MONTEREY OX TONGUE WITH HOISIN SAUCE & PUMPKIN TOPPING

Ingredients:

2	kg	MONTEREY OX TONGUE
3	cups	water
2	tsp	iodized rock salt
1	tsp	pepper
2	pc	onions, quartered

SAUCE:

3	cups	ox tongue broth
3/4	cup	Hoisin sauce
1/3	cup	brown sugar
1/3	cup	cornstarch
1	tbsp	sesame oil

TOPPING:

8	cups	boiled and mashed pumpkin/squash
1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED, softened
2	tsp	iodized fine salt
1	tsp	pepper
1	pack	Ngo-Hiong/Ngoyong (five-spice powder)
1	cup	chopped green onions

Procedure:

Tongue: Wash ox tongue and place in a pressure cooker* with water, rock salt, pepper and onions. Pressure cook for 1 hour and 10 minutes. Let cool and remove skin. Slice into 1/4 inch thick pieces. Reserve 3 cups of the broth.
In a saucepan, combine sauce ingredients. Bring to a boil, stirring constantly, until sauce thickens. Set aside.
In a bowl, combine topping ingredients. Set aside.
Pour sauce on top of ox tongue then cover with pumpkin mixture. Serve.

* In case a pressure cooker is unavailable, cook ox tongue in a stockpot with 6 cups water for 2-2 -1/2 hours. Keep covered until tender. Makes 10-12 servings. Note/s: This dish may be prepared ahead of time. Keep refrigerated until ready to use. To reheat, microwave on high heat for 7 minutes or bake at 400°F or 200°C for 20 minutes.

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MONTEREY OX TONGUE WITH HOISIN SAUCE & PUMPKIN TOPPING

SAUCE:

TOPPING:

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