Lagu is a dish loved by everyone of all ages. With just a few variations in the ingredients, you can instantly create a new, extremely delicious lagu dish. Today, let’s join TasteVN go to the kitchen and immediately prepare 2 dishes: pig’s tongue and pig’s stomach cooked in lagu.
1. Pig’s Tongue Cooked in Lagu
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Preparation
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Pig’s Tongue Cooked in Lagu Serves 4
Pig’s tongue 1 piece (about 500g) Potatoes 3 tubers Carrot 1 tuber Onion 1/4 piece Canned tomatoes 100 gr Shallots 3 bulbs Garlic 3 cloves Chili sauce 1 tablespoon Cornstarch a little Vinegar 1 teaspoon Common seasoning a little (salt/sugar/MSG/seasoning powder) Fish sauce 1 tablespoon Cooking oil 1 tablespoon
How to Choose Good Pig’s Tongue
- You should choose thick pig’s tongues, slightly round in shape, bright in color, and near the throat should have a white color.
- Do not choose pig’s tongues that are dark black, uneven in color, have bruises or discoloration due to congestion.
- If you touch it and feel slimy, have a foul smell, or are a bit pungent, then you should not buy it.
- It is best to buy pig’s tongues from reputable stores, or if you buy at the market, go early in the morning when the meat is freshly cut and there are more options.
How to prepare Pig Tongue Stew
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Prepare the pig tongue
Boil water on the stove and add 1 teaspoon of vinegar along with 1 teaspoon of salt.
Add the pig tongue to the prepared pot of water and boil for about 2 minutes, then remove.
Use a knife to scrape off all the skin of the tongue and remove all the slime from the tongue.
Cut the pig tongue into bite-sized pieces, not too large and not too small.
Tip: The pig tongue should be cut to a moderate size; if cut too small, the crunchy texture of the pig tongue will not be felt, and if cut too large, it will take longer to cook.
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Prepare other ingredients
Peel and cut the onion into wedges.
Peel and cut the potatoes into bite-sized pieces. Peel the carrots, shape them into flowers, and cut them into pieces.
Peel and finely chop the garlic and shallots, then mix well.
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Marinate the pig’s tongue
Add 1 teaspoon of seasoning, 1.5 teaspoons of sugar, 1/2 tablespoon of fish sauce, 1 tablespoon of chili sauce, a little monosodium glutamate, and 100g of canned tomatoes to the pig’s tongue, then mix the mixture well.
Tip: If you can’t find canned tomatoes, you can buy fresh tomatoes, remove the seeds, chop them, and sauté in oil as a substitute.
Next, add 1/2 of the chopped garlic and shallots, mix well, and let it marinate for 15 minutes for the tongue to absorb the spices.
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Cook lagu
Add 1 tablespoon of cooking oil to the pot and add the remaining chopped garlic and shallots to sauté until fragrant.
Add the marinated pig’s tongue and stir-fry until the tongue is firm.
Add about 1.5 liters of water, when the water boils, add potatoes and simmer until the potatoes are soft.
Once the potatoes are soft, add the carrots. Season with 2 teaspoons of seasoning, 2 teaspoons of sugar, 1/2 tablespoon of fish sauce, then stir well. You can adjust the seasoning to suit your family’s taste.
Stir in a little cornstarch and add it to thicken the dish. Finally, add the onions and bring to a boil again, then turn off the heat.
Tip: You can check if the potatoes are soft by piercing them with a toothpick or chopsticks.
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Final product
The pig tongue is chewy and crispy, combined with soft potatoes and rich stew sauce, making pig tongue stew a dish that is not only delicious but also incredibly easy to make.
2. Stomach stew
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Preparation
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Stomach stew For 4 people
Pig stomach 1 piece (about 500g) Tomato sauce 330 g (1 bottle) Coconut 1 fruit (for water) Potatoes 3 pieces Onion 1 piece Tomatoes 3 fruits Carrots 2 pieces Garlic 5 cloves Shallots 7 pieces Coriander a little Chili 1 fruit Fish sauce 1 tablespoon Cooking oil 2 tablespoons Common spices a little (salt/sugar/msg) Lemon 1 fruit
How to choose fresh ingredients
How to choose fresh pig stomach
- You should choose a stomach that is bright pink, without bruises, inflammation, or being bloated. Avoid buying frozen stomachs as they will lose their crispness.
- You should press the stomach with your hand; if it feels elastic immediately, has some liquid on the outside but is not sticky, then it can be selected.
- Observe the stomach for thickness, the inner lining of the stomach is intact, without lumps or hard grains, then it can be purchased.
How to choose fresh tomatoes
- You should choose tomatoes with smooth skin, juicy and bright red, with green stems.
- Avoid selecting those that are blackened or have small black spots, and those that have uneven colors of both green and red.
- If you touch them and they feel too soft or too hard, or if juice runs out, then do not buy them, as they may be spoiled.
How to make pig stomach cooked with lagu
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Prepare the pig stomach
Turn the pig stomach inside out and wash it directly with water.
Next, add salt and rub it vigorously to remove all the slime. Then wash it clean with water.
Continue to squeeze a few pieces of lemon and rub with the stomach for 10 minutes to clean it again. Then wash it clean with water.
Blanch the pig stomach in boiling water with salt, vinegar, and ginger wine (if available).
Scrape off the white membranes stuck around the stomach. Rinse the stomach again and let it drain, then cut it into bite-sized pieces.
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Prepare other ingredients
Cut the tomatoes in half, remove the seeds, and chop finely.
Peel the potatoes and carrots, then cut them into bite-sized pieces. Peel the onions and cut them into wedges.
Peel the garlic, mince it, and then mix it together. Keep 2-3 shallots whole, and chop the remaining ones to mix with the minced garlic.
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Marinate the stomach
Add 1 teaspoon of salt and 1 teaspoon of monosodium glutamate into the stomach and mix well.
Add half of the minced garlic and onion and mix evenly.
Next, add a bottle of tomato sauce into the stomach, mix well, and let it sit for 15 minutes to absorb the flavors.
Tip:
- Do not add too much because it will make the stomach tough and the dish will not taste good.
- The minced garlic and onion help reduce the unpleasant smell of the stomach.
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Cooking lagu
Place a pot on the stove and add 2 tablespoons of cooking oil.
Add the remaining minced garlic and onion to the pot to sauté until fragrant, then add the marinated stomach and stir-fry until cooked.
Add the chopped raw tomatoes and continue to stir-fry until the ingredients are well combined.
Add 2 tablespoons of sugar and 1 tablespoon of fish sauce to the pot, mix well, and simmer until the liquid reduces slightly, then add the coconut water, cover the pot, and simmer for 5 minutes.
After 5 minutes, open the lid and add the carrots, potatoes, and onions, then simmer for 10 minutes until the ingredients are tender. Skim off the foam every 5 minutes to keep the lagu clear.
Add the prepared shallots and cook for another 5 minutes before turning off the heat.
Tip:
- You can use annatto oil instead of cooking oil for a more attractive color in the lagu.
- Adding shallots will enhance the aroma of the lagu.
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Final Product
Stomach cooked with lagu is a wonderful dish combining the chewy and crunchy texture of the stomach, the creamy potatoes, and carrots along with an irresistible sweet and sour flavor. This is a dish that your family will absolutely love from the very first bite.
Tips for Successful Preparation
- You should cook lagu with coconut water to make the broth richer and help the stomach and tongue soften faster.
- Add the carrots after the potatoes are soft to maintain the crunchiness of the carrots and prevent them from becoming mushy.
- You should cut the stomach and pig tongue into bite-sized pieces, not too small as you won’t be able to appreciate the crunchiness, and not too large as it will take longer to cook.
- For tomatoes, you can use fresh tomatoes, canned tomatoes, or tomato sauce depending on your family’s taste preferences.
How to Choose Good Carrots
- Choose those that are slender, of medium size, still have the green tops, and feel firm, not too soft.
- Select carrots with intact, smooth skin, not rough or with black spots.
How to choose delicious potatoes
- You should choose potatoes that are yellow as they are tastier and more nutritious than white ones.
- Avoid selecting sprouted potatoes or those with green skins, as these contain harmful substances for health.
- Good potatoes are firm to the touch, with smooth skin that is not bruised or has any unusual spots.
- Do not buy potatoes with dents or deep scratches, as these will spoil quickly if not used in time.
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Pork tongue and stomach lagu delicious and unique will surely make your family love it. Wishing you success with TasteVN’s recipe.
*Refer to images and recipes from the YouTube channel: Wife’s Kitchen
