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:

  1. 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.
  2. In a saucepan, combine sauce ingredients. Bring to a boil, stirring constantly, until sauce thickens. Set aside.
  3. In a bowl, combine topping ingredients. Set aside.
  4. 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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