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.

By: Marketman

Marketman — Fri, 03 Mar 2006 12:14:40 +0000

sha, I do prefer the more natural approach and I particularly dislike really pink tocino because it really is JUST FOOD COLORING! It’s sort of like folks who prefer make-up…maybe?

By: sha

sha — Fri, 03 Mar 2006 12:04:01 +0000

no wonder some Filipino coming to my house always say that my sotanghon is MAPUTLA DAPAT DAW ORANGE…

and I made yr tocino MM, one came too and said wala kulay ah

what’s all these artificial colouring make the dishes more edible?

By: sha

sha — Fri, 03 Mar 2006 12:01:51 +0000

am now cooking sotanghon
i dont like the idea my sotanghon is orange…..

By: Marketman

Marketman — Fri, 03 Mar 2006 03:10:30 +0000

lee, how amusing, I was sniggering for a while. I always thought Bacolod chicken was made with tons of star margarine brushed on and lots of salt and pepper. I didn’t realize there is such a huge trade in “orange” oil. I have never been to Bacolod or Negros and based on comments on this blog Negros and Sta Rita are the two foodie places I just have to hit sometime soon. This orange oil thing is intriguing but I know nothing about it…so I will have to rely on readers comments for now!

By: lee

lee — Fri, 03 Mar 2006 02:17:20 +0000

marketman’s sotanghon is the main topic of this entry but Gigi’s comment on the orange tint of her soup allowed some wonderful revelations about atsuete tinted stuff.
Allow me to share a very Bacolod food experience about atsuete colored stuff…. In Manokan country, where the real Bacolod chicken inasal is found, a bottle of orange tinted oil is alway present with the toyo and sinamak bottles in the condiment tray in each table. If this is absent from your table you just ask the waitress for “owell” and not oil, oh well… by the way you pour this sinister orange colored oil on your rice and pray that you survive this cholesterol laden indulgence…
hope marketman writes about orange tinted food soon… not that i really like them but it’s so pinoy.