Soup No. 5 is a kind of weird soup. It consists of the organs of the sex of the bull, mainly the penis and the testes. I refer to them as bat and ball throughout the article and the recipe. This soup is said to have aphrodisiac effects.
This soup is usually consumed as a coating while drinking alcoholic beverages. It is said to be a great hangover cure
I couldn’t find a pair of ingredients here in the US. The only ingredients I can source online are the balls, also referred to as rocky mountain oysters. I came to this recipe shortly because I needed to have the complete ingredients for the dish. Since there are so many readers asking for this recipe, I decided to go to the Philippines to source it. Thanks to my father-in-law and brother-in-law for doing so. They were the ones who went to the Malabon Public Market to get it for me.
Cooking Lanciao or soup Number 5 takes a bit of preparation. The meat ingredients have to be thoroughly washed and parboiled to remove the scums and clean them more.
Rinse bat and ball with running water or place in a large skillet and wash while scrub thoroughly. I suggest using warm water for best results. It also helps when it boils in water for at least 15 minutes. Do this by pouring about 6 cups of water into a cooking pot. Add bat and ball. Cover and boil for 15 minutes on medium heat. Discard the water afterwards. Rinse the meat again and cut out unnecessary skin.
Meanwhile, pour water into a cooking pot and boil. Add mushroom herbs mix and lemongrass. Boil for 5 minutes Add bat and ball. Cover the pot and cook on low heat for 3 to 4 hours or until tender. Pressure cooking can also be done to soften the meat quickly. Remove the meat ingredients from the pot. Let it cool and then slice into smaller pieces. Separate the remaining solid ingredients from the soup by filtering them with a kitchen sink.
Soup No. 5 can now be cooked to this point with the ingredients ready. This is really the easiest part.
Saute garlic, onion, and ginger. Do this by heating oil in a pot. Go ahead with the garlic. Cook until medium brown. The garlic is best brown to give a nice roasted garlic flavor to the soup. Add onions and ginger. Cook until onion softens.
Put sliced bat and ball into pot. Saute for up to 2 minutes. You can also add chopped Thai peppers if you like your soup as spicy as I do. Pour the filtered soup into the pot and add the beef broth. Let it boil. Cover and boil over medium heat for 20 minutes. Season with fish sauce, ground black pepper, and sugar. You can also make the soup thicker by adding a mixture of corn and potato starch and water.