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LENGUA NI APONG METYANG

Ingredients:

2 (1-1.2 kg each) pc MONTEREY OX TONGUE (lengua)
4 cups water
2 pc onions, quartered
1 stalk celery, sliced
1 tsp iodized fine salt
1 tsp pepper

SAUCE:

2 crushed garlic
1/2 sliced onions
1/4 MAGNOLIA BUTTERCUP
2 soy sauce
1 pepper
1 Worcestershire sauce
1/4 MAGNOLIA ALL PURPOSE FLOUR
4 lengua broth
1 (230 g) PUREFOODS VIENNA SAUSAGE, sliced
1 mushrooms
1 water chestnuts
1/2 pimiento-stuffed olives
parsley, for garnish

Procedure:

  1.  Clean underside of ox tongue. Put in a pressure cooker with skin on then add water, onions, celery, salt and pepper. Cook for 55 minutes. Cool then reserve broth.
  2. Peel out skin of lengua. Slice diagonally into 1/2” thick pieces.
  3. Sauté garlic and onions in margarine. Add lengua, soy sauce, pepper, Worcestershire sauce and flour. Add broth, vienna sausage, mushrooms and water chestnuts. Let boil. Transfer to a serving platter then top with olives and garnish with parsley.
Makes 4 to 5 servings.
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