Comments on: Sotanghon Guisado

By: Tina

Tina — Fri, 02 Jul 2010 08:50:58 +0000

will cook sotanghon tonite…can’t wait!

By: ajing

ajing — Thu, 14 Jan 2010 07:47:33 +0000

there are many different brands of sotanghon in the market…a lot bearing lungkow or the the famous dragon logo…buy the one that has dragon, lungkow, and the sapporo brand….pls tell me how it goes bec ive tried as much sotanghon as i can dislayed on the supermarket shelves and this brand is the best for me….

By: Marketman

Marketman — Wed, 06 Jan 2010 06:13:56 +0000

shella, actually I am not sure about the differences. I do know that sotanghon properly made is from mung bean (monggo), not rice. I am not sure what bihon is made from. Canton is made from egg and flour. Korean noodles are sometimes made from sweet potatoes, etc.

By: Shella David

Shella David — Wed, 06 Jan 2010 04:52:24 +0000

I think the difference between sotanghon and bihon is that they are made from the same thin, rice glass noodle but the sotanghon is wetter. The bihon is drier. Am I right Market Man? Also is canton made from egg noodles, and a bit thicker than sotanghon or bihon? Cheers.

By: ted

ted — Mon, 14 Sep 2009 20:36:28 +0000

@baby, if you want to try an easy to make homemade ham, try the “Hamon Bulakenya”. Just google it and you will find the recipe. The only ingredient you might find hard to get is the prague powder, but it should be available if you live in the Philippines, if you live in North America, just google the prague powder and you will find some online Spice Stores that carry them. Prague powder is curing salt, you may even substitute prague powder with Morton’s curing salt. It takes between 3-4 days to cure and on the 5th day you boil/simmer the meat and you get a good substitute for chinese ham.