Lidah Lettuce w/ Summer Dukkah

Cow got your tongue?

PREP: 1hr || BOIL: 3hr 30min || FRY: 40min || ASSEMBLE: 30min

Lidah & Consume

• 1 Large Cow Tongue

• 1/2 Large Yellow Onion cut into quarter

• 6 Green Onions cut in 2in segments

• 10-15 Chinese Chives cut in 2in segments

• 1 Lemon Grass Stalk cut in 3in pieces

• 10-12 Kefir Lime Leaves

• 3 - 4 inches of Ginger cut in strips

• 1 Red Thai Chili

• 4 Sweet Red Peppers Cut in half (deseeded)

• 3 Bay Leaves

• 15 Schezwan Peppercorns

• 1 Tsp Salt

• 15 Cups Water

• 1 Packet Large Bone Soup Mix

• 1 Packet Chicken Soup Mix

Allium Oil

• 1 1/2 Cups Peanut Oil

• 12 Green Onions cut in 2in segments

• 8 Cloves Garlic Sliced

• 2 Shallots Sliced

• 12 Chinese Chives cut in 2in segments

Summer Dukkah

• 1 Cup Cashews Chopped

• 15 Sprigs Cilantro Chopped Finely

• 4 Tbsps White Sesame Seeds

• Zest of 1 Lime

• 1 Tsp Flake Salt

Laksa Mayo

• 1 Cup Allium Oil

• 1/4 Cup Coconut Cream

• 1 Egg

• 3 Tbsp Laksa Paste

• 1/2 Clove Grated Garlic

• 1/2 Tsp Sriracha

• 1 Tbsp Lime Juice

• Pinch white Sugar

• Salt to taste

Garnish

• 1 Head Romain, split into leaves

• 1/2 Red Pepper Sliced

• 4in of English Cucumber Sliced

• Lime wedges for last minute squeezing

Notes

• Laksa Mayo can be quite spicy, and sour, the veg on the lettuce boat will tame it out along with the fat of the Lidah

• Pickled Carrots or Turnips could be nice additions

• Fried tofu skin could be a nice added crunch here, or chicken skins too. Both fun to dip in the Laksa Mayo

• The consume is great to drink with a squeeze of fresh lime, a nice warm balance to the crisp and fresh lettuce boat

Braise the Lidah

1. In a large stock put add the water and the two soup bases, stirring to combine

2. Rinse the Cow Tongue thoroughly, and set in the pot

3. Add the Yellow Onion, Green Onion, Chives, Peppers, Chili, Ginger, Lime Leaves, Bay Leaves, Lemongrass, Peppercorns, and salt to the pot

4. Bring to a boil, and then turn down to a simmer and cover, cook 3hr & 30min, or less if the tongue is smaller

5. When the tongue is tender to the touch remove it from the pot and let it rest

6. While the tongue rests, strain off the rest of the braising vegetables, and return the liquid to the pot

7. Using a spoon scrap the top of the liquid to pull off excess fat and impurities from the meat that might have come out during the cooking process

8. Taste the consume for salt, if it isn’t seasoned enough boil the liquid down by a third or so, and try again

9. Meanwhile, when the tongue has cooled, peel the exterior of the tongue off and cut the interior meat into 1/2 slices

10. Cut each slice in 3, place in a high walled container and ladle the consume over the top of the slices until they are submerged

11. Set aside until you are ready to build your boats

12. The save some consume for service next to the lettuce boats, the rest can be saved in the fridge or frozen as a future braising liquid or soup base

Infuse the Allium Oil

1. Prep a baking sheet, or a few plates with paper towels, ready to receive your fried alliums

2. Also have a heat proof bowl ready to help transfer the oil back and forth from the pan

3. Pour the 1 1/2 cups of peanut oil into a large sauté pan, and heat under medium medium/low heat

4. When the oil is warm carefully add the whites of the scallion first, cook for 4-5 mins until well browned

5. Remove the Whites, and place on the paper towel lined sheet tray, add the greens next, they will cook faster 2-3mins

6. Remove the greens and add the shallots next, frying until golden.

7. For the shallots I find it easier to pour the contents of the whole pan through a fine mesh strainer with a bowl underneath. The strainer catches the fried shallots, and the bowl catches the oil. Then you can return the pan to the stove, and return the filtered oil to it

8. Repeat step seven with the Garlic

9. Repeat step seven with the Chinese chives (I find it easiest to do each item one after the other both for cooking times, and for ease of separation as toppings later

10. Allow the oil to cool, then set aside 1 cup for the mayo, 1-2 Tbsps for the Lidah, and the rest you can save for future dressings and cooking (Super Flavorful Stuff)

Make the Mayo

1. In the base of a deli container or wide mouthed glass blend the Egg, Grated Garlic, Laksa Spread, Sriracha, and Coconut Cream thoroughly with an emulsion blender.

2. Keep the blender in the container and pour in the allium oil. Then while blending, slowly lift the emulsion blender through the oil until a tight emulsion or Mayo is formed

3. To thicken the emulsion further add more oil if necessary

4. Season with salt and the lime juice (make sure this is punchy on flavor as it will season the fresh veggies in the final lettuce boat

Assemble the Dukkah

1. Preheat the oven to 300 degrees F

2. On a sheet tray toast your cashews until lightly browned, and set aside to cool

3. Meanwhile, add your seaseme seeds to a small sauté pan, and cook under medium / low heat until they begin to brown and are fragrant. Remove from the pan when finished to prevent over cooking.

4. In a bowl mix together the chopped Cashews, the Toasted Sesame Seeds, the chopped Cilantro, the Lime zest, and the flake salt

5. This is magic on this lettuce boat, but could be used to top rice, act as a garnish for eggs, even a nicely seared piece of tuna

Build the Boats

1. Heat the remaining 2 Tbsps of Allium oil in a Sauté pan and sear the lidah pieces quickly to get a little brown, but not over cook them

2. Season with salt as you remove them from the pan

3. Then, take a single leaf of your Romaine and spread the Laksa Mayo on generously

4. Place the freshly seared Lidah meat onto the lettuce, followed by red pepper, the fried greens of the green onion, the fried garlic chips, and the fried shallots. (could use cucumber as well)

5. Then sprinkle a good pinch of Summer Dukkah over top, followed by a squeeze of fresh lime

6. Sink the ship, enjoy the boat!