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Lengua Kare-Kare Recipe

Tender ox tongue cooked in peanut and almond sauce and served with steamed bok choy, eggplant and string beans.
Prep Time15 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: Filipino
Keyword: kare kare recipe, lengua, lengua recipe
Servings: 4 people
Calories: 1707kcal
Author: Vanjo Merano



  • Pour water in a pressure cooker. Add ox tongue. Pressure-cook for 45 minutes. Remove the tongue afterwards and let it cool down. Take the skin off the tongue and then slice into serving pieces. Set aside.
  • Prepare the vegetables by steaming the eggplant and string beans for 10 minutes. Steam the bok choy for 5 minutes.
  • Prepare the peanuts and almonds by roasting on a pan until the color starts to turn brown. Put the nuts in a food processor and blitz until the mixture turns into a paste-like consistency. Set aside.
  • Heat annatto oil on a wok. Sauté garlic and onion.
  • Once the onion softens, add the sliced lengua. Sauté for 2 minutes.
  • Pour the beef broth into the wok. Cover and let boil. Continue boiling for 10 minutes in low heat setting.
  • Add the peanut and almond paste. Stir until all ingredients are well blended. Continue cooking uncovered for 7 minutes. Season with salt.
  • Transfer to a serving bowl and add the steamed vegetables. Serve with shrimp paste (bagoong alamang).
  • Share and enjoy!



Calories: 1707kcal | Carbohydrates: 31g | Protein: 102g | Fat: 133g | Saturated Fat: 39g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 63g | Trans Fat: 6g | Cholesterol: 322mg | Sodium: 1456mg | Potassium: 3150mg | Fiber: 14g | Sugar: 12g | Vitamin A: 18907IU | Vitamin C: 197mg | Calcium: 680mg | Iron: 15mg