serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 ox tongue, cleaned and halved lengthways (ask your butcher to do this)
- steamed rice or salad, to serve
Marinade
- ½ tsp table salt
- 2 tbsp white sugar
- 2 tsp ground white pepper
- 2 tsp ground black pepper
- 3 tsp fish sauce
- 3 tsp light soy sauce
- 1 tbsp oyster sauce
- 1 cup shredded green papaya
- 1 garlic clove, minced
- ¼ onion, diced
Jaew som
- 3 garlic cloves
- 4 red bird's-eye chillies
- 1 tbsp white sugar
- 2–3 limes, juiced
- 2 tbsp fish sauce
- ¼ bunch coriander, including roots and stalks, finely chopped
- 1 red Asian shallot, thinly sliced
Marinating time overnight
Instructions
To make the marinade, place all ingredients in a large bowl and combine well. Add the ox tongue, toss to coat, then cover and refrigerate overnight.
To make the jaew som, use a mortar and pestle to pound the garlic, chilli and sugar to a fine paste. Add the remaining ingredients and adjust to taste for a balance of sweet, sour and salty.
Scrape marinade off tongue and cook on a charcoal grill for 3–5 minutes on each side. Slice tongue thinly and serve with jaew som and steamed rice or salad.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
