Focused recipe
Lengua Kare-Kare Recipe
Tender ox tongue cooked in peanut and almond sauce and served with steamed bok choy, eggplant and string beans.
Filipino Updated 4/2/2022
Ingredients
Measured from the catalog payload.
- 4 lbs beef tongue
- 3/4 cups peanut
- 3/4 cup almonds
- 2 bunches bok choy
- 1 chinese eggplant
- 12 string bean cut in 2 inch pieces
- 1 onion minced
- 5 cloves garlic chopped
- 2 quarts water
- 32 ounces beef broth
- 4 tablespoons annatto oil
- salt
Instructions
9 cooking steps
- Pour water in a pressure cooker. Add ox tongue. Pressure-cook for 45 minutes. Remove the tongue afterwards and let it cool down. Take the skin off the tongue and then slice into serving pieces. Set aside.
- Prepare the vegetables by steaming the eggplant and string beans for 10 minutes. Steam the bok choy for 5 minutes.
- Prepare the peanuts and almonds by roasting on a pan until the color starts to turn brown. Put the nuts in a food processor and blitz until the mixture turns into a paste-like consistency. Set aside.
- Heat annatto oil on a wok. Sauté garlic and onion.
- Once the onion softens, add the sliced lengua. Sauté for 2 minutes.
- Pour the beef broth into the wok. Cover and let boil. Continue boiling for 10 minutes in low heat setting.
- Add the peanut and almond paste. Stir until all ingredients are well blended. Continue cooking uncovered for 7 minutes. Season with salt.
- Transfer to a serving bowl and add the steamed vegetables. Serve with shrimp paste (bagoong alamang).
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Beef kare kare recipe, lengua, lengua recipe Public recipe Revision 1