. 1/2 teaspoon salt (for pork stuffing)
5. 1 tablespoon vinegar (for pork stuffing)
6. 1/2 teaspoon ground pepper (for pork stuffing)
7. 1 teaspoon of salt (for marinade)
8. 4 tablespoon of vinegar (for marinade)
9. 1 teaspoon ground pepper (for marinade)
10. 1 1/2 teaspoon brown sugar (for marinade)
How to cook:
1. In a bowl, combine the ground pork, minced garlic, salt, vinegar and ground pepper. Set aside.
2. Clean the frog and remove the skin, head and cut the belly to remove the intestines.
3. Use the ground pork mixture as belly stuffing’s. Sew to prevent the stuffing’s from spilling out.
4. Mix the marinating mixture: salt, vinegar, ground pepper and brown sur.
5. Pour into the stuffed frogs.
6. Let it stand for 30 minutes.
7. The let it sun-dried for another 30 minutes.
8. Deep fry until golden brown.
9. Serve with fried rice or steamed plain rice.