Comments on: Turkey Sotanghon Soup a la Marketman

By: Cherrylherryl

Cherrylherryl — Tue, 11 Nov 2014 23:10:55 +0000

That obligatory roasted big bird on the table is coming soon. I used to hate turkeys, i think that it’s such a waste to have a dry, card board tasting bird that you really have to smother with gravy for it to be edible come Thanksgiving until I read a post from Chicago Tribune about brining it for 3 days before putting it the oven. An absolute must try! Moist and tasty, even the breast (turkey). As for the left overs, arroz turkey with lots of fried garlic, spring onions sprinkled on top then a touch of patis and lemon is my answer. Yum, now I’m ready for the polar vortex. :)

By: lissa

lissa — Sun, 02 Nov 2014 02:54:58 +0000

Your bowl is beautiful. It reminds me of the chalice, ciborium etc by abueva used in ateneo’s chapel back when i was in college.

By: amy

amy — Sat, 01 Nov 2014 13:29:24 +0000

I made the soup and it was fantastic! The stock made from the carcass/bones was very flavorful. I always end up making turkey salad and turkey pot pie with leftover meat. The stock from the bones goes into noodle soup (usually the Filipino sopas), which is okay, but that gets old, so I am switching to this tasty sotanghon soup :) My husband who is a clam chowder-kind-of-guy was instantly converted when he ate the soup and said we should have it again this week. But geez, I am out of turkey, wait until Thanksgiving, haha! The vegetables were mild and did not compete with the soup flavor, and you can actually get a hint of sweetness from the cabbage. Nothing was overwhelming another, it was just good clean flavor, everything was complementing each other. I have to add that the soup was so pretty too! It did not need anything but I like garnishing mine with toasted garlic and green onions :) Thank you for sharing this with us :)

By: betty q.

betty q. — Tue, 28 Oct 2014 12:17:44 +0000

Natie, totally agree with you!….just love this weather for it is soup season…when my family gets tired of the usual turkey soup, I make it into congee with shredded falling off the bones meat and cooked century egg much like the shredded pork with century egg served in Chinese dim sum.

Another one is like a Vietnamese rice noodle soup with different toppings such as the shredded turkey meat, sautéed oyster mushrooms, julienned carrots, sautéed napa cabbage, tofu puffs, turkey skin cracklings, etc.

For baon, pulled turkey panini….shredded turkey meat smothered in Bull’s eye BBQ sauce, caramelized onions, Havarti cheese on thickly sliced calabrese and then placed on a panini press.

By: Khew

Khew — Mon, 27 Oct 2014 03:25:50 +0000

Fastest recycling – turkey fritters. Turkey + herbs + onions + shredded potatoes (or sweet potatoes) + flour + rice flour + S&P + leavening. Other combos according to imagination. Deep fry the damn things and look at them disappear! Even better with leftover cranberry sauce spiked with chillies and ginger!

By: Sleepless in Seattle

Sleepless in Seattle — Sun, 26 Oct 2014 20:27:41 +0000

Getter Dragon,Lol!! I thought I’m the only”animal” who do that..I usually salt & peppered it together with some skin & broil it..yumm!!

By: Natie

Natie — Sun, 26 Oct 2014 20:06:25 +0000

Oh man!! Best for soup season, now that it’s cold here…Yum!

By: Getter Dragon 1

Getter Dragon 1 — Sun, 26 Oct 2014 04:56:51 +0000

The best part after boiling off the carcass is picking off the bits of gristle and gnawing on the cartilage.

By: Connie C

Connie C — Sat, 25 Oct 2014 20:49:54 +0000

Not a big fan of turkey meat myself, but here is what I do with my turkey left overs. I save the larger chunks of meat for stuffing sandwiches. The carcass, I put in a large pot with water and simmer till the meat falls off the bones, throw in some chopped celery and carrot cubes then add cream of mushroom soup….. a hearty but slightly heavier than MM’s sotanghon soup that is more appropriate for the warmer clime.