“I really like the dish because it contains the aroma of the boiled tongue itself, as well as a little bit of sweetness and a mild spicy taste from the green chili,” said Prasetyo Widodo, chef de cuisine at Hotel Indonesia Kempinski Jakarta.

To those who want to replicate the recipe, Prasetyo advised using only the first ¾ of the ox tongue from the front, as the rear part contains more fat than meat. He also said to cook on high heat while stir-frying the ox tongue, being careful not to overcook it.

To keep it fresh, he suggests finishing it off with red tomatoes. (asw)

Read also: Ramadhan Recipe: Hotel Santika Premiere Slipi Jakarta’s 'gurame goreng sambal matah'

Ingredients

• 200 gr ox tongue
• 3 gr bay leaves
• 20 gr ginger
• 50 gr garlic
• 3 gr orange leaves
• 20 gr galangal
• 30 gr palm sugar
• 10 gr lemongrass
• 50 gr spring onion
• 50 gr large green chili
• 50 gr green tomatoes
• 30 gr red tomatoes
• 30 ml sweet soy sauce
• 20 ml oyster sauce
• 3 gr salt
• 2 gr pepper
• 30 ml vegetable oil
• 1 liter water

Method

• Boil ox tongue with bay leaves, ginger, salt, galangal, lemongrass and orange leaves using low heat for about three hours, until the tongue becomes tender, the water almost subsides and the spices become aromatic. The ox tongue and the spices can also be cooked using a pressure cooker for approximately 30 minutes.
• Stir-fry spring onions and garlic with vegetable oil on high heat until aromatic.
• Add ox tongue, stir and fry with green chili, green tomatoes and soy sauce.
• Add palm sugar, oyster sauce, salt and pepper.
• Add red tomatoes, serve. Garnish with fried shallots as desired.

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