I’m sorry to bother but I need to ask something, I was actually looking for a 1930’s Mansion near The Presidential Palace that perhaps now is a restaurant. It is an assignment that I’m actually working on and got no clue where it is, can you please help me out?

btw when I googled the info I just given you, ur site came up. Pls help?

Oh, and I never found your comments “flip” at all. Please don’t worry about it.

Best of luck

Suzette

That is so incredibly wonderful of you to share the sotanghon recipe for me and all of Marketmanila’s readers. We all truly appreciate it and I will definitely make it.

Thanks for clarifying the issue re: the MIL apartment. I have to say, my post above was a bit flip, if you know what I mean.

Regardless, we had a wonderful time, the food was superb and I strongly encourage all readers to try this fantastic restaurant/home when they next get a chance or are back in Manila for a visit!

Many many thanks,

Marketman

Many Thanks for your post. Adel, my tour guide told me about it last night, and today, another friend called my attention to your posts. On behalf of the staff of La Cocina de Tita Moning, we are greatly honored to have been mentioned in such a widely read blog. I hope you enjoyed your short visit with us at La Cocina de Tita Moning. Please find below the recipe for Our Pancit Guisado should you wish to try to make it one day.

Pancit Guisado

Ingredients:

½ kilo / 1 pound Sotanghon (Glass Noodles)

½ kilo /1 pound kasim or pork round
1 Tablespoon Salt
1 bay leaf

1 large white Onion, sliced ( divided into two )
½ kilo/ 1 pound cabbage ( approximately half a cabbage head), sliced in 1cm x 1.5 inch strips
1 large carrot (about 500g/ 1 pound) peeled and sliced in strips, 2mm x 1 inch
5 large pieces garlic , mashed
250 grams / 9 ounces sweet ham slices , cut into strips
2 Tablespoons Soy Sauce

1/3 cup Olive Oil
½ cup Cooking Oil (divided in 2 )

1 teaspoon Salt
1 teaspoon sugar
¼ teaspoon baking Soda
½ teaspoon vetsin
¼ teaspoon Black pepper
1/3 cup Soy sauce

Calamansi Slices for Garnish

Procedure:

1) Boil the Pork Round in about 8-10 cups of water with a tablespoon of salt and a bay leaf for approximately 1 hour. Remove the pork when cooked and slice into thin strips. Set the broth aside.
2) Boil the Glass Noodles in Water over Medium Heat until cooked. Drain and set the noodles aside. Trim the noodles if you find them too long.
3) In a large Sautee Pan or Wok, heat 1/4 cup cooking Oil over medium heat, and sautee the garlic until very light brown, add half of the sliced onions, and cook until the onions are soft.
4) Add the sliced pork and two tablespoons of soy sauce.
5) Add the sliced ham and ½ cup of the broth from boiling the pork. Allow the mixture to simmer five minutes. Set aside.
6) In another wok or pan, heat the Olive Oil over medium heat and sautee the other half of the onions until soft. Add the sliced carrots , and 1 teaspoon of salt.
7) Add ½ cup of the broth from the pork and 1 teaspoon sugar. Add the sliced Cabbage and continue to sautee. Add ¼ teaspoon baking soda to improve the color of the cabbage. Cook over medium heat until the cabbage is cooked. Set aside.
8) Cook the Noodles by heating ¼ cup cooking oil in a large wok or pan. Add the left over garlic and brown, add six cups of the pork broth, and 1/3 cup soy sauce ½ teaspoon vetsin , and ¼ teaspoon black pepper.Bring the entire mixture to a boil and allow it to boil for about two minutes.
9) Add in the cooked Noodles and mix well together.
10) Toss in the Ham and pork mixture and the vegetable mixture.
11) Serve with Calamansi Slices on the side.

One correction though, the apartment downstairs was not built for the Mother In Law . It was built by my grandparents for my uncle when he got married while he and his wife were still in Medical School. My grandfather wanted to ensure they had a proper home environment to be able to continue their medical studies. Thus, it was more built BY the mother in law, than for the mother in law.

I apologize for this confusion.

Many thanks again for the Budbud Kabog and we hope to be able to welcome you again to La Cocina de Tita Moning.

Best Regards,

Suzette Montinola