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

In

this

video, we take one of the most extreme

soup

s in the Philippines, it's called Papa itan, also known as cow

juice

soup

. Yes, I have a lot of mixed feelings, but before all that, let's get back to our last fun Filipino food adventure we went into. an ITA Village in Paston to dine on the most impressive food in the Philippines. This is essentially a monkey thigh. Now we hit the road again. Today we have a special mission. We headed even further north on Lisan until we reached the iconic rice terraces of the Philippines. Where are we now?

Well, you are in Mayuya right now, here for hundreds of years, the locals have carefully transformed

this

impossible landscape into not only something habitable but also something beautiful and full of life. It's a good catch, yeah, I think it's a good catch today. I am on a mission to learn how this inhospitable geography has impacted the lives and diet of the locals. There are large crickets that have a smell that includes a slimy meal with an eel-like creature. We have a fried lake right here, it's kind of like a twisted version of French fries and some meat dishes that I'm not really looking forward to him just dropping in a little bit, oh my gosh, I just saw the whole audience here. , but don't do too much, but before all that.

How about a small breakfast? First of all, we are here at Linda Restaurant. Are you? Linda, yes sir, this is a unique place in the Philippines. Are there many restaurants here around four? The good thing is that you can say that your restaurant is like top 10. I don't think so, 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 one is snail, but I've been told which is not just any type of snail. a soft shell snail, these are your typical run of the mill snails with a hard inedible shell, but on the mountainside, among these Rice Terrace burgers, you can look for soft shell snails.

I have never heard of a soft shell snail, they are commonly found in freshwater habitats and their flexible, translucent shells allow them to navigate the water more effectively if you have a soft shell crab, that means you can eat the crab whole including the shell, the same goes for a soft shell snail, yes the shells. they are nutritious for our breakfast first soaked in water overnight to remove unwanted particles thrown into a pot of water along with the hard shell snails that are also found in proper burgers, covered and left to bubble in the meantime In a frying pan make everything sizzle with garlic, onion, ginger and a pinch of tomato to give it that aromatic touch.

Toss this sautéed magic into the snail pot, season with salt and pepper, and stir well. Everything here smells amazing, by the way, garlicky, aromatic and very earthy. Are you telling me that if I bite into this now it won't break my teeth? Not because I don't want to have to go to one of the top five dentists. This is dead. CH myu Ya Tourism Operations Director. Hers, right, she's spending the day. to show me what your hometown has to offer that's wild I don't even know what texture to compare to that it's a very, very thin shell it's almost like a thin egg shell when you bite into it oh it's crunchy, crunchy and then in the Al end, when it's small, it's like sand, but it's very soft and absorbs all the soft, earthy flavors and then the delicious aromas that you added here, tomato, onion, garlic, which is really unique in a time that we're in.

I'm going to try this. This is a dish that has Cricket in it, but first I want to understand a little more about this place. Where are we now? Well, you're on Myya right now. This is the center of the city. We are quite small. The population is approximately 7,000 inhabitants. We are a fourth class municipality in Iuga. What does that mean? The others would be like a second class municipality. It means they have a much higher income, but we are more agricultural, so most of the money is earned here. The industry is done through agriculture, true, it is a fairly small town.

Do you feel like you know most of the people here? They are definitely all aunts, uncles and grandmothers, which must create a very different vibe than a place like Manila, so social responsibility is actually quite strong here. one of our practices, so every time someone is celebrating or having a difficulty. Everyone must help, let's talk about the next dish. Heat a frying pan with a set of garlic, onion, ginger and tomato. The younger generations are eating insects. Yes, when they go out on a picnic. in the rivers, then in a hot pot of water, add fresh fish from the local river and crunchy river crickets, an incredible protein duo that you don't often see paired in a single dish, finally mix the sauce with the soup and bring it together all.

I am researching. I see a lot of legs sticking out. Cute despite having high levels of protein, fiber and minerals. Most wouldn't consider inviting crickets to their breakfast, but people here do things a little differently. There are big crickets. Big Fish. I just received a little bit of everything here fish onions crickets are you guys eating too? No, we'll keep an eye on them. No, you have to eat too. Yes, okay, cheers. I like it. Lind says M. Very satisfied with his own cooking, earthy, river or stream flavors. and then, very gingery, the fish is nice and meaty and soft and the crickets, their bodies absorb all those delicious flavors and then it comes out when you chew their bodies and then they have so many little legs on their wings, so there's a kind of ginger-like element. paper.

Many people in the West would see a dish like this and freak out and probably not try it. Why do you think people here are more open to 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 clean water part of my mission today is to understand how the food is different here in the highlands and what different unique recipes we can find here that maybe we can't find it nowhere else and this here Linda is a fantastic start.

Thank you very much for breakfast, but you and I have much more to see, energized by two delicacies from Mayu Yao. We ventured downhill to further welcome the sprawling iconic Mayu Yao rice terraces. On more than 25,000 acres in the heart of the central Cordara mountain ranges, this intricate irrigation system was hand carved into the mountains centuries ago, at a time when only basic hand tools could be used to get a true sense of life here for the mountain people. hang out in the small town with its basketball courts and mountains, you have to come here to Rice Terraces, today started with edible snail shells, but there is much more to come, this whole day is building up to something called Dad, the cow's secret ingredient.

juice

, yes, papa itan is a spicy and flavorful Filipino stew, it is usually made with goat, that is, goat meat, goat organs, goat bile and goat intestinal contents, also known as juice, all this gives Papa itan its distinctive but challenging bitter taste, here the Mayu Yao version is made with beef, first you will need a cow, which means we have a lot more meat and, unfortunately, a lot more juice somehow.

Within these mountains, between these slopes, people still raise cows, what they do is they find small sections of flat areas where the cows can eat grass and they raise them there today they have brought a cow to where we are now in this town and the slaughter is about to begin with a quick and decisive blow to the throat first. The task is complete and the real work can begin. Parties like this are special events that bring the entire community together to participate in the work and unite in the ultimate reward. The work continues by cleaning the bull's hide, burning it and then scraping it clean to take on a beast of this size.

It requires two things, time and a lot of patience, just a stone's throw from where the meat is prepared 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 plate, it's easy. You look at just one Patty and you think, oh, it's just a puddle of water, but it's so much more than that because each Patty has to have a certain depth, but beyond that, each Patty has to fill the other patties underneath, which Is it the hardest part? keeping a rice field dry Rice Terrace, that is the cause of the rice field eroding, so farmers try to keep the rice fields always have water so as not to dry out completely.

Meet Fidel, the agricultural expert who caught our cloves for breakfast and now will be catching another mystery ingredient these ponds are full of many different types of life it can be hard to see, but right here is a loach trap that has been placed. Loaches are slimy, eel-like fish found in bodies of fresh water around Asia, Europe and some parts of Africa, oh I think there are a few I like. Some, this is the opening of the entrance to the lake and at the other end is the exit. These fish with a varied diet of small invertebrates, insects and algae play a crucial role in regulating the population of the aquatic ecosystem. a good catch, yes, I think it's a good catch, but this is what really interests me.

This is not a lake. This is not a pond. How do loaches get to the rice paddy? Some of the farmers give them to Pro to multiply. The lives of many Loaches on these Terraces begin their journey in Fidel's laboratory here he hatches Loach eggs into fingerlings and then sells them to farmers who want to maximize the potential of their Patty, so this is like a truly multipurpose crop. We have Rice, we have snails, we have loaches that have been introduced by people. It's amazing, we will take our fresh loaches to a local restaurant where they will be transformed into two dishes that I pray are less slimy than their current state, but before that, let's see how our meaty banquet progresses with clean skin.

The villagers go on to slaughter. Large sections are removed from the bull and then the meat is gradually cut into smaller pieces, all intended for a different variety of dishes, each part of the animal. literally from the nose to the penis as well as the revered bile saac are an integral part of today's mountain menu while the work continues, the loaches await their inevitable fate among us, we have two plates of delicious looking loaches, we have one right here fried loach, the first season of salt and pepper M loaches, smells fishy and fried, then sink them rather gruesomely into the very hot oil next time you're looking for a protein-rich replacement for French fries, consider frying some loes Once they have reached the pinnacle of crispiness, take them out. of the oil and serve with a garnish of vinegar and charred garlic.

How do you know here? M a little sticky on the inside very crispy on the outside a touch of fish heavy from the oil but overall pleasant and you know with something heavy like that I can combine it with a little classic Filipino vinegar, it has a delicious balance. I like it, here we have it. I don't know more about the slimy and slippery option. Start by heating oil to sauté the garlic and onion. Infuse the mixture with bay leaves and a star. Tomatoes. Bell peppers with ginger. and liquid seasoning, this is what they call ginan, allow the flavors to melt, then if you must introduce the loaches, let them soak in the salty mixture, pour in the coconut milk and water and let it simmer, finish with the addition of green beans, fish paste, green onions and green chilies oh oh that's really good, the body is super tender, almost like the skin of a fish, the fat from the skin of a fish and then you have the bone dorsal, which is a little crunchy, is quite a lovely dish, if you weren't careful with this dish.

I could take off my pants. I wonder why there are so many loaches in my coconut curry, but then you take a bite and walk away. It's quite delicious. Loaches are a fairly common food in this city, yes, sir, but not at all. towns because there are some parts where they don't have Loach, right? Because not everyone has a Fidel sticking two loaches into a dark room to make things happen while we finish our Loach-filled lunch, cooking for our meaty feast has begun starting with the slice of Papa itan opened. the stomach of the bull and you will 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 set of internal organs is boiled creating a full flavour. broth for later, once the organs are cooked they are pulled out of the giant water and then cut to size by the hands and neighbors of the Blades of Village as this dish slowly takes shape. I am introduced to another something euphemistically called Bat and Balls, now I know. balls, big fan of balls here, what is a bat referring to cake and balls? Oh, that's what the bat is.

The bat and the balls of impressive sizeThey are cut to maximize surface area and then pressure cooked to save time on the side, heat the 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 and then pressure cook for another hour, the final step, take out the Batten balls, cut them into suitable mouth size pieces. Usually this is food for men, only for men, usually for men, but luckily for you, you know the equality, oh my goodness, then it's made with ginger and pepper and served with meat broth in case the bat and balls are a little difficult for you to understand. about this is you don't really know what it is what you don't know what a bat is what a ball is what a bank is what a baseball glove is okay A little gelatinous it's been pressure cooked a little so it's a little rubbery a little Hard skin, slightly leathery, flavors are good, strong ginger and pepper flavor, corn, lots of spice, lots of spice.

I like it overall, what do you think is good? So this is bat and balls soup, probably the greasiest soup I've ever seen. In fact, very good, you can't hate it. You have to be a little careful because there are the first 3.mm it is pure oil, but underneath it is like a spicy and tasty ginger broth. I can really taste the spices and the meat, so this is all skin, no that's not the skin that tastes bad. Oh, okay, I'm definitely going to try it. You are right that it is a urethra, it is quite good, in fact I like it, it is a drinking food, it is just gelatinous and rubbery, it has a nice texture, it is a texture that I have come to enjoy in Asia when we first drove to this community.

I was really surprised how hard it is to adjust to this place. What are the biggest challenges people face here? It is irrigation, mainly due to location, so we need to improve our infrastructure to maintain our adequate services. What do you think of public transportation? That would make it easier for us to connect with other towns and cities. We regularly have typhoon season, so we got used to that appetizer with a meat sample. Mayu Yao Mastery. I head back down the mountainside to witness the remaining dishes take shape, including a nose-to-tail recipe that includes a literal nose, it will be an adventure to try this one, but first, the etan potato oil continues to be infused with a seasoning mixture of ginger, garlic, shallot, pepper and bay leaves that now enter the organs absorbing that amount.

The necessary strong flavors transfer these sautéed organs back into the soup in which they were boiled just moments ago. At this point, this unlikely stew is already packed with original aromas and powerful flavors, but for the folks at Mayu Yao this is just the canvas on which the true flavor enhancers lie. about to enter there are three and I'm going to see Eduardo take it away, so here we have the small intestine that has not been cleaned, it has only been boiled, so the half-digested food inside is going to help make this soup. extra bitter we have the bile sac, it's just going to drop a little bit that's it, my goodness, what do you think was too much?

This is the juice that they are putting in some water to dilute it. You have a strainer here. so strain it look, we don't want all the particles, we just want the juice. I mean, this is just magical. Know? Iron Chef, yes sir, your ingredient is Co, this is minutes away from being finished, it's green, it's cloudy, it's earthy. We are going to try this yet, but very soon to finish it, add salt water and the spicy touch of green chilies with the day's work and books, it is time for the community to come together for a Bayu Yao meal on the slope of the mountain, a food that you We are unlikely to find anywhere else in the Philippines, ladies and gentlemen, this is our last party.

Now we can start eating a new one and eat as much as we can. It's like a buffet. Well, there's a lot of chew here. They accompanied us throughout this trip. mainly behind the camera but whenever there's something really special that I would feel selfish eating alone that's when I have to have you by my side thanks for having me there are a couple of dishes here this one in particular have you ever eaten this? I hadn't tried this before, it's all the nose of cow nose soup, a dish that is brutally honest in its approach.

It will be an adventure to try it. This exploration began with the boiling over of the few times that males are the only ones eating. This one, unlike daddy, there are no powerful herbs or spices that hide the natural flavor from the nose. Can you please cut off some nose? Please look at that, it's like pure skin, we want to try, we all want to try, I think especially Dayi, okay. Thanks, it's a big piece. This is the mouth just inside the cheek. It tastes like yes, like a cow, of course, it is certainly meaty. It's like a collagen broth.

Exactly what's good about this. The only favoring agent is salt, making the goodness of pure meat. it's really evident that it doesn't taste that greasy, it tastes good, the fun part too is that you can just stare at this big gnarly thing while you eat it, so look, this was a great start as an appetizer so to speak, but this is the star today Dad, eat, ready, it's your favorite meal of the day so far, we'll see. I mean, there are basically all the organs here. It's like a Russian relay of different cow organs. Yes, I have so many mixed feelings.

I really like this part, you have a little bit of a stomach there, I mean which organ is the best, maybe the heart, okay, it's definitely beater, it's beater, God, it's very beater, but why don't I hate it? sometimes, especially in manilo when you eat papan? It's not. Plus, this one is perfectly better, perfectly juicy and perfectly stewed. You know, everything is a balance. What I like is that the chef could have been much more violent with the juice and I would say he only used about 70%, what is generally called moderation discipline. When you eat papan while drinking some drinks, not soda, hard drinks, should we definitely drink alcohol right now?

You like it, yeah, I don't know, man, there's something about this that's a little addictive, it's like eating a spicy cheese, something that just has this. It has a really strong and bold flavor, but that keeps drawing you back in again and again. The last thing you can do is try some soup, oh my goodness this is not for the faint of heart. Wow, I like the meat part better, the broth is quite intense. but I get it, that's why it's like the perfect companion to a liquor. Makes you crave some ice cold beer. What we have eaten so far today is either part of your typical diet or not really typical Filipino, but in mayonnaise it is not common. and i think what we did today could be part of a tour package in the future you are the official tour operator of mayuya why should tourists come here?

You can follow the Tes rice fields and see the houses, see the people, the culture, our practices are quite different here still a very strong respect for others community and social responsibility what do you think would do more tourism for myya? Well it might help us change our way of thinking, maybe our approach to life we ​​can even appreciate ourselves a lot better and hopefully with that it would bring more economic activity into the city I think a big reason to come here is because at least for now not everyone else does and there are very similar rice terrorist type places that are overcrowded and somehow you miss what everyone is looking for, which is the magic of a very quiet place, an incredible landscape, a place like no other.

I must say that I really enjoyed my time today with everyone in the village, but especially with you too, so I just want to say thank you very much, thank you for coming here if you love Indian food. then you are going to love our new channel, the best food in India. Subscribe now to watch weekly videos showcasing the most unique food from around the country. The reason we are here is not because of the rice, the rice burgers. Sorry, you have two. call here where the office is okay I also have a lover's phone number, oh God, what if you are the lover?

It reminds me a little of the balls I had before. I'm so sorry for not bringing you into that scene, no, it's okay. but you know I really like balls too, oh great, my wife is calling me, give me a second, what do you think was too much? Yes, it's too much. You did it, it's too much. Not everyone sells loaches in this city. Do those loaches come from your fry? some are from our hot tree so there's a chance you've had a hand in the loes sitting at this table right now maybe there's a chance airplane mode takes that wife boom and that's the end from video number three here in the Philippines. in this epic Filipino food adventure here with my chewy friend, big thanks to this guy, what you think of papan papa is so P it means bitter.

I had a great time with this guy and I had a great time learning more about the Philippines. I hope you enjoyed. This episode, but guys, we have one more coming and this one is going to be crazy. Pig's blood on my arm. I'm not going to explain why I have a tattoo. Everything will come out in the next episode. See you, otherwise, thank you. Too much to look at I'll see you next time Peace now What is this? Can we eat that? No, no, no, we can smoke it, that's right.