How to make Soup No. 5

Broth

1 set beef testes and butt /soup no. 5 meatwashed well

3 pcs Oxtailskin on and sliced

1 pc garlicsmashed cloves

¼ cup gingersliced and smashed

2 pcs large red onionquartered

½ tbsp peppercorns

2 packs sibot herb mix

Soup

2 tbsp oil

3 tbsp butter

8 pcs garlic clovesminced

1 pc large red onionminced

¼ cup gingergrated

4 pcs celery stalkschopped

2 pcs labanossmall, sliced

¼ cup fish sauce

salt and ground black pepperto taste

In a pressure cooker, place soup no. 5 set. Cover with enough water. Boil for an hour. Discard water. Cool the soup no. 5 set and wash well.

Return meat to pressure cooker and add oxtail. Add garlic cloves, ginger slices, onion, peppercorns, sibot, and water to cover everything. Pressure cook for 1 to 2 hours or until tender, adding more water when necessary, making sure to leave about 8 cups of broth left.

Remove meat and cut into small pieces and set aside. Strain the rich dark broth and set it aside.

In the same pressure cooker over medium heat, sauté garlic, onions, ginger, and celery in oil and butter until translucent and fragrant. Add chopped meat and continue sautéing for a few more minutes.

Add labanos, strained broth, and fish sauce. Bring to a boil and simmer for 15-20 minutes. Season with salt and pepper to taste if necessary.

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Soup No. 5