There are certain things in Singapore we usually do not find easily, and one of them is ox tongue. It might be that only certain butchers sell them and the ones in my area probably do not due to low demand, or perhaps no demand. Another reason might be someone always taking the lot to make for sale at their Nasi Padang stall. Well over here, there is so much ox tongue that it has to be frozen so they can be kept for a longer time.
So since the recipes for most ox tongue recipes required a few hours of cooking, I asked dad if he could make an Ox Tongue Rendang for dinner. Using the $2 cookbook he got from Salvos the other day, he used a Trengganu-based recipe and after three hours, we had a really nice-smelling house. Dad was afraid the tongue might still be tough, but I guess the spices and long cooking time did their work on any tough muscles.
I decided to have the rendang with the Cabe Hijau (green chilli sambal), fried eggs, and some pickles. Was a perfect combination.
Om Nom Nom....
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