Chinese lamb tongue salad with spicy dressing - recipe
Prepared correctly, tongue is a delicious meat: it’s tender, smooth and mild. Many people recoil at the thought of eating tongue, though, probably because it’s organ meat.
Like other organ meats, tongue takes a bit of effort; after boiling it, you need to strip off the skin (it comes off easily when the meat is hot), then remove the bones. (Sometimes, the tongue will be fully cleaned, with the inedible parts trimmed off.)
You can buy lamb tongues at shops selling halal and kosher meats, and from some butcher shops; you may need to order it in advance. It’s worth buying a few extra lamb tongues (they’re small) and cooking them at the same time; the leftover meat is delicious when thinly sliced then used in sandwiches with rye bread and grainy mustard.
Pork tongue is good, too, although it’s bigger and the flavour is stronger.
I like the round, warm taste of aged balsamic vinegar, and it’s not as sharp as some Chinese vinegars. You don’t have to use the super-expensive versions that come in small bottles, but avoid the cheap, acidic, watery stuff. Aged balsamic vinegar has a nice, balanced, intense flavour, and although it’s more expensive than the low-quality versions, a little goes a long way.
Fried shallots are sold in small bags at shops specialising in southeast Asian ingredients. You can make your own by putting thinly sliced shallots in a small pan and adding cooking oil to barely cover them. Place over a medium flame and cook until sizzling, then lower the heat. Cook at a low sizzle until the shallots turn golden, then remove from the heat. Strain the shallots from the oil and drain on paper towels; the oil can be used to stir-fry vegetables.
This recipe was inspired by a dish I ate at The Chairman, a Chinese restaurant in Hong Kong that is on Asia's 50 Best and the World's 50 Best restaurants lists.
ncG1vNJzZmivp6x7tK%2FMqWWcp51ksLC7yqKloGeimrCqvMRomqGhnprApnnLmqSbZaSku6jBxGaqmqSRmXq0vMicsGacoprAtLXNoGaaqqSesK2xjmxnbXFobYI%3D