Comments on: Sotanghon Guisado a la Cocina de Tita Moning

By: butsoy

butsoy — Mon, 23 Feb 2009 14:28:37 +0000

everytime i bring sotanghon guisado in potlucks people here go crazy, they say it’s very different from the kind they were used to. i add a little bit of pancit canton to my recipe it adds a little bit of texture to the glass noodles smoothness. and like you, i do it with tons of crunchy vegetables…YUM!!!!

By: flip4ever

flip4ever — Fri, 15 Jun 2007 16:09:11 +0000

They serve a similar dish in Hawaii, especially at those touristy “luaus” called “Chicken in Long Rice”. Chicken, onion, carrots, and celery mostly. Not too fond of cabbage so I sometimes bring this to office pot lucks but add garlic (in the saute), woodears (“tainga ng daga”). I rehydrate the dried woodear in the broth used to boil the chicken and use that to flavor the noodles (as they can absorb a lot of liquid). Green onions for topping. Thanks for the reminder (links) to the other noodle recipes.

By: lee

lee — Fri, 15 Jun 2007 06:57:41 +0000

the links to past article really help a lot

By: Queen B

Queen B — Fri, 15 Jun 2007 06:50:02 +0000

Great timing, my husband has been asking for pancit for weeks now. I have to confess I am one of those one pot cookers of pancit and it usually turns out mushy, I always put too much water. Hopefully, I can find the Lung Kow brand here since the previous ones we tried is not so good. Thanks for this!

By: Maricel

Maricel — Fri, 15 Jun 2007 05:35:39 +0000

Yes, I think Apicio is right, the leaf on your plate is a pepper vine leaf or â€œikmoâ€ in Tagalog. The leaf is what the Lolaâ€™s wrap the betel nut or â€œnga-ngaâ€ with before chewing it. The betel nut comes from a kind of palm tree.

By: Maricel

Maricel — Fri, 15 Jun 2007 05:23:46 +0000

Baking soda brightens the color of veggies but it takes its toll on the the vitamins and minerals in them. I guess it would be alright to use baking soda occasionally and for dishes intended for a party but not for regular meals for the home.

By: linda

linda — Fri, 15 Jun 2007 00:13:03 +0000

MM,thanks for writing this post and highlighting the key elements in making this truly superb dish.I’ll be cooking this dish this weekend.

By: Marketman

Marketman — Thu, 14 Jun 2007 22:36:52 +0000

Cookie, have never noticed the Carp brand of soy sauce, will keep my eyes peeled the next time I am in a grocery… lee, I mean, some sotanghons do look like “brouha locks,” right? Bernadette, overcooked sotanghon is just too soft and mushy for me… so err on the side of al dente! However, I am always shocked by the amount of liquid sotanghon can absorb in general… Apicio, I decided to try putting links to older posts since about 50% of readers have been visiting for 6 months or less and VERY FEW go back into the archives. With this little experiment alone on 3 recent posts, the number of daily page views seems to have risen 20+%, so it’s useful I suppose… As for the betel leaf, I did use it as a surrogate doiley to help protect the lacquer on the MOP plate. It isn’t actually a leaf of the betel plant you eat, but something related and it is the leaf used in some Thai dishes where you wrap up a bunch of ingredients and pop them into your mouth…hmmm, will do a little research and do a post on these leaves as there has been some interest in them… Maria Clara, for the sotanghon recipe, total credit to La Cocina de Tita Moning…prior to their recipe, I did a one pot version that was edible but not great! LC, your version sounds great as well. I love that Filipinos all over the world can do a version of this dish rather easily with ingredients in their area…

By: LC

LC — Thu, 14 Jun 2007 21:16:15 +0000

I’m a foodie lurker from the Pacific Northwest and visit your blog often. Reading this topic, I just had to have sotanghon guisado which is my favorite pancit of all times. So I whipped one up in about 45 minutes! Yum.

My variations to this dish — rich chicken stock but no chicken meat, instead, lechon kawali (what can I say, I keep this handy); carrots, cabbage, french style green beans, and shitake; topped with a fried garlic, fried shallots, and/or ground chicharon per eater’s preference and pantry availability.

I’m resisting a second serving… :-)

By: Maria Clara

Maria Clara — Thu, 14 Jun 2007 17:23:19 +0000

I agree with you utilizing the best noodles for this dish is one critical factor. In other aspect of cooking/baking the same rule applies â€“ no cutting corners otherwise you will end up with substandard finished product which is apparently noticeable. Using two or three cooking vessels make a lot of sense â€“ stir frying the veggies in a separate pot one can gain complete control of their doneness – firmness before incorporating it to the main guts and juices. The addition of baking soda to maintain their texture and color is something I heard before but never really utilized it. I heard baking soda is always incorporated in stir fried veggies especially the green ones â€“ sweet peas and beans to maintain their color integrity. Now I will be a follower of this concept â€“ two or three cooking vessels and baking soda! The sotanghon I am accustomed with is nuclear red from the annatto seeds extraction and dried mushroom and â€œtaingang dangaâ€ â€“ dried fungus. Your version looks good! I know I am one of your perennials for the simple reason â€“ the learning concept you feature I will never learn from any other source â€“ hands on experience makes a lot of difference!