Our family talked about sustainable living from time to time. We achieved very little – the house is unsuitable for solar panels, and we are too busy to run a productive veggie patch or to keep a coup of chicken.
One thing we do well as a half-Asian family, is to use “fifth quarter” cuts such as offal.
I am posting a few of our offal recipes, hope you will like them.
Method is as follows:
- 1 x fresh pig tongue, approx 300-400g
- a few pieces of fresh ginger (for boiling the meat)
- a few tbsp of sugar (optional for boiling the meat)
- a few pieces of star anise and clove (optional for boiling the meat)
- a little cooking oil
- 2 tsp ginger garlic paste, or fresh sliced ginger and minced garlic
- 2 tsp oyster sauce
- a splash of dark soy sauce
- a splash of sesame oil
- a small squeeze of lemon juice (optional)
- white pepper, to taste
- some sliced green shallot (scallion)
- Bring the pig tongue to boil in a pot of water; add salt, sugar, star anise, clove and a few pieces of fresh ginger; turn the heat down to minimum and gently cook the meat; when the meat is cooked, transfer to a plate to cool
- Slice the meat thinly
- In a frying pan, add oil and ginger garlic paste (or fresh ingredients if used); when the frying pan is very hot, add the meat, toss slightly, add oyster sauce, dark soy sauce, sesame oil, lemon juice (if used) and white pepper; toss lightly and add green shallot
- The meat taste better the next day (serve chilled as a ‘liangban’ salad)