Comments on: Claypot Lechon Sisig & Sotanghon a la Marketman

By: DhayL

DhayL — Mon, 05 Aug 2013 18:36:59 +0000

Speaking of your vegetarion sotanghon recipe from an old post, I made it last night for work’s potluck today, and they loved it! Thanks MM!

By: Marketman

Marketman — Mon, 05 Aug 2013 08:13:02 +0000

Footloose, the other pot I got had the wire “supports” you mention. I think these do break quickly but at PHP100 a pot, if I get 10 uses out of them each, that’s just 25 U.S. cents per use and I think that’s worth it…

By: Marketman

Marketman — Mon, 05 Aug 2013 08:11:13 +0000

Clarissa, the chinese clay pots have a glazed base inside the pot, that seems to heat up more or maybe its the thinness of the pottery that allows higher heat cooking I think in this vessel versus a palayok. But I do enjoy cooking in a palayok as well.

By: Clarissa

Clarissa — Mon, 05 Aug 2013 02:29:32 +0000

How different is using a claypot from a palayok? :)

By: Ruth T.

Ruth T. — Sun, 04 Aug 2013 09:52:02 +0000

Did this super easy sotanghon for lunch and it complimented the cajun fried catfish that hubby got from our fav to-go place. THanks MM…you are the best!!!

By: Susan

Susan — Sat, 03 Aug 2013 12:44:42 +0000

I love my clay pot but only use it to cook Japanese and Korean dishes . . .but duh to me, of course any soupy dish will do well in a clay pot. Will have to remember to use it for all those yummy Filipino dishes too.

By: Footloose

Footloose — Sat, 03 Aug 2013 02:00:31 +0000

I wonder how long they are going to last. The ones pictured in my Chinese cookbook sport some wire bracing reinforcement and just makes me wonder too how that would help. I guess you do not have to gather up the scattered shards. I beguiled myself picking up a few Made in China cheap earthenware cocottes shaped just like Staube’s and judging by how quickly they cracked, they must have been intended only as ornaments. Corning’s pyrocerams are the most durable of the non-reactive cookwares and are back in the market again unless one wants to spring for a real Staube short cocotte which is not only a joy to look at and use but also sure to outlive even pyrocerams by several generations.

By: Ed B.

Ed B. — Sat, 03 Aug 2013 00:21:38 +0000

This would be nice for breakfast.. as in right now.. :D

By: Getter Dragon 1

Getter Dragon 1 — Fri, 02 Aug 2013 19:21:22 +0000

I want claypot but I’m ambivalent as to the product safety of imports. Especially when I see Prop 65 warnings above the shelves of imported cookware and news reports overseas of tainted goods and prodcuts. Roaming through local chain like 99 Ranch and even Seafood City, I wonder how the USDA and FDA is able to keep up. The amount of imported goods to inspect for one store must be daunting.

That said, I have some leftover rotisserie chicken so I’m vasilating between chicken sotanghon or chicken malungay…or maybe a hybrid, sans the claypot.

Carb on carb isn’t so unusual, the Japanese have chowmein and spaghetti bread (and the spaghetti even has hot dogs!)

By: EJ

EJ — Fri, 02 Aug 2013 11:13:56 +0000

Thanks for this, MM. I will try this with tofu and just-bought napa cabbage this weekend on my long-unused claypot.