Thursday, May 20, 2010
Satay Pig's Tongue Stew
I grew up eating all kinds of offals, which some people might consider awful.
I ate hearts, gizzards, livers, intestines, and even (gasp!) brain...normally either deep fried (and consumed with spicy chilli paste) or stewed in delicious Indonesian spices. One of my favorite is...tongue (pig or ox, fine by me), cooked until tender, sliced super thick.
Most Hong Kongers love innards too! However, sc hates tongue. He hates seeing the rough texture of the tongue's outer "skin", which reminds him too much of a...tongue (duh!). He probably feels like he's french kissing a pig or a cow every time he eats a tongue dish.
Naturally, he goes "yuck" every time I tried to buy myself a tongue to cook for dinner.
This time though, since I've promised (cross my heart and hope to die kinda promise) to clean the tongue really really thoroughly and remove most of the outer skin of the tongue...he let me buy and cook one.
I love tongue grilled or stewed, for as long as it is cut real thick. I love it tender and juicy, not thin and crunchy. This time, I need bold, strong flavors, to make sc forget all about the tongue and only think delicious. Thus, I chose satay sauce stew.
- one pig's tongue (or ox tongue)
- 5 cm ginger, peeled, crushed, divided
- 2 cloves of garlic, crushed
- 3 cloves of shallot, cut into chunks
- 2 red chilli
- 3 medium sized ripe tomatoes, cut into 8 sections each
- 2 potatoes, cut into chunks
- Chinese satay sauce (I used the one from Lee Kum Kee)
- Freshly chopped corriander (optional, for garnish)
- hot water, olive oil
- a touch of salt, pepper and sugar (if needed)
Scrub the tongue clean (and I removed most of the outer skin since sc doesn't wanna see it), cut tongue into 1 cm thick chunks, blanch in hot water with half of the ginger and rinse in tap water. In a pressure cooker (or stew pot), saute a garlic, shallot and ginger in a bit of olive oil, add tongue chunks, add tomatoes and potatoes, add a couple spoonful of the satay sauce, add hot water until everything's just covered, bring water to boil, pressure cook for 25 minutes (or stew on low heat for a minimum of one hour or until the tongue chunks are melt-in-you-mouth tender). Once done, adjust seasonings if necessary, garnish with freshly chopped corriander and serve with steamed rice.
Tender and juicy chunks of tongue, soft potatoes, spicy satay sauce with quite a punch of acidity from the tomatoes. This dish is great when the weather's cooler, but I'm always up for a good stew any time ^_^
This time, having forgotten that he was enjoying some tongue action from a pig...sc enjoyed the dish very much :D
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I love pig's tongue! This one is a must try for me!
ok, I am less adventurous than you. I eat intestines, liver and ... fish maw considered? I think that's it in the offals department. But if you were to serve me this stew, I will eat it coz it actually looks so delicious hehe
I don't think I have tried Pig's tongue....:O
I thought I was adventurous enough eating livers. I like chicken gizzards too :P ...don't think going to get any more adventurous. Have to do with age. The older one gets, better to stay in comfort zone :)
I love offals too! Is pig's tongue like cow's tongue? I once had beef tongue sandwiches and the meat was so so tender! Maybe cause they got rid of the skin too.
Yuummm I really liek thick cut tongue too and I don't mind french kissing a cow or pig because it is sooo tastyyy... ok that just sounded a bit wrong
It looks so divine, I might enjoy some tongue too. ;)
I've never had pig's tongue! At least, not that I know of. And what timing; JS and I were just remarking how we seem to have an extraordinary amount of satay sauce lying around.
I've never had tongue. So I feel like I shouldn't say anything for or against this. But I really like the sound of that sauce.
thanks for your recipe...
I've never tried pig's tongue but it looks yummy delicious... :)
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