INGREDIENTS: (serves 4 to 5 people)
1 Whole Ox Tongue (Lengua)
1/4 KG Milky Mushroom, trimmed and sliced
1 Piece Onion, peeled and chopped
2 Cloves Garlic, finely minced
1 Cup Boiling Liquid (see below)
1 Cup Cooking Cream
Salt & Pepper, to taste
White Wine (optional)
Blanching Liquid (Baking Soda, Vinegar, Salt, Water)
Boiling Liquid (Whole Peppercorn, Bay Leaf, Salt, Whole Garlic, Water)
1.) In a pot, mix in together Water, 1/2 Tbsp. Baking Soda, 1 Tbsp. Vinegar, and 1/2 Tbsp. Salt. Let boil.
2.) Clean Ox Tongue in running water.
3.) Blanch Ox Tongue in Blanching liquid for about a minute or two.
4.) Thoroughly rinse Ox Tongue in running water.
5.) In a separate pot, mix in together Water, 1 Tbsp. Peppercorn, 2 Bay Leaves, 2 Tbsp. Salt, and 1 Whole Garlic head. Let Boil.
6.) Simmer blanched Ox Tongue for about 3 hours or until the exterior white membrane can easily be removed. Save a cup of boiling liquid to make a sauce.
7.) Remove outer white membrane. Slice into desired serving sizes.
8.) In a pan, saute onions and garlic until fragrant. Saute sliced Milky Mushrooms. Season with Pepper. Deglaze with White Wine (optional). Season with Salt.
9.) Add a cup of Boiling Liquid and reduce until half.
10.) Add a cup of Cooking Cream and reduce until half or until right consistency has been achieved.
11.) Adjust seasoning.
12.) Pour sauce over Lengua Slices.
Contact Number: +63 916 220 3665
Note: For now they offer delivery for a minimum purchase of P700
Payment: Cash only