Comments on: Chicken Sotanghon Soup a la Marketman

By: Patchi Ellionor

Patchi Ellionor — Mon, 05 May 2008 12:29:18 +0000

In Bacolod Chicken Inasal, are they also using food coloring with their inasal?

By: Raymar Yuson

Raymar Yuson — Mon, 31 Mar 2008 22:21:39 +0000

Bacolod Chicken Inasal really is the best chicken house.

By: juls

juls — Thu, 30 Mar 2006 12:55:13 +0000

lee: I think that the “owell” from Manukan is unadulterated chicken oil with achuete used also in basting the inasal. yum yum.

uncommonjive is right MM, you should go to Bacolod this April! Pannad sa Negros Festival is there… (hint: tons of food from every town on display… like fresh talaba from Hinigaran, carabao milk products like milk and cheese from Sagay, etc.)

By: uncommonjive

uncommonjive — Sun, 05 Mar 2006 20:34:52 +0000

you have not been to the veritable foodie heaven, bacolod, marketman? my gosh, anyone going around calling himself a foodie in this country can’t really be that UNTIL he/she’s experienced eating in bacolod! let me know when you’d like to make a trip out there and i will volunteer to take off from this urban madness and personally take you on an eating tour of the place!

By: sha

sha — Sat, 04 Mar 2006 13:31:59 +0000

OK I tested yr way of preparing the sotanghon
instead of soaking them with hot water
I put them to the pot with my home made broth.. it MADE A LOT OF DIFFERENCE
thank you
even M noticed the difference.

because of the thread of orange sotanghon
I tested as well with SAFFRON STRANDS. (which I got from Azerbaijan)

It didnt turn orange but it added a yellowish shade and of course it tasted saffron.

We had a great meal…
cant bake ensaimada the shop ran out of fresh yeast.