LENGUA CON SALSA (Ox tongue in Red Sauce)

This next post is still inspired by one of my Mother's dishes. These days, I miss having her dishes, apart from missing her everyday; maybe because I am staying for more than a week now at our family home here in the Metro, away from my husband. I also miss my husband. =(  It will be two more nights until I see my super guwapong asawa! haha (direct translation: super handsome husband! heehee) This is just one of the sacrifices we have to make for my temporary "fragile" health condition.

Anyway, back to my Mother's cooking. My dear Mother used to make three kinds of dishes with Ox tongue. One is made with a buttery-wine sauce: the brown sauce; one with a creamy white sauce with mushrooms, peas and other vegetables; and one with a red sauce. I decided to recreate the latter. I was able to make this once for one Sunday lunch for the family when I was younger. I remember my mother had to do some errands with my father that day that she just instructed me what to do with it after she prepared the Ox tongue meat so that when they get home, the dish was already prepared. 

Join me as I take the step by step route in recreating that same dish: LENGUA CON SALSA (Ox tongue in Red Sauce).

Ingredients: (good for 6-8 servings)

1 Ox tongue (about 1-1.5 kg)

500 g of Spaghetti Sauce

1 green bell pepper; julienned

1 red bell pepper; julienned

1 large potato, julienned

1 medium carrot, julienned

3 cloves of garlic, minced

1 red onion, minced

3 pcs bay leaves (laurel leaves)

Vinegar

3 tbsp of vegetable oil

1 tbsp of soy sauce

salt, pepper and sugar to taste

Directions:

1) Rub the Ox tongue with some rock salt and vinegar.

2) Wash it thoroughly with water and transfer to a pressure cooker with 3 cups of water and 3 tbsp of vinegar. Pressure cook for 45 minutes or until tongue is tender and can be easily pricked with a fork.

3) Once tongue is tender, white coating and excess skin should be easily scraped off. Also cut off the fatty layers at the tongue's base.

4) Keep the Ox tongue stock.

5) Let the tongue cool before slicing diagonally then into strips.

6) In a sauteing pan, heat about 3 tbsp of vegetable oil and saute garlic and onions until fragrant. 

7) Next, saute the Ox tongue strips, then the carrots and potatoes.

8) Add about 2 cups of the Ox tongue stock and 3 bay leaves and cover pan with lid. Let the potatoes cook for a couple of minutes.

9) Once potatoes are tender, stir in the bell peppers and the spaghetti sauce. Season with some soy sauce, about 1 tbsp and some salt and pepper and a bit of sugar if still desired. But since we used a "Filipino" style of Spaghetti Sauce, the sauce is already a bit sweet. Simmer for a couple more of minutes before serving.

10) TA-da!!! Enjoy with some hot rice! =)

To fully enjoy this dish, make sure tongue is tender to the bite. I opted for the red sauce first since we just had a creamy dish prior to this: my Mother's creamy bouillabaisse. And I have to admit I am in love with anything that has Filipino Style Spaghetti Sauce on them as base as this has just the right blend of flavors with a hint of sweet.

Hey, I just remember too that Mother's day is fast approaching; maybe you can make a dish your Mother loves too. I miss my Mother, every single day. So to all those with still their dear Mommies around, make sure you shower them with lots of love and hugs they truly deserve. Pamper them while you can. =)

Happy Eating! =)

1st attempt on My Mother's Creamy Bouillabaisse

My mother was a great cook and she used to make the meanest Creamy Bouillabaisse I have ever tasted in my entire life. Even those we try from fine-dining restos does not even come close to my Mother's bouillabaisse.It's just soooo sad that she did not leave any written recipe on how to make it. And it's only now that I regret not paying enough attention to her when she was busy making this in the kitchen.This dish is so lavish with all the pricey seafood ingredients, that she used to make it only when there was a special occasion.

God knows how much I, and the whole family misses my dearest Mother; so to appease our longing for her and our palate for the great food she used to make, I attempted to copy her bouillabaisse; basing it on taste and texture of how I remembered it. It turned out well and it's really tasty and yummy, although I think I missed 1 or 2 key ingredients; and maybe even if I perfect this dish after a couple of times, her version of this dish will still remain the unbeatable best for me. And yes, this won't be my last creamy bouillabaisse recipe. I won't stop until I get "that" same taste like my Mothers.

Here's how you can do my first version of it:

Ingredients: (for 6-8 servings)

1/2 kg of "tahong"(mussels) and 1/2 kg of "halaan" (clams)

1/2 kg of shrimp

2 pcs medium-large "alimasag" (crab); legs detached and body sliced into 2 portions.

1/4 kg of squid; ink sacs and spine removed; sliced into little squares.

3 stalks of celery, cubed

1 medium carrot, cubed

1 green bell pepper

1 red bell pepper

6 cloves of garlic, minced

1 medium white onion, minced

2 shrimp bouillon/ cubes
4 tbsp of flour
4 tbsp of butter
1 cup of evaporated milk

Directions:

1) In a stockpot, boil enough water for the clams and mussels. Add a bit of sea salt to flavor the stock. Once boiling, add in the clams and mussels and wait for it to open up its shells. Remove from heat and drain the mussels and clams but DO NOT THROW THE CLAM and MUSSEL JUICE. Discard any shells that did not open.

2) Let them cool and get the meat of the mussels and clams. Set aside.

3) I then made a thick roux. In a pan, toast 4 tbsp of flour, then add in the 4 tbsp of  butter and 1 cup of milk. Whisk until thick but smooth.

4) In another stockpot, saute the garlic, onions and celery in some vegetable oil. Saute just until fragrant.

5) Add the shrimp.

6) Then the crab, and saute until they turn orange.

7) Add in the diced carrots and the bell peppers.

8) Pour in back the clam and mussel juice. About 2 liters and season with 2 shrimp cubes. Let it boil.

9) Once boiling, add in the squid, clam and mussel meat; and the thick roux. Mix well and let it boil to thicken. Mix until smooth and creamy.

10) Voila! A hearty, creamy seafood soup waiting to be devoured!

This turned out well. The flavors of the sea blended well together in this creamy, rich seafood broth. Although I think its still not quite like my Mothers. How regretful I am for not being so attentive to her when she made this for us. I think she added some All purpose cream and bits of cheese. I'll definitely try to incorporate that on my next attempt of recreating this dish.

It was also good timing that when I served this, the rain started to pour heavily. The super sunny days are finally over. And during the 1st day of May, rain was welcomed back. May this be a symbolism of more pouring in of blessings for the days to come. =)

I miss my Mother everyday and all I can do now is thank her in Heaven for all the things she gave and taught us. 

Happy Eating! =)