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| Lengua |
Ingredients:
1 piece ox-tongue, thoroughly cleaned and sliced
Lea and Perrins sauce
salt and pepper
10 pieces calamansi
3 cloves garlic, crushed
2 medium onion, sliced
1 can (12 ounces) Cream of Mushroom soup
button mushrooms
button olives
4 tablespoons butter
1/4 cup grated cheese
Cooking Method:
Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour. Fry tongue and when browned, braise for 30 minutes. Saute garlic and onions in butter. Add soup. Garnish with mushrooms, olives and grated cheese.
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