Cooking Corner

Chef Heinz von Holzen has prepared numerous recipes of Balinese Cuisine. .As a professional chef with experience in a variety of famous hotels, Holzen has developed Bali's food and helped it "go international". He creates the dishes to be acceptable to European palettes without masking their original essence, and ensures that all food complies with international health standards. In Bali, Holzen runs 'Bumbu Bali' restaurant in Tanjung Benoa and offers cooking classes. Holzen is also a volunteer active in saving turtles on the island.

This time, Holzen would like to share the recipe for the famous SEMUR LIDAH (Ox Tongue in Sweet Soya Sauce) with you. Have fun sizzling and selamat makan (bon appetit)!

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SEMUR LIDAH (Ox Tongue in Sweet Soya Sauce)

There are about as many different ways of preparing Nasi Goreng in Bali as there are cooks. The only constant ingredient is rice; everything else is determined by the cook's taste or the availability of ingredients.

INGREDIENTS:

2,5 lt (10 cups) beef stock

600 g (1 ¼ lb) ox tongue, washed well

1 cup beef spice paste

4 tbsp sweet soya sauce (kecap manis)

2 tbsp thin soya sauce

¾ tsp ground black pepper

¼ tsp freshly grated nutmeg

4 ea Salam leaves

3 fragrant lime leaves

3 tbsp fried shallots

3 medium size potatoes, peeled and cut in 2 cm (3/4 in dice) fried shallots to garnish

PREPARATIONS:

1. Bring beef stock to boil in a heavy stock pot, add beef spice paste and salam leaves, whole ox tongue and bring back to boil.

2. Reduce heat and simmer for approximately 3 hour or until tongue is cooked and very tender.

3. Plunge ox tongue into ice water and cool for 5 minutes. Peel skin off with a sharp knife.

4. Slice ox tongue in thin even slices and place in saucepan,

5. Fill up with beef stock and add all remaining ingredients. Bring to boil, reduce heat and simmer for 10 minutes.

6. Add potatoes and continue to simmer until potatoes are cooked.

Garnish with fried shallots.