Soup no. 5 recipe is a well known filipino soup recipe in the Philippines, while this filipino soup recipe is popular among us filipino I could still consider this beef recipe as an exotic food for using rams testicle and penis as the main meat ingredient. Filipinos has a belief that soup # 5 has an aphrodisiac effect and they also have a lot of variation for cooking soup number 5 and I have my own way too because I prefer the taste of soup no. 5 I tasted on pares inMetro Manila
. The difference with their soup no.5 is that they include chinese herbs as additional chinese flavour to their soup aside from that they prepare it with a thickened sauce. Anyway, if you like to taste my own soup version just follow my step by step procedure.
Ingredients:
Wash and scald ram's testicle and penis, in a pressure cooker bring to boil and replace broth with 1 litre water to boil again and simmer until the meat tenderize. When the meat tenders, cut it into serving pcs. Heat pan with cooking oil and sautee garlic, onion, ginger. Include meat and add 1/4 cup toyo and simmer for 5 - 10 minutes. Add meat stock, beef cubes seasoning, vetsin and bring to a boil and add star anised and sibot ( Put sibot in a strainer and deep in boiling broth and remove after 1-2 minute). Taste and add salt if necessary. Add dissolved cornstarch to thickened. Served soup no.5 while it is hot and garnished with sliced springonion, enjoy.
. The difference with their soup no.5 is that they include chinese herbs as additional chinese flavour to their soup aside from that they prepare it with a thickened sauce. Anyway, if you like to taste my own soup version just follow my step by step procedure.Ingredients:
- 1 set of ram's testicle and penis
- 2-3 tbsp cooking oil
- 3 tbsp minced garlic
- 1 whole sliced garlic
- 4 thumb size ginger, julienne
- 1/4 cup toyo
- salt to taste
- 2 Beef cube seasoning
- Vetsin
- Sibot
- star anise
- 1 bundle Spring onion, chopped
- 1/2 cup of cornstarch dissole in water
Wash and scald ram's testicle and penis, in a pressure cooker bring to boil and replace broth with 1 litre water to boil again and simmer until the meat tenderize. When the meat tenders, cut it into serving pcs. Heat pan with cooking oil and sautee garlic, onion, ginger. Include meat and add 1/4 cup toyo and simmer for 5 - 10 minutes. Add meat stock, beef cubes seasoning, vetsin and bring to a boil and add star anised and sibot ( Put sibot in a strainer and deep in boiling broth and remove after 1-2 minute). Taste and add salt if necessary. Add dissolved cornstarch to thickened. Served soup no.5 while it is hot and garnished with sliced springonion, enjoy.
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