Sunday, 12 February 2012

A Healthier Way of Eating Pig's Tongue In Garlic Mushroom Sauce

My Whole Wheat Pasta with Pig's Tongue In Garlic Mushroom Sauce
We bought two pieces of pig’s tongue a few days ago and I promised my husband to cook it in the usual Pinoy lengua in mushroom sauce way.  But earlier today when I was planning the recipe for tonight’s dinner, I was thinking of cooking a different sauce though, that is garlic sour cream and I was thinking of using the Greek style yogurt we still have inside the refrigerator.  When I got home, I changed my mind.  I proceeded to cook garlic-mushroom sauce for the pig's tongue but then I added pasta.

And speaking of pasta, this is the first time I am cooking a pasta dish in ages.  Frederick is not a fan of pasta.  He doesn’t like creamy pasta sauces specially pesto sauces.  The only pasta he knows is the Pinoy spaghettie, the sweet kind.  I am not a pinoy spaghettie fan because I don’t want sweet sauces on my pasta nor noodles, I want something savoury and creamy and garlicky and herby or something sour like tomatoe sour.  The only sweet spaghettie I eat is the one cooked by our Mama Tessie.  I don’t even eat the sweet spaghettie I cook L (I only cook such when I really need to or when somebody requests for it) 

Oh, and speaking of garlicky, my husband is an “aswang”.  Aswang refers to a mythical monster that separates it’s half body, fly like a bat, suck’s blood and the innards of its innocent victims, and is afraid of garlic.  Frederick doesn’t like garlic as much as I love it, that's why I call him aswang.  He can only take the taste of garlic when it is fried and toasted and goes with fried or braised meat, other than that he cannot.  When he tasted the garlic mushroom sauce that I cooked, he already started complaining that I used a lot of garlic on it and why do I need to put so much. So we had a long “discussion” again on matters of why I did that and on the many ways of cooking garlic.  I educated him on "the many ways of cooking with garlic", that is, depending on the taste you want to infuse on a dish, you can fry the garlic until it’s brown and crunchy, dry-roast it, or sauté it for a few minutes until it starts releasing its aroma but the garlic haven’t turned brown (which I often do with my sauces), etc. etc.

Anyway, to cut the story short, he ate my pasta with the pig's tongue in garlic mushroom sauce just the same (he hast no choice unless he wants to eat the leftovers we have in the fridge) while he complained in between his chewing and munching about how he hates the taste of too much garlic on his food and creamy pasta.  He finished a plate of the pasta though and downed a few more of the pig’s tongue with rice J  After our dinner, I promised him that I’d be cooking more pasta and garlicky dishes in the future (hehehe)

By the way, you might be wondering what's with the "a healthier way" title.  Simple, Pig's tongue in garlic mushroom sauce is already high in calorie, fat, and cholesterol and if you eat it along with white rice, that will even  make it worse.  It's like placing an additional C4 to an already overloaded bomb sitting inside our body, just waiting for the right timing and trigger for it to explode. Then we'll be kaput.  So to make it a bit healthier, I added whole wheat pasta to go along with it.  Whole wheat pasta, though have the same calorie as the plain white pasta, has lower GI (glycimex index) .  Which means to say that the carbohydrates derived from the whole wheat pasta break down slowly thereby gradually releasing sugar to our bloodstream.  Unlike in white pasta or white rice, in which the carbohydrates are easily broken down turning it to sugar, and is easily absorbed in the bloodstream causing a surge in blood sugar levels.   Please see our post on glycimex index and glycimex load to understand these two concepts better (Understanding Glycemic Index and Glycemic Load )

Here’s my pig's tongue and pasta recipe J

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Whole Wheat Pasta - cooked as directed in the package


Pig's Tongue - 2 pcs
Muchroom, slice - 1 can
Butter - 100 g
Flour - 50 g.
Garlic, finely minced - 10-12 large cloves
Red Onion, finely minced - 1 medium
Evaporated Milk - 10 tbsp
Water used to boil the tongue - 2 cups
Chicken Powder - 2 tsp
Salt and ground white pepper to taste

pig's tongue

Cooking Procedure:

  1. Cook the whole wheat pasta as directed in its package.  Drain and set aside.
  2. Boil the pig’s tongue under pressure for 35 minutes until it’s fork tender.  Drain but set aside the broth.  Remove the first layer of the tongue’s skin and slice it thinly.
  3. On a sauce pan, melt half of the butter. Fry in it the sliced pork tongue for at least 5 minutes then add the mushroom and fry for another 2 minutes.  Scoop out the tongue and mushrooms and set aside.
  4. In the same sauce pan, melt the butter under low fire.  Sauté in it the minced garlic, stir.  Add the minced onion when the garlic is aromatic (do not allow the garlic nor the butter to turn brown.
  5. Add the flour and continue stirring it until the mixture is well blended.
  6. Increase the fire to medium, add the evaporated milk and the water.  Stir and bring to a boil.
  7. Add the seasonings and stir.  Let the mixture simmer.
  8. Add the pig’s tongue and mushroom and bring to a boil.  Cook until the sauce is thick.  Adjust taste as needed.

Mix the sauce and the pasta together.  If you don’t like the pasta, you can eat the pig's tongue in mushroom sauce along with a steaming white rice.  A freshly squeezed OJ is a wonderful beverage that can go with this dish.

Pig's tongue in mushroom sauce

 © Fresha-licious (12February2012)

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Check out our other "tongue" recipes:

1)  Lengua in Mushroom Sauce: Kristine & Aba’s version
2)  Lengua (Ox tongue) in Mushroom Sauce

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