Serves: 4 – 5
- 1 piece ox-tongue, thoroughly cleaned and sliced
- Lea and Perrins sauce
- salt and pepper
- 10 pieces calamansi
- 3 cloves garlic, crushed
- 2 medium onion, sliced
- 1 can (12 ounces) Cream of Mushroom soup
- button mushrooms
- button olives
- 4 tablespoons butter
- 1/4 cup grated cheese
Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour.
Fry tongue and when browned, braise for 30 minutes.
Saute garlic and onions in butter.
Garnish with mushrooms, olives and grated cheese.