Soup No. 5, Lanciao

Soup No. 5, Lanciao

Soup No. 5, Lanciao is the infamous soup dish made up of bull male organs believed to have aphrodisiac properties. This claims of course come from those who are regularly eating the soup dish. Pardon to our Chinese readers as lanciao is a dirty word in Hoikien but that’s how they call the dish in Cebu and some parts of the Visayas. I will not discuss whether the dish possess aphrodisiac properties or not for the reasons that I do not have personal knowledge or information to back my opinion, you may post your reactions and comments though.

To prepare the dish you will need buy a pack of Soup #5 set, I bought it from South Supermarket. You will need also a couple of sliced oxtail with skin on, this will add some flavours to the dish. And lastly in addition to the other usual Pinoy aromatic ingredients you will need sibot, a mix of Chinese herbs use in cooking beef or chicken soup. The bull organ set has to be pre-boiled for 5 to 10 minute drain and wash off the scum. The slow cooked for several hours this could take at least 6 hours. Here is the recipe of my version of Soup No. 5, Lanciao, Happy Valentine’s to everyone.

Ingredient:

Soup No. 5 Set

1 kilo soup no. 5 set
2 slices oxtail, skin on
1 small packet sabot mix herb
1 whole garlic
1/2 head garlic, chopped
1 thumb size ginger, cut into slivers
1 thumb size ginger, cut into thin strips
2 large size onion, quartered
1 medium size onion, chopped
1 tbsp. peppercorns
1 small bundle spring onion chopped
1/4 cup fish sauce
salt and pepper to taste

Cooking procedure:

Soup No. 5, Lanciao - Cooking Procedure

Clean and wash the bull organ and oxtail, place in a large pot. Pour enough water to cover meat bring to a boil and let boil for 5 to 10 minutes. Remove from heat and discard water, wash off all scum from the meat and return to the pot. Pour fresh water to cover meat at about 2 inches. Add in the whole garlic, sliced ginger, quartered onion peppercorns and sabot mix herb. Bring to a boil and simmer for 4 to 6 hours at low to moderate heat. Add more water as necessary. When done remove pot from heat separate the broth from the meat. Using a sieve strain off all solid residue from the broth. Discard residue and keep aside broth. Slice the bull organ and oxtail into thin slices. Discard oxtail bones. In sauce pan sauté chopped garlic, ginger and onion. Add in the sliced meats and continue to stir fry for 2 to 3 minutes. Add in the fish sauce and stir cook for another 1 to 2 minutes. Add in the reserved broth, bring to a boil and simmer for 10 to 15 minutes. Season with salt and pepper to taste. Add in the chopped spring onion and cook for another minute. Serve piping hot.

4 comments:

Anonymous said...

nice ill make this one..thnks

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Anonymous said...

bosing saan ba yang south supermarket na yan?

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ut-man said...

Sa South Supermarket Filinvest Alabang ko nabili yong soup# set, marami silang branches sa metro manila at karatig na provinces.

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Simply Aaron said...

Nice name for a dish.. Haha!

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