Sarciadong dila ng baka (ox tongue stew)
Eight o’clock in the morning is the time when the workers arrive (if it’s your first time to read my blog, we’re building a new kitchen wing). I wanted my practically non-operational old kitchen all to myself and cook everything for breakfast ’till dinner before the pounding and dust begins for the day. By seven forty-five, my sarciadong dila ng baka (ox tongue stew) was ready. It will just need re-heating for dinner tonight. I took two huge slices and packed them with some fried rice for the kids’ lunch in school. Their dad dropped off the lunchboxes on his way to work. I also cooked lugaw (congee) which will be topped with bits of ox tongue, fried tofu, garlic and onion leaves for lunch. Breakfast was reheated siopao.
Writing about my morning makes it seem like it was a breeze. Not! I actually boiled the ox tongue after dinner last night. Then, I let it cool overnight. I sliced it early this morning to complete the sarciado. I left a few slices for the lugaw. It was a 1.5 kilogram ox tongue which would be too much for a single meal. Besides, I wanted to maximize the broth so I thought that lugaw for lunch would be just perfect. I’ll be posting the lugaw recipe a little later.
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