Cook Lengua Estofada

Edited by Rafah Perlado, Graeme, Anonymous, Rebecca M. and 2 others

RafahPerlado lengua.jpg

Lengua Estofada originally came from the Spanish. This dish was adopted by the Filipinos during the era when the Philippine Islands were colonized by the Spaniards. It became popular over the years, and a lot of renditions have developed. Lengua Estofada, sometimes called Lengua Estofado, is a savory dish. Its main ingredient is an ox tongue that is cooked in tomato sauce, and it is commonly accompanied by fried potatoes.

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Ingredients

  1. 1
    1 ox tongue (approximately 1 1/2 kilo)
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  2. 2
    1 chorizo de bilbao
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  3. 3
    2 large red onions
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  4. 4
    3 large green and red bell peppers
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  5. 5
    2 small cans of tomato sauce
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  6. 6
    1 small can of pineapple juice
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  7. 7
    1 teaspoon ground black pepper
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  8. 8
    1/4 cup soy sauce
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  9. 9
    1/4 kilo pork fats
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  10. 10
    1/2 cup rum
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  11. 11
    1/2 cup bread crumbs
    RafahPerlado ing 1.jpg
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Note: Photos below are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this dish. You can always change things according to what you prefer.

Procedures

  1. 1
    Boil a good amount of water, enough to cover the ox tongue.
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  2. 2
    Add the ox tongue and turn off the fire.
    Let it stay there for 5 minutes. This is done to remove the white covering of the tongue.
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  3. 3
    Clean the tongue thoroughly.
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  4. 4
    Slice the chorizo de bilbao thinly.
    RafahPerlado chorizo.jpg
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  5. 5
    Julienne the bell peppers.
    RafahPerlado julienne.jpg
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  6. 6
    Mince the red onion.
    RafahPerlado onion 1.jpg
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  7. 7
    Dice the pork fats.
    RafahPerlado pork.jpg
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  8. 8
    Place in a wok and drizzle with a small amount of oil.
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  9. 9
    Add a small amount of water.
    Let it boil until the pork fat releases its own oil and starts to crisp.
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  10. 10
    Then add the minced red onion.
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  11. 11
    Add the following ingredients:
    Chorizo de bilbao, bell peppers, pineapple juice, soy sauce, tomato sauce, ground black pepper and rum.
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  12. 12
    Add 1 cup of water.
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  13. 13
    Let it boil before adding in the ox tongue, then cover the wok.
    Let the ox tongue cook until tender. If ever the tongue is not yet tender, add more water.
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  14. 14
    Remove the ox tongue when it's tender.
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  15. 15
    Add the bread crumbs to the sauce to thicken.
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  16. 16
    Slice the tongue thinly and arrange on a dish.
    RafahPerlado tounge.jpg
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  17. 17
    Pour the thickened sauce over the top.
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  18. 18
    Garnish with sliced pineapples, wedges of boiled egg and fried potatoes.
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Rafah Perlado
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Article Info

Categories : Meats & Main Dishes

Recent edits by: Lynn, Rebecca M., Anonymous

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