Comments on: Sotanghon Guisado a la Cocina de Tita Moning

By: butsoy

butsoy — Mon, 23 Feb 2009 14:28:37 +0000

everytime i bring sotanghon guisado in potlucks people here go crazy, they say it’s very different from the kind they were used to. i add a little bit of pancit canton to my recipe it adds a little bit of texture to the glass noodles smoothness. and like you, i do it with tons of crunchy vegetables…YUM!!!!

By: flip4ever

flip4ever — Fri, 15 Jun 2007 16:09:11 +0000

They serve a similar dish in Hawaii, especially at those touristy “luaus” called “Chicken in Long Rice”. Chicken, onion, carrots, and celery mostly. Not too fond of cabbage so I sometimes bring this to office pot lucks but add garlic (in the saute), woodears (“tainga ng daga”). I rehydrate the dried woodear in the broth used to boil the chicken and use that to flavor the noodles (as they can absorb a lot of liquid). Green onions for topping. Thanks for the reminder (links) to the other noodle recipes.

By: lee

lee — Fri, 15 Jun 2007 06:57:41 +0000

the links to past article really help a lot

By: Queen B

Queen B — Fri, 15 Jun 2007 06:50:02 +0000

Great timing, my husband has been asking for pancit for weeks now. I have to confess I am one of those one pot cookers of pancit and it usually turns out mushy, I always put too much water. Hopefully, I can find the Lung Kow brand here since the previous ones we tried is not so good. Thanks for this!

By: Maricel

Maricel — Fri, 15 Jun 2007 05:35:39 +0000

Yes, I think Apicio is right, the leaf on your plate is a pepper vine leaf or â€œikmoâ€ in Tagalog. The leaf is what the Lolaâ€™s wrap the betel nut or â€œnga-ngaâ€ with before chewing it. The betel nut comes from a kind of palm tree.