Krengsengan Lidah - beef tongue in spicy and tangy sauce

beef tongue in spicy and tangy sauce

ingredients:

300g beef tongue

2 salam leaves

1/2 tsp salt

1/2 teaspoon pepper

3 tbsp kecap manis

2 red chilies

2 tbsp petis

500 ml of water

2 tbsp oil

water

 

bumbu:

7 cloves garlic

3 shallots

2 red rawits

1 tomato

 

preparation;

Heat in a pan the water and cook the tongue for 10 minutes. Lift the tongue out and remove the skin. Add the tongue back to the water together with the salam leaves and cook the tongue until done. Slice the tongue then into strips.

Pound or grind the ingredients for the bumbu fine into a paste. Cut the chilies into strips. Heat in a pan the oil and fry the bumbu for 3 minutes. Add the tongue and mix well. Then add the petis, the kecap, salt, pepper and add the chilies and mix well. Then slowly add the broth and let the sauce thickens.