Comments on: Ham Broth with Sotanghon and Chicken Balls

By: Marketman

Marketman — Fri, 01 Sep 2006 09:05:59 +0000

izang it is usually weighed and is very cheap…usually not more than PHP60-70 for bones from one ham…

By: izang

izang — Fri, 01 Sep 2006 08:59:34 +0000

i recently bought a ham bone,…is it usually weighed when sold? or per piece?

By: Marketman

Marketman — Fri, 18 Aug 2006 02:23:25 +0000

Honey, I actually asked someone before I wrote this post to make sure chicken’s didn’t have balls… they don’t. Perhaps its along with the strangeness of hens laying eggs that aren’t fertilized…heehee.

By: honey

honey — Thu, 17 Aug 2006 23:15:58 +0000

some chicken it must have been, to have balls like that big :D

By: ces

ces — Thu, 17 Aug 2006 16:42:20 +0000

this looks pretty easy to handle! thanks for the recipe MM! and I am now craving for it! have to buy some glass noodles now!

By: Apicio

Apicio — Thu, 17 Aug 2006 13:17:37 +0000

Called aternately almondegas or albondegas among families with more recent or lingering Spanish pretensions or otherwise plebeianized as just bola-bola, still one of my favourites having gotten over its perpetual weekly presence in the dining table of my university lodgings. The version I knew too well was of course not as spiffy as that of MM but like Connie’s mom’s, with patola and misua. We knew right away if the weekâ€™s bola-bola was prepared by the cookâ€™s apprentice when there was no visible bola-bola at all but an indistinc labo-labo of a soup that looked like the sargasso sea in a bowl.

By: connie

connie — Thu, 17 Aug 2006 08:32:14 +0000

Gigi, that’s what I thought, it’s a Vietnamese Noodle Soup! LOL. My mom’s version calls for patola and misua (sotanghon when misua is not available), ground pork or shredded cooked chicken. She just makes sure the misua were cut probably between 2-3 inches long, and in the absence of patola she uses petchay, sometimes shredded cabbage is substituted.
Point is, you could pretty much do anything with noodle soups, well, except (for me) if you added tripe into it.
I found some misua from a Filipino grocery here, bought it without having any idea what to do with it, I said the inspiration would come later on. Call this perfect timing or what. I even forgot about mom’s old recipe, until this post. Once again, thank you very much, MM. Time to tweak mom’s old recipe once again. ;)

By: Gigi

Gigi — Thu, 17 Aug 2006 06:12:05 +0000

Oh, MM! I’m so into soups these days! I’m such a suki of Pho Hoa — at least, I can make this at home! Yum! I’ll load up on the chicken balls and less of the noodles na lang — curbing carb these days… Thanks, thanks! :)

By: Marketman

Marketman — Thu, 17 Aug 2006 05:01:22 +0000

ykmd, I used reconstituted dried shiitake, but I’m sure tengang daga would work too, so would fresh mushrooms…

By: ykmd

ykmd — Thu, 17 Aug 2006 04:36:42 +0000

did you use shiitake or tengang daga (can’t tell from pic, sorry)? fall is coming soon, this would be perfect for those chilly days…thanks!