Comments on: More Farm to Market Produce…

By: greens_blossoms

greens_blossoms — Fri, 01 Feb 2013 10:00:21 +0000

Bought young garlic today at Divi P100/kilo….. We peel off the bulbs and slice them and just use the soft part of the stems…we don’t use the leaves…and sauté in pork and shrimps…atsuete..and sotanghon…not too soupy….

By: Dulce

Dulce — Wed, 30 Jan 2013 10:50:35 +0000

MM, we cook a lot with young garlic leaves, using it as green vegetables sauteed with a little 5 spice tofu and some other Chinese ingredients. We serve it either as is or use these cooked mixture for our fried spring roll. Of course Thais love their young pickled garlic.

By: Betchay

Betchay — Mon, 28 Jan 2013 14:42:42 +0000

Sorry, I just read MM’s call today.My mom’s version is more of a soupy sotanghon.Saute young bulb whole or halved and sliced shallots.Add small to medium sized shrimps specifically suahe till pink then add a few sitsaro(Chinese snap peas-smaller ones) and cauliflower florets.After a little sauteeing of the veggies, add shrimp juice from pounded shrimp heads and broth/water and then add the softened sotanghon.Lastly add the green leaves of the young garlic (cut about 2-3 inches) till wilted.Seasoned with just sea salt and cracked pepper and a little patis.Add more broth depending on how much soupy you want your pancit.No achuete coloring for our version.That’s it!The sitsaro and cauliflower are just probably extenders…what dominates is the young garlic flavor.

BettyQ, I love burong mustasa too….just sauteed with lots of onions and tomatoes and beaten eggs.Yumyum!

By: Tracy

Tracy — Sun, 27 Jan 2013 08:13:28 +0000

Sometimes I get intimidated by weekend markets. I don’t know how to interact with vendors.

By: Meg

Meg — Thu, 24 Jan 2013 18:43:23 +0000

My Dad used to make this young garlic with sotanghon, bits of pork, tokwa and shrimp and sliced radish. Basically you saute the shrimp and pork in onion and add the sliced radish, young garlic and tokwa, add some broth and and sotanghon minutes after. This young garlic dish is traditional here in Mandaluyong.

By: Gej

Gej — Thu, 24 Jan 2013 13:42:40 +0000

Hi betty q, nacho! Just saw the thread now. Thanks for the suggestion1 Dec – March is the time I experiment with new seeds, specially from colder climates. It’s very hit and miss – few succeed – but it’s a lot of fun. Every gardener yearns for that moment to discover a new plant sprout, send out new leaves, flower fruit and seed.
It’s quite challenging too to keep track of how they fare! Ha ha, betty, I’ve lost track of many of the seeds you sent before! Even the borloloy beans – remember? Ha ha!

By: betty q.

betty q. — Wed, 23 Jan 2013 19:17:10 +0000

el_jefe…do you know how to make your lola’s burong bawang? Is it similar to the burong mustasa? I used to eat a lot of burong mustasa my mom used to make though it doesn’t digest properly and out it goes as is! In a couple of months, I could plant my little cloves of soft neck garlic in 2 months and harvest young garlic in a couple of months thereafter. Nakakahinayang to pull out the nice big cloves of soft neck garlic planted in the fall.

By: el_jefe

el_jefe — Wed, 23 Jan 2013 14:42:24 +0000

ohh its young garlic season jan-feb march is the harvest time...In Batangas we make ''buro'' out of it and when the ''sabaw ng buro'' becomes stale (not sour anymore) my lola would make a sugar-vinegar based syrup similar to ''timplang atchara'' and would put in a jar..best eaten with anthing frito (fish, pork or pindang/tapang kalabaw). Yes Ms Betty Q, same here in Tanauan, folks would toss young garlic with sotanghon and shredded chicken and ''taingang daga''. My folks call it ''pancit bawang'' and I think its part of their ''pang-araw-araw'' fare...sarap niyan! matamis-tamis yung bawang lalo na pag fresh na fresh! hehe!

By: greens_blossoms

greens_blossoms — Tue, 22 Jan 2013 11:56:15 +0000

Betchay, melwood and chyrelle…nice to know am not the only one that eats that young garlic with sotanghon!!!! My lola would saute that also with shrimp only and some broth and sotanghon and would add atsuete for color – but ours was not so pansit like – not too much sotanghon…the star of the dish was still the young garlic…Hmmmmm it has been awhile since we cooked that – I usually would chance upon young garlic in divisoria!

By: Mel Wood

Mel Wood — Tue, 22 Jan 2013 10:26:22 +0000

MM, our version of this garlic sotanghon is basically with shrimps only, using the juice extracted from the shrimps’ heads for flavouring. I suppose, pork and chicken meat will also taste good. I don’t put any other veggies, so it’s more of a green pansit with the young leaves of the garlic. First, I sautee the garlic (the young bulbs sliced thinly) then add the shrimps, fry, then the shrimp juice and seasoning. I don’t put achuete in this because I like the color to be white and green only, plus the pink of the shrimp. Then I add the green leaves till wilted. I don’t want to overcook the shrimp so I remove them from the pot. Put more broth (if you have ready stock), depending on how much broth you want in your pansit. Boil. The sotanghon noodles is boiled in a separate pot, so it doesn’t absorb all the liquid. When ready, mix it all together, adjust seasoning. You will probably find it easier to do it your own way because it’s basically just cooking pansit with just young garlic for veggies. And may sabaw nang kaunti.