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
3 thumbs ginger julienne
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.
Put Ox bat and balls. Continue to boil for 15 to 20 minutes. Remove from the cooking pot and wash with running water. Discard the water.
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.
Season with fish sauce and ground black pepper and add sugar. Cook for 5 minutes more.
Make the soup thicker by pouring a mixture composed of cornstarch and water. Stir.
Transfer to a serving bowl. Serve.
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