@jujumaoo: Soup No.5 🇵🇭🇨🇳 | Soups So Good It Can Cure Any Sickness Ep. 28 A traditional soup made from ox 🍆 that was brought over by combining the culinary philosophy of the Chinese to include all parts of the cow along with the Filipinos who used local ingredients to flavor it. Often touted as an aphrodisiac, but more so a delicious delicacy enjoyed by locals as “pulutan” (something to eat while drinking) or as a rainy day soup. INGREDIENTS: Boiling liquid: - 1 whole bat and balls - 1 thumb of ginger, sliced - ⅓ cup of vinegar - Water as needed broth: - 5-6 bay leaves - Water as needed - 1 red onion, chopped - 1 bulb garlic, halved - 1 thumb of ginger, sliced - 2 stalks of onion leeks - 2-3 bayleaves - 1 tbsp of salt Soup #5: - 3-4 tbsp of annatto oil - 1 red onion, diced - 15-20 cloves of garlic, sliced - 1 stalk of onions leek, sliced - 1 thumb of ginger, juiliened - 3 lgreen chilies - 4 birds eye chilies - ⅓ packet sibot - 1/4 cup brown sugar - Salt & pepper to taste - 1 radish, sliced - 1 stalk lemongrass, tied - 1 tbsp of fish sauce - 2 tbsp of cornstarch slurry INSTRUCTIONS: - blanch meat by placing it in a pot of boiling water along with ginger and vinegar for 10-15 mins. Rinse off any impurities. - Place in pressure cooker setting aside the balls to cook for another 35-45 minutes or until tender along with more aromatics. This will serve as the broth for our soup. - Remove the meat, slice into bite sized chunks and set aside - Saute onions, garlic, leeks and ginger in annatto oil until soft before adding back your meat. Add in your chilies, sibot, sugar, salt, and radishes, and lemongrass. - Fill the pot with reserved broth and simmer for 30 minutes, add fish sauce/salt/pepper and cornstarch slurry. Mix well until thickened. - Serve and enjoy! #Soups #ASMR #filipinofood

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Sunday 15 February 2026 11:22:14 GMT