Comments on: Sop Buntut, Oxtail Soup (Part II)

By: Marketman

Marketman — Tue, 10 Aug 2010 04:47:28 +0000

ayn, I think the reference to fat coagulating is akin to it going from a liquid to semi-solid or solid state or turning into “sebo”. If you refer to the previous post on the broth, it was cooled then placed in the fridge, at which point the tallow or fat on the surface solidified and was removed. As for the technical description of coagulation, it is usually applied to blood…

By: ayn

ayn — Tue, 10 Aug 2010 03:16:02 +0000

fat doesn’t coagulate though

By: psychomom

psychomom — Mon, 07 Sep 2009 02:55:34 +0000

hello bettq, i hope you can see this comment. made your FIL’s version of sop buntot last night. reminded me of one of my amah’s soups and Lingnam beef noodle soup. but i think they used beef kenchi. will try hainanese chicken next (my hubby’s fave dish!). thanks for the memories!! thanks MM once again for your site!

By: a boy named hil

a boy named hil — Mon, 10 Aug 2009 09:09:30 +0000

thanks for the info on where to buy kecap manis…im planning to cook hainanese chicken rice…any…uhmmm is there any place where i can buy BELACHAN?….i miss singapore……hahahhaha :)

By: Marketman

Marketman — Wed, 10 Sep 2008 04:52:09 +0000

Faye use dark muscovado instead and some good soy sauce. Btw, kecap manis is a thick goeey sweet salty preparation, nothing like patis at all… could you have been tasting something else? If you can’t be bothered with making it, they sell it in small plastic bottles at the Metro grocery in Market!Market! Fort Bonifacio… navyGOLF, I am glad the paella and callos worked out for you… they involve a bit of work, but when those guests notice the dish… it’s all worth it, isn’t it? bettyq, thanks for that kecap manis shortcut!

By: Faye

Faye — Wed, 10 Sep 2008 03:01:20 +0000

Can you pls. tell me where i can get the demerara and mushroom soy sauce in the Phils? I bought kecap manis and i thought it taste just like our patis…cant spot the difference.

By: ragamuffin girl

ragamuffin girl — Tue, 09 Sep 2008 12:59:02 +0000

hey cool recipe thanks Betty q. I do have both demerara and dark soy at home all the time. will try this soon!

By: linda

linda — Tue, 09 Sep 2008 01:06:14 +0000

betty q,I’ll definitely make your kecap manis kahit na half of the recipe lang. Everything you have recommended in the past has always produced good results.Thanks!

By: Paul

Paul — Tue, 09 Sep 2008 00:42:29 +0000

MM, This soup is really good! I have tried it many times at Shangrila Jakarta. For me it goes really well with krupuk.

By: navyGOLF

navyGOLF — Mon, 08 Sep 2008 17:43:49 +0000

Nice macro shot on the plated dish, MM!!! It sure is appetizing and worth trying. Btw, I would like to thank you for posting that paella negra and callos recipe from the archives. I did it the first time last sunday when relatives came to visit and boy were they overly satisfied!!! Thanks again! I did scrape off the fat from the boiled tripe. I decided to include litid as well aside from pata, for that gelatin-like sauce, and it turned out well.