Cook Lengua Estofada
Edited by Rafah Perlado, Graeme, Rebecca M., Lynn and 1 other
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.
- 11 ox tongue (approximately 1 1/2 kilo)Advertisement
- 21 chorizo de bilbaoAdvertisement
- 32 large red onions
- 43 large green and red bell peppers
- 52 small cans of tomato sauce
- 61 small can of pineapple juice
- 71 teaspoon ground black pepper
- 81/4 cup soy sauce
- 91/4 kilo pork fats
- 101/2 cup rum
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.
- 1Boil a good amount of water, enough to cover the ox tongue.Advertisement
- 2Let it stay there for 5 minutes. This is done to remove the white covering of the tongue.Add the ox tongue and turn off the fire.
- 3Clean the tongue thoroughly.
- 8Place in a wok and drizzle with a small amount of oil.
- 9Let it boil until the pork fat releases its own oil and starts to crisp.Add a small amount of water.
- 10Then add the minced red onion.
- 11Chorizo de bilbao, bell peppers, pineapple juice, soy sauce, tomato sauce, ground black pepper and rum.Add the following ingredients:
- 12Add 1 cup of water.
- 13Let the ox tongue cook until tender. If ever the tongue is not yet tender, add more water.Let it boil before adding in the ox tongue, then cover the wok.
- 14Remove the ox tongue when it's tender.
- 15Add the bread crumbs to the sauce to thicken.
- 17Pour the thickened sauce over the top.
- 18Garnish with sliced pineapples, wedges of boiled egg and fried potatoes.
Categories : Meats & Main Dishes
Recent edits by: Lynn, Rebecca M., Graeme