Cebuanos Lanciao Recipe
Lanciao is the infamous soup dish made up of bull male organs believed to have aphrodisiac properties.This claim 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 is how they call the dish in Cebu and some parts of the Visayas.
1 kilo soup no. 5 set
2 slices oxtail, skin on
1 small packet sibot 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
*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 sibot 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.