It's called "lengua". We just happen to have some beef tongue in the freezer that's been waiting for this moment. I don't wanna gross you out but it normally looks like this.
Goodbye November... hello December!
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It's a real treat in the Philippines and since ox (beef) tongue is very expensive in that country, they normally offer and serve this dish in expensive restaurants and hotels.
He used my mom's recipe☺.
Lengua
Ingredients:
1 ox tongue
1 garlic globe
1/2 medium size onion
1 can cream of mushroom soup
1/4 cup olive oil
1/2 can water
1 can of whole button mushrooms (more if desired)
2 medium sized russet potatoes
pinch of oregano
pinch of basil
salt and pepper to taste
1. Boil tongue in water (totally submerged) for at least 1.5 hour or until tender (prick part where there is no skin to see if tender). Boil over low fire and make sure that water is boiling continuously.
2. When tongue is tender, remove from water to cool. Then peel the skin of the tongue (it is the white rubbery portion on one side and course gray skin on the other side). Slice according to thickness desired (thin is better). Set aside.
3. Crush a whole globe of garlic and chop the onion into small pieces.
4. Saute garlic in olive oil until golden brown then add onion. Cook until onion is transparent then add sliced tongue.
5. Add cream of mushroom and water and bring to a boil. Simmer on low fire until sauce is even in consistency.
6. Add button mushrooms and potatoes. Add spices, salt and pepper to taste. Cook until potatoes are tender.
Serve hot, enjoy! We usually have it with rice.
On another note, I received a *special* gift from my friend Maria (BFF in Texas).
I had set up a personalized menu plan for her DD and she extended her appreciation by sending me a *super-duper* top that I'm just ooogling over!
It's perfect! I love the little thumbholes, too! .....made my day!
Thanks for the early Christmas present bestie!!!
Goodbye November... hello December!
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