Balinese Nutmegüngerln

For the Balinese Nutmeg Tongues, bring plenty of water to a boil in a suitable pot. Put in the tongues, bring to a boil and then reduce the temperature. Cook the tongues for 1 – 1 1/2 hours, depending on their quality, until almost completely tender. Lift out the tongues, let cool, peel and slice.

Meanwhile, finely slice the scallions into rings. Halve and seed the chili pepper and finely chop, as well as the lemongrass. Cut the potatoes into bite-sized, smaller cubes. In a saucepan, slowly sauté scallions and chili in a little hot oil until light.

Deglaze with both soy sauces, add nutmeg and lemongrass and stir briefly. Pour in soup and add the tongue. Bring to the boil briefly, add the potatoes and then simmer over very moderate heat until the sauce has thickened nicely and the potatoes are soft. Add a little more soup if needed. Season with salt and sprinkle with chopped cilantro the Balinese Nutmegüngerl.

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