Thursday, July 3, 2008


[Dutch-Indonesian (Indo) Stewed Tongue.]

Originally posted here:

One three pound beef tongue.
One large onion, sliced thin.
Half dozen cloves garlic, slivered.
Half cup each: stock, rice wine (or sherry).
Quarter cup each: ketjap manis (sweet soy sauce), olive oil.
Two TBS each: lime juice, wine vinegar.
Half TBS ground coriander.
Half Tsp each: cayenne, turmeric, dry ginger, ground cumin, whole peppercorns.
Half dozen Roma tomatoes (or three beefsteak); peeled, seeded, chopped.
Bay leaves, stalk lemon grass, chopped fresh ginger.

Boil tongue in salted water for fifteen minutes. Remove, drain and dry, scrape off skin that covers the tongue. Trim the root end. Rinse and dry.

Heat oil in a large stewpan. Gild the onion, garlic, chopped ginger. Remove to a plate. Put the tongue in the pan and brown it all over. Re-add the gilded onion, garlic, and ginger. Add the tomatoes and spices - cook till the fragrance rises and bottom starts to crust. Add remaining ingredients plus water to cover, turn heat low and simmer for three hours.

Remove tongue to a plate and let it cool. Meanwhile, reduce pan-broth to a pourable sauce or gravy thickness, and remove the lemon grass. Slice tongue, arrange on a platter, and nap with the sauce.

Serve with stir-fried long-beans, crisp veggies, pan-roast potatoes and crusty bread to sop up the juices. Make sure that a little pot of Indonesian hot-sauce (sambal) is on the table. Also good served with rice.

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