Comments on: Claypot Crabmeat & Sotanghon a la Marketman

By: marjorie

marjorie — Wed, 28 Aug 2013 05:34:08 +0000

it is okay to soak the noodles, brothers and sisters but don’t over soak 10 to 12 minutes is fine

By: Marketman

Marketman — Wed, 07 Aug 2013 11:43:30 +0000

hi terrey, we do have a sotanghon pancit on the menu, but not this particular dish in the post above. I am sure the server was just being polite, or properly trained. :) As for the bathroom, I agree with your sentiments, but the space wasn’t really outfitted with sewage outlets, hence the need to go to common bathrooms across the way. Next time, if you let a server know, we do have umbrellas for guests to use to make the brief walk less damp if raining. But thanks for visiting us, and we look forward to seeing you again around Sinulog!

By: terrey

terrey — Tue, 06 Aug 2013 05:29:09 +0000

we were at the escario branch last July, i didn’t see any sotanghon on the menu. though that day was raining, zubuchon was still bustling with customers. my hubby knows one of your servers – though they call each other on first-name basis (we are practically neighbors), he addressed my hubby as “Sir.” my hubs found it very amusing. one thing i didn’t like though, i had to cross to the other side to use the toilet and like i said it was raining that day. besides that, everything else was a wonderful lunch experience. will try again other dishes come Dec-January when we have to be home again for Christmas and Sinulog!

By: Marketman

Marketman — Tue, 06 Aug 2013 01:56:49 +0000

Lou, soaking noodles, especially the not so good quality ones, can result in overcooking or gloopiness. So yes, I just reach down straight with shears and make a couple of quick cuts, then wash the shears. :)

By: Lou

Lou — Mon, 05 Aug 2013 20:19:15 +0000

You cut the sotanghon after you’ve put it in the pot? Isn’t that a little bit messy? I normally would soak the noodles briefly in water and cut them to desired length before I add it to the broth. That’s easier to manage.

By: Marketman

Marketman — Mon, 05 Aug 2013 07:35:45 +0000

Toping and Clarissa, you are ABSOLUTELY CORRECT. Mung bean is correct, I keep messing that up, even on my post on sotanghon, where someone else pointed that out. Good sotanghon is mung bean ONLY, though most have other starches mixed in. Will edit. Thank you for pointing this out again! :)

By: Monique

Monique — Mon, 05 Aug 2013 06:14:31 +0000

Interesting! I always thought Sotanghon was a rice noodle!

By: Toping

Toping — Mon, 05 Aug 2013 05:48:20 +0000

I have to agree with Clarissa. Sotanghon is mung bean noodles, not rice.

By: Clarissa

Clarissa — Mon, 05 Aug 2013 02:38:13 +0000

I always believed that sotanghon is mung bean noodles, while bihon is the rice stick/noodles. so they’re really not interchangeable. :)

By: millet

millet — Mon, 05 Aug 2013 01:50:25 +0000

“all naked and scrumptious” need not apply to crabmeat only, no? kidding aside, this is how i like my sotanghon crab..all crab and no shells. wish merienda were like this everyday!