Lengua Con Setas y Olivas (ILO-ILO)

The sossy dish of Ilo-Ilo Lengua Con Setas y Olivas. An ilonggo heritage cuisine served during special occasions. A Spanish inspired heirloom recipe of late Francisca Jiz de Ortega Jardeleza. The dish is not commonly served on our HAPAG. It is quite expensive and not all restaurant had this dish on their menu.

     Ingredients:

     4 pounds ox tongue, cleaned

    2 cups canned cooked chick peas

    5 tablespoons cooking oil

    1 cup water

    3 teaspoons salt

    1/4 cup bread crumbs

    2 teaspoons freshly ground pepper

    1/2 cup white wine

    2 tablespoons cooking oil

    1 cup chopped onion

    1/2 cup tomato sauce

    Procedure:

     Boil tongue in water to cover until tender. Drain. Fry in oil until brown. Slice tongue and marinate 1 hour in salt, pepper and white wine. Set aside. In a medium skillet, heat oil. Saute onion and sliced tongue. Add tomato sauce, chick peas and marinade and 1 cup of water. Simmer for 15 minutes or until sauce is thick and tongue is tender. Add bread crumbs to thicken sauce. Serve hot.