Braised Ox Tongue

This might creep some of you out. The only tongue you like is probably in a french kiss? ;) But I love it since I was young. I was referring to the braised ox tongue...well I learnt about the french kiss a lot later HAHA (too much information alert! too much information alert!).

I love the tender, juicy, melt-in-your-mouth texture of the ox tongue and I love it cooked in many different ways, it could be charcoal grilled just with salt and pepper, or braised with lots of spices. But I love them thick (at least 1 cm thick), for me, the paper thin ones just missed the whole point. Since I have a lot of time on my hand recovering, I could do this braised ox tongue.

Ingredients
- 1 ox tongue (or pig)
- ginger, shallot, garlic (crushed)
- chinese five spice powder, salt, pepper, rock sugar
- kecap manis, soy sauce, oyster sauce

Throw garlic, shallot, and ginger into boiling water (the water should just be enough to cover the tongue), followed by the tongue, add salt, pepper, rock sugar, chinese five spice, cook until the tongue is done, pierce the tongue with fork for more absorbing action, add kecap manis, soy sauce, oyster sauce, cook on low heat for about 1.5-2 hours (when am I gonna get a pressure cooker????) or until the tongue is tender, and the sauce is caramelised. Cut thick pieces and serve. This can be eaten hot or just room temperature as snack/side dish.

Call me a pervert (again), but I think I love this more than a french kiss?