Ingredients

• 1 kilo Ox tongue (cleaned, boiled, skin
• removed, and thinly sliced)
• 8 pcs. calamansi, juice squeezed
• 2 pcs beef cubes
• 3 stalks tanglad (lemongrass), fold and tied
• 1 can Tomato Paste
• 1 can diced tomatoes
• 2 tsps. garlic, minced
• 1 pc. large size onion, chopped
• 1 large red bell pepper, sliced.
• 1 can black or green olives, sliced into halves
• 2 cans white mushrooms, sliced
• 2 ½ cup white or brown sugar
• 2 tbsps. oyster sauce
• 1-2 cups cooking oil
• 5 cups water
• 3 stalks fresh spring onions, chopped

Method

1. Sprinkle the Ox Tongue with all the calamansi juice and beef cubes and marinate for a couple of hours inside the fridge.
2. Put the ox tongue along with the marinade in a stock pot with water and bring to a boil adding lemongrass. Cover and leave for another couple of hours. Make sure before turning the heat off, use a fork to poke at the tongue to make sure it is tender. Drain if cooked.
3. Put the tongue in a large enough strainer and let running water rinse off any residue, leaving the tongue nice and clean. 
4. Allow to cool a bit before peeling through the skin. Use a small paring knife to cut through the skin, making it easier to peel using a fork.
5. Refrigerate for a couple of hours, allowing the tongue to firm up and easier to slice thinly when cool. 
6. In a saucepan, sauté the chopped onions and minced garlic.
7. Add in all your tomato ingredients in with the water, beef cube and sugar allowing to simmer in a lower heat.
8. Increase the heat, Add the ox tongue and allow to boil for a few minutes then lower the heat back down again and allow to simmer, cover your sauce pan and leave while you cook the potatoes. 
9. In a different pan, heat the oil and fry the potatoes. Make sure the potatoes are cooked. If there is excess oil from the potatoes, drain the oil and mix in your mushrooms, sauté and flavor with oyster sauce. Put to the side
10. Go back to the ox tongue simmering, we can now add the green olives and red bell pepper into the mixture. Add Salt and Pepper to your preferred flavor. When you are happy with the seasoning you can then add the mushroom + potato mix.
11. Allow to simmer for a few more minutes. 

Note: the most important part in making this dish is to make sure the tongue is tender enough that it melts in your mouth. Once you are convinced it is there – then you can go ahead and turn off the fire and plate this dish to serve. If you’re feeling a little bit extra – you can sprinkle some cheese on top of the hot lengua on the dish. It gives it a little twist.