Crumbled
ox tongue
Cooking Method:
1.
Dice the ox
tongue into 2cm by 2cm
2.
Placed all
ingredients in a pot and bring to boil
3.
Once boiled,
lower the heat and simmer for 30 mins.
4.
Once done,
remove the pot from heat, cover with lid and let it sit for another 15 mins
before removing the tongue and let it cool down and dry.
Crumble
Cooking Method:
1.
Mix flour and
salt in a bowl
2.
Break the eggs
on a separate bowl, whisk well
3.
Place the
breadcrumbs on a third bowl
4.
Roll the cooked
tongue into the flour, knock off excess flour and place the tongue into the egg
mixture
5.
Remove the
tongue from the egg mixture, let it slightly drip off excess egg mixture and coat
them with the breadcrumb
6.
Freeze the
tongue till ready to fry
7.
Deep fry
crumble ox tongue at 180 degrees till golden brown
Cheddar Cream
Cooking Method:
1.
Melt butter in
a sauce pot
2.
Add in pepper
and stir fry for 1 min on low heat then add on cream and salt
3.
Let mixture
boil and reduce heat to simmer
4.
Slowly add in
grated cheese and stir till the cheese melt
Carrot Chutney
Cooking Method:
1.
Heat oil and
add in garlic & chilli, stir fry for about 30 second on low heat
2.
Increase the
heat to medium temperature and add in carrot, cumin & cardamom
3.
Continue to
stir fry for about 3mins or till carrot is slightly caramelised
4.
Add in cider
vinegar, honey & vegetable stock
5.
Bring to boil,
and reduce temperature to medium heat, reduce the liquid till it thickens
6.
Remove from
heat and set aside
