Welcome to Panlasang Pinoy Today we’ll be cooking an exotic dish called Soup Number 5 also known as Lansiao Here are the ingredients for this recipe This is the sexual organ of an ox. Let’s just call it as bat and balls We also need lemon grass “sibot” mix (mixed herbs) scallions thai chili ginger onion garlic aside from these ingredients, we’ll need water, beef broth sugar, ground black pepper, fish sauce and cooking oil here’s the complete list of ingredients with their measurements If you’re ready, let’s start cooking boil water in a cooking pot once it started boiling, put in ox bat and balls this the sexual organ of an ox these ingredients make it an exotic dish boil it for 15 minutes we’ll discard the water to remove the impurities you can also boil it for 20 minutes fun fact: the bat, that long thing, hardens as you boil it as hard as the bone if that happens, I cut it to shorter size if it hardens, sometimes the bat cannot fit in the pot, thus it will not be cooked evenly i’m using kitchen shears or “gunting na pangkusina” to cut it if you don’t have kitchen shears, you can cut it using a knife and cut it on a chopping board and then continue boiling can you see the floating scums? We’ll need to discard those scums that’s why we’re doing the first-time boiling in this stage, we wouldn’t need any seasoning because we’ll discard the water later after 15 minutes, it’s ready transfer these boiled ingredients to a clean bowl this is the ball and this is the bat as you noticed, we used a whole set of ingredients. When you’re in a market, just tell the vendor that you need ingredients for Soup Number 5 they’ll give you 1 bat and 2 balls so I’ll just get the last ball from the pot you will notice that there are still impurities in these ingredients we will need to cut off later these unnecessary things on the side see these? we’ll need to remove these and discard the water earlier. Then we’ll boil new clean water for second-time boiling once boiling, add “sibot” mix this ingredient for our Soup Number 5 is composed of different Chinese herbs with medicinal properties it doesn’t contribute for the flavor lemon grass doesn’t contribute for the flavor also but it helps to give aroma for our recipe it helps remove the gamey taste that’s why we need this for our recipe boil for 5 minutes after 5 minutes, add the bat and balls you may notice that I cut the bat into 4 pieces so it can all fit in the pot and for the balls, I removed the unecessary layer of skin to make sure its clean I also washed it properly after the first-time boiling then boil between low to medium heat until it’s totally tender usually 3 to 4 hours you may notice that the water evaporates while boiling so we need to check it once in a while to avoid the soup from drying add water if needed. Continue boiling until its totally tender after 3.5 hours, the bat and balls ingredients are ready if you want shortcut, use pressure cooker. Pressure cook for 35 minutes just make sure you have boiled the “sibot” and lemon grass for 30 minutes so the lemon grass and sibot are extracted to the soup now its ready, the bat is made up of cartilage it’s a cartilage that is fully tenderized . So it’s important to boil this for a long time remove bat and balls from the pot then cut into small pieces were not yet done, ok? We’re just halfway only we haven’t added the seasonings yet we just had prepared the ingredients Just to be clear, ok? Once we removed all the bat and ball, set aside here’s the last one tenderized ingredients are now in the bowl, ok? set aside and let it cool down first so we can cut it then strain the soup once strained, set aside then preheat cooking oil in a pot this is the step where we will cook the Soup Number 5. Earlier was just the preparation for the ingredients once hot, start to saute garlic I want to emphasize to saute the garlic first until color turns brown I crushed then chopped the garlic For me, it’s important to toast the garlic in this recipe because the toasted garlic really helps to add flavor to our soup just make sure it’s in medium heat and stir fry so it’s uniformly cooked wait until it turns to golden brown move the garlic on the sides of the pan together with the oil once garlic turned golden brown, add onion, I’m using red onion yellow, white or any type of onion will do do not over-toast the garlic because it’s still in the process of cooking while we saute the onion as you may noticed, I added the ginger, cut into strips this helps to remove the gamey taste continue until onion is soft now, we can add the sliced bat and balls the cartilage you can see there is the sliced bat part the other one that looks like a boiled egg with yolk, that’s the ball part saute for 2 minutes add thai chili, it’s an optional ingredient if you like spicy I added chili in this step so we can extract its spiciness while we saute it’s going to be more delicious once we boil it with our liquid ingredient this is the liquid used to boil with “sibot” and lemon grass and this is the beef broth, combine it together let it boil the process of “Cooking Soup Number 5 step” is quicker than the “preparation step” cover. Then boil for 20 minutes under medium heat after 20 minutes, this is the part where we season our soup seasoning is very simple add ground black pepper, “patis” or fish sauce, See? It’s very simple. It’s really important to add sugar in this recipe. It tastes better rather than a version of this soup without sugar this is the granulated white sugar or regular sugar and to make a good consistency of the soup, we’ll add cornstarch mixed with water I suggest, you add half of the cornstarch mixture first so you can control the consistency of your soup mix and cook for 1 to 2 minutes more and if you’re not satisfied with the consistency, you add more cornstarch mixture now it’s ready! Transfer to a serving bowl then serve! It took a while for me to make this video because I needed to come back to Philippines to get the ingredients for those who requested this recipe, this is for you! Soup Number 5 Let’s eat!