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Crumbled ox tongue with cheddar cream & spiced carrot chutney


Crumbled ox tongue

1 pc crown cut ox tongue (diced 2cm x 2cm)

600ml vegetable stock

1/2 tsp whole black pepper

1 tsp salt 

2 pc bay leaf


200g plain flour

1/2 tsp salt

3 whole egg 

300g Japanese breadcrumb

Carrot Chutney

2 pcs garlic cloves (finely chopped)

1 pc red chilli (finely chopped, seeds remove)

½ tsp ground cumin

¼ tsp ground cardamom 

300ml vegetable stock

700g diced carrots 

200ml cider vinegar

150g honey 

2 tbsp    olive oil

Cheddar Cream

1 tbsp butter

1/2 tsp salt

1/8 tsp ground white pepper

1 1/2 cup cooking cream

1 cup grated English cheddar 

Cooking Method

Crumbled ox tongue

Cooking Method:

1.       Dice the ox tongue into 2cm by 2cm

2.       Placed all ingredients in a pot and bring to boil

3.       Once boiled, lower the heat and simmer for 30 mins. 

4.       Once done, remove the pot from heat, cover with lid and let it sit for another 15 mins before removing the tongue and let it cool down and dry.



Cooking Method: 

1.       Mix flour and salt in a bowl

2.       Break the eggs on a separate bowl, whisk well

3.       Place the breadcrumbs on a third bowl

4.       Roll the cooked tongue into the flour, knock off excess flour and place the tongue into the egg mixture 

5.       Remove the tongue from the egg mixture, let it slightly drip off excess egg mixture and coat them with the breadcrumb

6.       Freeze the tongue till ready to fry 

7.       Deep fry crumble ox tongue at 180 degrees till golden brown 


Cheddar Cream

Cooking Method:

1.       Melt butter in a sauce pot

2.       Add in pepper and stir fry for 1 min on low heat then add on cream and salt

3.       Let mixture boil and reduce heat to simmer

4.       Slowly add in grated cheese and stir till the cheese melt

Carrot Chutney  

Cooking Method:

1.       Heat oil and add in garlic & chilli, stir fry for about 30 second on low heat

2.       Increase the heat to medium temperature and add in carrot, cumin & cardamom

3.       Continue to stir fry for about 3mins or till carrot is slightly caramelised

4.       Add in cider vinegar, honey & vegetable stock

5.       Bring to boil, and reduce temperature to medium heat, reduce the liquid till it thickens

6.       Remove from heat and set aside 


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