It is not easy for me with two kids who was born here in europe in which the kitchen offers a large selection of different foods…Asian, European and Philippine. Specially when it comes to cooking of giblets or innards from beef and pig meat not only from poultry, they are not use to it. This is my version and at least the kids tried it.

TO BOIL LENGUA:
* 1 kg Lengua or 4 to 5 pcs.
* 2 carrots
* some pepper corn
* 1 onion
* some onion leaves
* 2 tbsps. vinegar
* half a head garlic, peeled and crushed
* some water

TO SAUTE LENGUA:
* 1/4 cup or 2 tbsps. of margarine or butter (I used margarine)
* 1 onion chopped
* 500 to 1 kg fresh mushrooms
* salt and pepper

FOR SAUCE:
* Lengua broth
* 2 packs Maggi Gourmet Sauce
* a handful chopped parsley, fresh or frozen
* salt and pepper
Rama cream culinesse or milk

FOR MASHED POTATOES:
* 1 kg boiled and peeled potatoes
* some potatoe broth
* 1 cup milk
* salt and pepper
* some margarine or butter ( I used margarine)
* browned onion rings for garnishing

HOW TO…….

PART1

PART2