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Ingredients
2 lbs. Ox bat and balls
2 bunches lemongrass
1 set sibot herb mix
3 pieces Thai chili pepper optional
3 tablespoons green onion chopped
2 teaspoons cornstarch
2 teaspoons granulated white sugar
1/8 teaspoon ground black pepper
3 tablespoons fish sauce patis
3 tablespoons cooking oil
Instructions
Boil 6 cups water in a cooking pot.
Pour 6 cups water in a cooking pot. Let boil. Add sibot herb mix and lemongrass. Cook for 5 minutes.
Add bat and balls into the pot. Continue to cook for 3 to 4 hours or until tender. Note: you can use a pressure cooker to tenderize it quickly. Add water as needed.
Add the sliced bat and balls and chopped Thai chili. Saute for 2 minutes.
Pour the filtered liquid and add beef broth. Let boil. Cook for 20 minutes.
Season with fish sauce and ground black pepper and add sugar. Cook for 5 minutes more.
Transfer to a serving bowl. Serve.
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Pardon for my inexcusably poor understanding of the Anglo-Frisian-Germanic language, and thus regional dialects, known by native speakers as "English". Indeed I do give my upmost effort to educate myself and better my understanding and thus comprehension of such an unusual yet widely used modern foreign language, but alas my efforts have so far encountered nothing but limited success. The combinations of both Latin and Germanic lexis have so far proved to be a serious tribulation for my progress.
However, I do not share such linguistic capabilities and expansive lexicon in my understanding of "English", so therefore I must once again profusely apologise for my such poor use of the vocabulary, Grammar and other such linguistic factors that one must consider in this context.