- Beef Tounge
- 7 clove of garlics
- 2 inches ginger
- 1 bunch green onion, chop
- 1 lb pickled mustard (sawi asin)
- 2 green tomatoes, cut by four
Boil beef tounge for 2-3 hours until tender then slice, reserve the water (500ml).
Rinse several times pickled mustard and cut them up.
Chop ginger and garlic and saute them in olive oil, add pickled mustard and beef tounge, add 500ml beef stock, add salt+pepper to taste, cover and cook for 30 minutes in low-medium heat. Add tomatoes and green onion and cook for 5 minutes.