Melt-in-your mouth tongue slices in rich, creamy white sauce. Make sure you have lots of “extra rice” on the side.
The bump is seven months! Oh how time flies!
There are days when I felt that I just couldn’t keep up. Work is piling up and I continue to be as sleepy as ever during the day and sleepless at night. I couldn’t keep the house clean, no one’s folding the laundry — and oh, the dirty clothes looks like Mt. Everest.
The movement in my belly is awesome, BTW. I wonder if she’s doing some acrobatics in there during different times of the day. Purple is not as restless as this one when she was the occupant in my tummy. I am trying to keep calm and take this one day at a time. I still cook, though. It may not seem like it but I cook.
Since it’s almost always blazing hot everyday. I try to steer clear of those dishes that take longer to cook. The other day, I actually thought of cooking Beef Pochero because I kinda missed it but I remembered it’s not fun slurping hot soup when it’s 34º outside.
Then I remembered I missed eating Lengua as well.
When talking about lengua, what always comes to mind is the delicious Lengua Estofado that my mom used to make. This is the lengua I grew up eating. I just assumed my mom didn’t like white sauce because that’s what she always makes when it comes to lengua.
These days, I made sure Ykaie knows both Lengua Estofado and Lengua in White Sauce.
This Lengua in White Sauce recipe is both easy to make and budget-friendly because I used pork lengua instead of ox’s. Pork lengua is relatively cheaper and easier to cook. It’s a great choice when you’re on a tight budget because it saves you both time and moolah. Ox lengua is tastier though, so if I have a little more time and budget to spare, this is what I go for.
Do you cook lengua at home? Any other lengua recipe I should try?Print
Lengua in White Sauce
- 2 pcs Pork Lengua (pork tongue), around 500g
- salt and peppercorns
- bay leaf
- water for boiling
- 1 cup button mushrooms, sliced
- 1 carrot, cut into pieces
- 3 tbsp butter
- 1 tbsp canola oil
- 1 white onion, chopped
- 3 cloves garlic minced
- 1 tbsp flour
- 1 cup heavy cream or all purpose cream
- beef cube + water or beef stock
- Clean the lengua by rubbing salt to remove the grime. Wash it thoroughly with water.
- Put lengua in a pot along with water for boiling, bay leaf, peppercorns, and salt.
- Boil and simmer until tender. Beef lengua will take longer to be tender, around 1-2 hours. Pork lengua takes 30 minutes to 1 hour only.
- Slice the lengua diagonally and remove the outer layer that looks like a rubbery cover that would peel off easily.
- Heat butter and oil in a pan. Sear the side of the lengua then remove from the pan and set aside.
- In the same pan, sauté garlic and onion until onion becomes translucent. Add flour.
- De-glaze the pan with water, and add the beef cube.
- Pour in the heavy cream and mix well.
- Bring to a simmer then add the lengua, carrots, and sliced mushroom.
- Simmer fro a few more minutes. Season to taste, then turn off heat.
- Serve with steamed rice