Frog in a Pod
Prepared during Mystery Box Challenge: Happy Ever After
Junior MasterChef Pinoy Edition
by Jobim Jalbuena
Ingredients:
Frog legs
Sour dough bread
Chicharo
Butter
Apple
Squash
Instructions:
1. Grind the sour dough bread in the food processor to make the break crumbs.
2. Bread the frog legs.
3. Sear the frog and finish in the oven.
4. For the pod, stir fry the chicharo and add butter.
5. Put the frog legs on the “pod”
Squash puree:
1. Boil the squash in chicken stock.
2. Sautee in onion and garlic.
3. Add a little chicken stock and blend it.
Apple rose:
1. Core and slice the apple.
2. Make a simple caramel using water and sugar.
3. Bring to a boil and add apples until soft.
4. Let it cool and arrange it on the plate like a rose.
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