Comments on: A Soupy Storm – Marketman’s Top 20 Soups

By: Manong Junior

Manong Junior — Mon, 07 Jul 2008 13:10:39 +0000

Marketman…
Nice collection of soup dishes…i love most of your postings… specially i cant eat without soup beside any of my meal…it has to be always with soup dish…anytime of the year even in hot summertime…
But i noticed you miss some of the Filipino All time favorites specially True Blue bloodied Ilocanos… Its the Ilocano version of PINAPAITAN ( with pinispis as bitter flavoring)…its a soup of mixed internal organs of either baka, kambing or kalbaw…its a exotic food…my all time favorite>>.I recomend you can try it and come up with your own marketman version..
And Also how about Sinigang sa MISO? and LAUYA( PIG SKULL deskined) nilaga buto buto with green papaya as vegies its a ilocano style nilaga…

By: Marketman

Marketman — Fri, 01 Dec 2006 13:47:09 +0000

aridelros, I like bulalo, I just haven’t made it myself yet… but one of these days…

By: Marketman

Marketman — Thu, 30 Nov 2006 21:34:36 +0000

MRJP, the second photo is the Cioppino, it is the last link in the post above…

By: MRJP

MRJP — Thu, 30 Nov 2006 21:32:42 +0000

MM, what do you call the seafood soup on the second picture? Do you have a post for its recipe too? Thanks.

By: Anson

Anson — Thu, 30 Nov 2006 10:21:20 +0000

@ Foodie – I think the word “jook” comes from the cantonese word for lugao

@ Marketman – I love the sabaw ng kundol,ham and sugpo. Suggest that you omit the sugpo next time and add quartered shitake mushroom and asparagus to the broth. As for ham, one version I loved had salty Chinese ham in tiny bits, but having tried prosicutto recently, I think it would work as well, as it would give the soup a quick salty burst in the mouth.

By: Foodie

Foodie — Thu, 30 Nov 2006 09:32:19 +0000

oops, I pressed the button too soon… more on Pesang Manok: My mom substitutes pepperoni for chorizo de bilbao in her pesang manok.

Hope this typhoon does not cause too much damage!

By: Foodie

Foodie — Thu, 30 Nov 2006 09:27:27 +0000

Here’s a post-Thanksgiving sabaw… Here in Hawaii, lugaw/pospas is known as “jook”. This past Tuesday I made some jook for my officemates with the frozen leftover turkey and rice from our office Thanksgiving party last Wednesday. I thawed out the frozen leftovers freezer on Monday afternoon, brought it home to cook on MOnday night. I sauteed a few pieces of ginger, cut in larger pieces so it can easily be discarded, followed by garlic and onion; threw in the leftover turkey, diced in cubes, fried until almost golden brown (BTW, this gives a nice color to the soup, in case you don’t have kasubha or saffron). Refrigerated the sauteed mix.. Brought in a crock pot, chopped green onions and a couple cans of chicken broth Tuesday morning so I can assemble the pospas at the lunchroom before starting work (Got to work before 7:30 am!). I placed the sauteed turkey into the crock pot, rinsed out the guisadong turkey container with water to remove the pieces of garlic and onion stuck on the sides, added the leftover rice, followed by chicken broth, and left the crock pot on low. By lunch time, we had our lugaw ready, and we just added the green onions before serving.

BTW, Pesang Manok was also a family favorite. Back then, we used the Purefood Chorizo de Bilbao. Here I use Marca Rey Chorizo de Bilbao, which seems to be on the drier side, ie less fatty. Somehow, Marca Rey isn’t as flavorful as Purefoods. M

By: wysgal

wysgal — Thu, 30 Nov 2006 08:10:33 +0000

I’d love to try my hand at making some stone soup. =)

In general though I’m not too sure if Filipinos a soup-eating people. Or maybe that’s just my family — every time I cook soup for dinner I end up with enough leftovers to last a week.

By: Mel Dizon

Mel Dizon — Thu, 30 Nov 2006 04:14:37 +0000

“Pinoys and baboy are made for each other.” With eye popping insane lines like this I have become addicted to your blog. Mabuhay ka.

By: Maria Clara

Maria Clara — Thu, 30 Nov 2006 04:14:16 +0000

First and foremost, I trust that you and your family are fine. The roof can always be fixed but life and safety is the most important. I hope the strong wind will find its path somewhere where no one will be affected – lives and properties. Lechon in a flour tortilla with lots of cheese is very good warm it up in oven or stove top- quesadilla with tomato salsa and guacamole on the side it is to die for. With all the soups you listed above even a finicky palate will love them all with a good patis on the side and bowls of rice, I am in heaven.