Lengua Estofado

Rich and flavourful Braised Beef Tongue (Lengua Estofada)

2 1/2 kilo ox tongue
5 liters soup stock
onion leeks
1 tsp bay leaves, sliced
1 cup cooking oil
2 tbsp. soy sauce
1 tsp garlic, minced
1 onion, diced
1 small can of tomato paste / 2 cans tomato sauce
1 large potato, slice crosswise
1 cup button mushrooms
1 tbsp salt
1 tbsp pepper

Prepare pot with soup stock, onion leeks, bay leaves and put to boil. Add the ox tongue until the hard skin peels off. Scrape the white thick skin, wash with water. Return the tongue in the soup stock until it becomes tender.

Heat a pan. Heat cooking oil and fry the potatoes. Set aside.

Saute garlic, onion, tomato sauce, mushroom and potatoes. Add soy sauce. Add sliced ox tongue seasoned with salt and pepper. Simmer for another 30 minutes. Serve hot.

Kilawin Talaba

• 1 cup shelled oysters
• ½ cup vinegar (add water if it is too sour)
• 5 medium onions (peeled and cut)
• 2 cloves garlic (pounded)
• 5 pepper-corns (pounded)
• Salt to taste

Marinate the oysters with the rest of the ingredients for about 2 hours. Bring to a boil. Remove from heat. Serve the dish cold.

Kilawin

• ½ cup pig’s liver, sliced
• cups pork, sliced and boiled until tender
• ½ tsps. Black Pepper
• tbsps. Lard
• 6 segments garlic, pounded
• 1 medium sized, onion, sliced
• ½ cup vinegar
• ½ cup pork stock or the water which the pork was cooked
• Salt to taste

Soak liver in vinegar, salt and pepper for 5 minutes.

Saute the garlic in lard until light brown. Add the onion, continue to sauté until onion is done. Add the slice liver, stirring the mixture for about 3 minutes and pressing the pieces of liver with the back of a wooden spoon to express the juice while frying. Add the pork and cook for about 2 minutes, stirring in the same manner while cooking. Season with salt and pepper to taste. Add vinegar diluted with water. Let simmer for at least 3 minutes.

Pork Inihaw

• 1 kilo pork
• vinegar
• 3 cloves garlic
• Black pepper (grounded)
• Soy sauce
• Salt

Cut pork into desired serving pieces and soak these in a mixture of vinegar, chopped garlic, ground black pepper, salt and toyo. Drain off liquid and roast over live embers of charcoal or on a range broiler or grill.

Nilagang Baka

Nilagang Baka or Beef Nilaga is the all-time Filipino Beef Stew and family favorite!

• 1 kilo beef (for stewing) cut into chunk cubes
• 1 medium onion (quartered slice)
• pinch of salt and pepper
• 4 medium potatoes (quartered)
• 1 head of cabbage (cut into four)
• 1 head of Petchay (cut into 3)
• Black Pepper (whole)
• Patis

Place beef chunks in large pot, add water and bring to boil, let it simmer for about an hour or two until beef is tender.

As the beef simmers, a brown froth or scum will rise to the top. Scum is either the fat, blood or impurities from the beef, remove this brown froth with a ladle. The reason for skimming the scum is to end up with a clear broth which how Nilaga usually is- a tasty, clear beef stew.

Put whole black pepper and salt into the stock. You may opt to add beef flavour cubes or bouillon (These may be bought at oriental stores or spice stores).

Add potatoes and bring up to a boil to cook potatoes.

Add green beans then cabbage to simmer. Continue to cook until vegetables are tender, yet crisp.

Season with Patis to taste. Serve hot with rice!

Cooking Tip!
Skimming scum off the stock can be a tedious task and must be done before the water boils. Or else the scum will just get churn back into the stock making your broth cloudy.

An effective way is to use a Skimmer, a flat ladle with holes to catch the scum, but lets the stock out.

Adobo

1 Kilo Pork, cut into pieces about 2 inches long and 1 1/2 inches thick
1 head of juicy garlic, pounded
4 teaspoons salt
4 teaspoons Soy sauce
1 teaspoon black pepper, grounded
1 tablespoon oil
2 cups water
1/2 cup vinegar

Put the pork in the pan. Add the vinegar, garlic, pepper, salt, soy sauce and water. Cover the saucepan. Cook slowly until meat is tender and most of the broth has evaporated and only 1/4 cup remains.

Drain and separate the pieces of garlic from the pork and fry in oil till golden brown. Add the pieces of the pork and fry until brown too. Add the broth and let simmer about five minutes.

There you have your basic Adobo. Serve hot!