Philippines Cow Sh*t Juice Soup!! I can’t do this!!

in this video we're taking on one of the Philippines most extreme soups it's called Papa itan also known as cow juice soup yeah I've got so many mixed feelings but before all that let's back up on our last fun Filipino food Adventure we entered an ITA Village in paston to dine on the Philippines most shocking food this is essentially a monkey drumstick now we're hitting the road again today we have a special Mission we're heading even more northward in lison until we reach the Philippines iconic Rice [Music] Terraces where are we right now well you are in mayuya right now here over hundreds of years locals have carefully transformed this impossible landscape into not only something livable but something beautiful and full of life is that a good catch yeah I think it's a good catch today I'm on a mission to learn how this inhospitable geography has impacted the life and diet of locals there are big crickets oo that has a smell to it including a slimy meal with an eel-like creature right here we have a fried Loch it's kind of like a gnarly version of french fries and some beef dishes that I'm not looking forward to he's just going to plop in a little bit oh my God I just saw the whole audience here just like don't do too much but before all that how about a little breakfast first of all we are here at Linda's Restaurant are you you Linda yes sir this is such a unique place in the Philippines are there a lot of restaurants here about four what's cool is you can say your restaurant is in like the top 10 I don't think so it is oh not even top 10 uhoh there are two unique dishes in front of us right now this one I want to try first this is snail but I'm told it's not just any type of snail it's a soft shell snail these are your typical run-of-the-mill snails with a hard inedible shell but on the mountain side among these Rice Terrace patties you can forage for soft shell snails I never heard of a soft shell snail they're commonly found in freshwater habitats and they're translucent flexible shells allow them to navigate in water more effectively if you have a soft shell crab that means you can eat the entire crab including the shell so is that the same with a soft shell snail yes the shells are nutritious for our breakfast they're first soaked in water overnight to remove any unwanted particles toss them in a pot of water together with hard shell snails that are also found in the right patties put on the lid and let it bubble meanwhile in a pan get things sizzling with garlic onion Ginger and a dash of tomato for that aromatic [Music] punch mix this stir fry magic into the pot of snails season with salt and pepper and give it a good [Music] stir everything here smells amazing by the way garlicky aromatic and very earthy so you're telling me if I bite this now it will not break my teeth no cuz I don't want to have to go to one of the top five dentists this is dead CH myu Ya's director of Tourism operations Su right she's spending the day to show me what her hometown has to offer that's wild I don't even know what texture to compare that to it is a very very thin shell it's almost like a thin egg shell when you bite through it oh it's crunchy crunchy and then in the end when it's small it kind of it's like sand but it's very soft and it's kind of absorbed all the soft very earthy flavors and then the lovely aromatics that you've added in here tomato onion garlic that is really unique in a moment we're going to be trying this this is a dish that has Cricket inside but first I want to understand a little bit more about this place where are we right now well you are in myya right now this is the center of the Town we're quite small population's about 7,000 we're um fourth class municipality in iuga fourth class what's that mean the others would be like second class municipality it means that they have a much bigger income but we are more agricult and so most of the money made here most of the industry is through agriculture right it's a pretty small town do you feel like you know most the people here definitely everybody's an auntie an uncle a grandma that must create a much different vibe than a place like Manila so actually here a social responsibil is quite strong it's one of our practices so whenever somebody is celebrating or having a difficulty Everybody Must help let's talk about this next dish fire up a pan with an ensemble of garlic onion Ginger and tomato the younger generation are they eating bugs yeah when they go out on a picnic in the rivers next in a hot pot of water drop in fresh local River fish and crunchy crawling River crickets an incredible protein Duo you don't often see paired up in one dish finally mix the pan sauce into the soup and bring it all together I'm digging around I see a lot of legs sticking out Linda despite boasting high levels of protein fiber and minerals most would not consider inviting crickets to their breakfast but here folks do things a little bit differently there are big crickets Big Fish I just got a little bit of everything here fish onions crickets are you guys eating too no we'll watch you no you got to eat too yeah all right [Music] cheers I like it Lind goes M So Satisfied with their own cooking earthy the tastes of the River or the stream and then very gingery the fish is nice fleshy and soft and the Crickets their bodies absorb all those delicious flavors and then it gushes out as you chew on their bodies and then they have so many little legs in wings so there's kind of a papery element A lot of people in the west they would see a dish like this and it would freak them out and most probably wouldn't try it why do you think people here are more open to a food like this we know where they come from so we know the nutrients that you can get from them these crickets or these fish are clean they live it in a clean water part of my mission today is to understand how food is different here in the highlands and what different unique recipes we can find here that maybe we can't find elsewhere and this right here Linda is a fantastic start thank you so much for breakfast but you and I have a lot more to see energized by two Mayu Yao Delicacies we venture downhill for more welcome to the iconic Mayu Yao Rice Terraces spanning over 25,000 acres in the heart of the central cordara mountain ranges this intricate irrigation system was handcarved into the mountains centuries ago at a time when only basic hand tools could be utilized to get a true sense of the life here for Highlanders you can't just hang out in the small City with their eering and basketball courts you have to come here to the Rice Terraces today started with edible snail shells but there is a lot more to come this entire day is building up to something called Papa the secret ingredient cow she juice yeah papa itan is a spicy and savory Filipino stew it's typically made using goat meaning goat meat goat organs goat bile and the goat's intestinal contents also known as juice all of this gives Papa itan its distinctive but challenging bitter flavor here the Mayu Yao version is made with beef first you're going to need a cow meaning we've got a heck of a lot more meat and sadly a heck of a lot more juice somehow Within These mountains among these slopes people are still raising cows what they do is they find small sections of flat area places where the cows can eat the grasses and they raise them there today they have brought a cow to where we are now in this Village and the slaughter is about to begin with a swift decisive jab to the throat the first task is complete and the real work can begin feasts like this are special events drawing the entire Community together to take part in the labor and join together in the final reward work continues with cleaning the Bull's skin torching then scraping it clean tackling a beast this size requires two things time and a lot of patience just a stone throw away from where the beef is being prepped under the murky Waters of the rice Patty there's a whole Hidden World of slippery Little Critters waiting to be caught and put on a dinner plate it's easy to look at just one Patty and you think oh it's just a pool of water but it's much more than that because each Patty has to be a certain depth but beyond that each Patty has to fill the other patties below it what is the hardest part of maintaining a Rice Terrace rice field dry that's the cause Rice Field to be eroded so the farmers try to maintain that the rice fies always have water not to be totally dried up meet Fidel the farming expert who caught our breakfast nails and now he'll be catching another mysterious ingredient these pools are full of many different types of life it might be hard to see but right here there is a Loach trap that's been set loaches are slimy eel-like fish found in freshwater bodies around Asia Europe and some parts of of Africa oh I think there's some I like some this is the opening the entrance of the lch and on the other end is the exit exit these fish with a varied diet of small invertebrates insects and algae play a crucial role in regulating aquatic ecosystem population is that a good catch yeah I think it's a good catch but here's what I'm really curious about this isn't a lake this isn't a pond how do the loaches get into the rice pad some of the farmers release them to Pro to multiply the lives of many loaches in these here Terraces begin their journey in Fidel's laboratory here he hatches Loach eggs into fingerlings then sells them to Farmers who want to maximize their Patty's potential and so this is like a really multi-purpose cultivation We've Got Rice we've got snails we've got loaches that have been introduced by people that's amazing we're bringing our fresh loaches to a local restaurant where they'll be transformed into two dishes that I pray will be less slimy than their current state but before that let's see how our beefy Feast is progressing with the skin clean villagers move on to butchering large sections of the bull are removed then the meat is gradually chopped down into smaller bits all destined for a different variety of dishes every part of the animal quite literally from the nose to the penis as well as the revered bile saac are integral to today's Mountain menu while work continues the loaches await their inevitable fate between us we have two delicious looking Loach dishes right here we have a fried Loach first season the loaches with salt and pepper M it smells fishy and fried then quite gruesomely sink them into the viciously hot oil next time you're looking for a high protein replacement for French fries consider frying up some loes once they've reached the Pinnacle of crispiness whisk them out of the oil and serve them with a side of vinegar and charred garlic [Music] how do you taste here M little gooey on the inside very crunchy on the outside a hint of fishiness heavy from the oil but overall nice and you know with something heavy like that you can pair it with some classic Filipino [Music] vinegar it's delicious balance I like it here we have I don't know more of the slimy slippery option Begin by heating up oil to sauté garlic and onion Infuse the mix with bay leaves star a Tomatoes Ginger bell peppers and liquid seasoning this is what they call ginan allow the flavors to melt then if you must introduce the loaches letting them soak in the Savory blend pour in coconut milk and water and let it simmer finish with the addition of string beans fish paste green onions and green [Music] chilies oh oh that's really nice the body is super tender almost like a fish skin the fattiness of a fish skin and then you have the spine going through which is a bit crunchy it's quite a Charming dish look if I wasn't careful this dish could charm my pants off I'm like why are there so many loaches in my coconut curry but then you take a bite and you're whis away it's quite delicious are loaches are pretty common food in this town yes sir but not at all uh villages because there are some parts that they have no Loach right cuz not everybody has a Fidel getting two loaches in a dark room to make stuff happen as we wrap up our Loach filled lunch cooking for our beefy Feast has begun starting with Papa itan slice open the Bull's stomach and you'll find it full of grass soaked in digestive juices the grass is carefully squeezed by hand into a bucket and will be used later in this recipe next the cow's Ensemble of internal organs are set to boil creating a flavor-filled stock for later once the organs are cooked they're removed from the giant water then chopped down to size by the hands and Blades of Village [Music] neighbors as this dish slowly takes shape I'm introduced to another something euphemistically called Bat and balls now I know balls big fan of balls over here what is a bat referring to the pie and balls oh that's what the bat is the impressively sized bat and balls are sliced open to maximize surface area then their pressure cooked to save time on the side heat up oil and sauté ginger garlic pepper bay leaves and shallots once the mixture has gently caramelized add water then transfer the Batten balls to a new pot season with salt then pressure cook for an hour more the final step take the Batten balls out chop them down to proper mouthsize pieces is this usually food for guys only for guys usually for men but luckily for you you know equality oh my gosh then makes with ginger and [Music] pepper serve with a beef stock in case you find the bat and balls a bit challenging to get down the best part about this is you don't really know what is what you don't know what is a bat what is a ball what's a bench what's a baseball glove okay A bit gelatinous it's been pressure cooked a bit so it's kind of gummy a little tough the skin slightly leathery flavors are good is a strong taste of ginger and pepper corn lot of spices lots of spice I like it overall what do you think it's okay so this is a bat and ball soup probably the fattiest soup I've ever seen that's actually really good you can't hate on that you have to be a little careful cuz the top 3 mm is pure oil but under that it's like a peppery spicy gingery broth tasty I can really taste the spices and the meat all so this is all skin no that's not the skin that tast the bad oh okay I'm definitely going to try that you're right that that's a urethra it's pretty good actually I like it it's a drinking food it's just gelatinous and gummy it's kind of a pleasant texture it's a texture I've come to enjoy in Asia when we first drove into this community I was really struck by how difficult a place this is to adapt to what are the biggest challenges people are facing here it's the irrigation mainly because of the location so we need to improve our infrastructure to maintain our right services for you what do you think public transportation I think that would make it easier for us to connect with other towns and cities we do regularly have typhoon season so we got used to that appetiz with a sample of beef Mayu Yao Mastery I head back down the mountain side to witness the remaining dishes taking shape including a nose to tail recipe that includes a literal nose it's going to be an adventure to taste this one but first the papa etan continues oil is infused with a buzzing seasoning mixture of ginger garlic shallot pepper and bay leaves now enter the organs soaking up those much needed robust flavors transfer these stir-fried organs back into the soup they were boiled in moments ago at this point this unlikely stew is already brimming with funky Aromas and Powerful flavors but for folks in Mayu Yao this is just the canvas the real flavor enhancers are about to go inside there are three and I'm going to see Eduardo take it away so right here we have small intestine that has not been cleaned it's just been boiled so the half digested food that is inside that is going to help make this soup extra bitter we have the bile sack he's just going to plop in a little bit that's oh my God what do you think was that too much this is the juice they're putting in a little bit of water to dilute it he's got a strainer here so he strains look we don't want all the particles we just want the juice I mean this is just magic right here do you know Iron Chef yes sir your ingredient is Co this is moments away from being finished it is green it's murky it's earthy we are going to be trying this not yet but very soon to finish it up add salt water and the fiery kick of green chilies with the day's work and the books it's time for the community to join together in a Mountainside bayu Yao meal a meal you're unlikely to find anywhere else in the Philippines ladies and gentlemen this is our final Feast now we can start to eat a new and eat all you can it's like Buffet well there is a lot here chewy you've joined us for this whole trip mostly behind the camera but whenever there's something really special where I just would feel selfish eating it alone that's when I have to have you by my side thanks for having me there's a couple of dishes here this one in particular have you ever had this I haven't tried this before that's the whole nose of the cow cow nose soup a dish that's brutally honest in its approach it's going to be an adventure to taste this one this exploration started with the boiling of the no often time males are the only one eating this one unlike the papa there are no potent herbs or spices to cover up the natural nose taste can you please cut off some nose please oh look at that it's just like pure skin want to taste we all want to taste I think especially dayi all right thank you it's a big piece W this is the mouth right the inside of the [Music] cheek it tastes like yeah like cow of course it's certainly beefy it's like a collagen stock exactly the good thing about this the only favoring agent is salt so the pure beef goodness is like really evident it doesn't taste so fatty it tastes good the fun part too is you just get to look at this big gnarly thing while you're eating it so look this was a great start an appetizer if you will but this is the star of today Papa eat done is this your favorite food of the day so far we'll see I mean there's just basically every organ in here it's like a Russian rele of different organs of cow yeah I've got so many mixed feelings I really like this part you got a little bit of stomach there I mean which organ is the best maybe the heart okay definitely is beater it's beater gosh it's very beater but why don't I hate it sometimes especially in manilo when you eat papan it's not too beiter this one is perfectly beiter perfectly gimy and perfectly stewed you know it's all a balance what I like is that the chef he could have been much more violent with the juice and I would say he only used about 70% that's called restraint discipline usually when do you eat papan while drinking some drinks not soft drinks hard drinks definitely we should have booze right now you like it yeah I don't know man there's something about it that's kind of addictive it's like eating a pungent cheese something that just has this really strong bold taste to it but that keeps drawing you back again and again the last thing to do is try some soup oh my God this is not for the faint of heart right here wow ah I like the Meat part more the broth is pretty intense but I get it that's why it's like a perfect partner of a liquor right it makes you crave for some ice cold beer what we've eaten so far today is it part of your typical diet or not really typical Filipino but in mayo it's not often and I think what we did today could be part of a tourism package in the future you are the tourism operator officer for mayuya why should tourists come here you can track along the rice Tes and see the houses see the people the culture our practices are quite different here still very strong respect for one another community and social responsibility what do you think more tourism would do for myya well could help us change our mindset maybe our approach in life we can even appreciate ourselves much better and hopefully with that it would bring more economic activity in the town I think one great reason to come here is because at least for now not everybody else is and there are very similar rice terrorist type places that are overcrowded and you kind of lose what everyone's after which is this the magic of a very peaceful place amazing scenery a place like no other I must say I've really enjoyed my time today with everybody in the village but especially you too so I just want to say thank you so much thank you for coming here if you love Indian food then you're going to love our new channel best ever food India subscribe now for weekly videos showcasing the most unique food from around the country the reason we're here is not for the rice the rice patties I'm sorry oh you have two phones this where the office it's okay I have a mistress phone too oh gosh what if you're the mistress reminds me a little bit of the balls I had earlier I'm so sorry I didn't bring you into that scene no it's okay but you know I really like balls too oh cool my wife is calling me give me one second what do you think was that too much yeah it's too much you did it's too much no everybody selling loaches in this town did those loaches come from your fingerlings some are from our hot tree so there is a chance that you had a hand in the loes that are sitting on this table right now maybe there a chance airplane mode take that wife boom and that is the end of video number three here in the Philippines on this epic Filipino food Adventure here with my buddy chewy big thanks to this guy what you think of the papan papa is so P which means bitter I had a great time with this dude and a great time learning more about the Philippines I hope you enjoyed this episode but guys we have one more coming and this one's going to be crazy piig blood on my arm I'm not going to explain why I have a tattoo it's all coming up in the next episode we'll see you then otherwise thank you so much for watching I will see you next time peace now what's this one can we eat that no no no no can we smoke it that's right

Channel: Best Ever Food Review Show

Views: 3,232,100

Keywords: Best ever food review show, befrs, sonny side, befrs team, food, around the world food and culture, MAYOYAO, IFUGAO, Philippines, Japanese Weather Loach, Japanese Eel, cow nose soup, eating cow penis, eating cow balls, cow shit juice soup

Id: 62_B_Rgtbss

Length: 22min 49sec (1369 seconds)

Published: Fri Apr 19 2024