When offal was part of the Singapore diet
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Food writer Lee Geok Boi’s offal recipes from the July 16, 1989, edition of The Sunday Times.
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SINGAPORE - Food writer Lee Geok Boi gives three recipes for cooking offal, in this edition of The Sunday Times on July 16, 1989. Here is her recipe for Braised Tongue With Potatoes.
Serves five
INGREDIENTS
2 pig’s tongues
10 large onions, sliced into thin rings
4cm cinnamon bark
2 Tbs oil
Ground white pepper to taste
1 tsp sugar
Dark soya sauce
Salt to taste
Water to stew
4 large potatoes, peeled and quartered
METHOD
Blanch tongues with boiling water, then scrape off the thin lining. Rub with coarse salt, then rinse in cold water.
Heat oil in a heavy saucepan. Fry cinnamon and onions till soft. Add the whole tongues with pepper, sugar, salt, soya sauce and enough water to stew. If needed, add more water but gravy should be thick.
When tongues are tender, add seasoning to taste. Add the potatoes and stew until soft. Adjust the amount of gravy to taste.
Slice the tongues into chunky pieces. Serve.
Note: For a thicker richer stew, add two pig’s trotters. Increase ingredients proportionately. Allow about a couple of hours to cook.
Tan Hsueh Yun joined The Straits Times in 1991 and is senior food correspondent. She covers all aspects of the food and beverage scene in Singapore and believes food is Singapore’s ultimate soft power.
