Comments on: Vegetarian Sotanghon Guisado a la Marketman

By: amie

amie — Tue, 27 Nov 2012 17:59:35 +0000

looks delicious…it’s been years since i had sotanghon. I will try the recipe for our family gathering. thanks for sharing.

By: Marianne Cayco

Marianne Cayco — Sun, 04 Nov 2012 11:22:54 +0000

eating it with pandesal is one of the best and very pinoy way of enjoying pansit :) parang eating ice cream with monay :))

By: sUr

sUr — Thu, 18 Oct 2012 18:18:49 +0000

add me as another food philistine: i’ve eaten pancit [or bihon] in a pandesal sammich many many moons ago ;-) gasp!…

By: roland

roland — Mon, 15 Oct 2012 21:38:17 +0000

MM – it may not be uniquely Pinoy, the noodles in a bun thing — Tei An a popular Japanese restaurant serves a yaki soba dog (noodles in hot dog buns) on their brunch menu every now and then, simply topped with wasabi mayo – and then there was this one time Emeril Lagasse cooked a Chow Mein sandwich apparently a popular comfort from his hometown – here is the wik link – https://en.wikipedia.org/wiki/Chow_mein_sandwich – thank you for the post –

By: odessa

odessa — Mon, 15 Oct 2012 00:21:32 +0000

i like my pansit/sotanghon with more veggies. At first i find it strange when my husband eat it with rice but when i tried it, masarap din pala sya hmmmm….well, i pre-soak the noodles ( while preparing the veggies) most of the time. I like the Sapporo brand MM.

By: millet

millet — Sun, 14 Oct 2012 23:30:52 +0000

not pre-soaking the sotanghon? that’s a first for me, but will definitely try that. thanks, Rob.

and yes, here in davao, most people eat all kinds of pancit (except the soupy ones) sandwiched between two slices of bread. still can’t get myself to do that, although it’s just like serving mamon tostado or puto with pancit malabon, right? same difference.

By: ConnieC

ConnieC — Sun, 14 Oct 2012 11:55:41 +0000

Tracy: you are absolutely right, so the need for education for everybody on more affordable sources of protein ( without having to eat meat or fish) and basic nutrition in general including paying attention to food ingredients ( processed food especially) to prevent the health problems ( obesity, diabetes, hypertension, cancer) that plague our world today.

By: maria luz roldan

maria luz roldan — Sun, 14 Oct 2012 09:33:00 +0000

one good brand of sotanghon is the MARCA PATO which one can buy in iloilo.

By: Tracy

Tracy — Sun, 14 Oct 2012 09:25:51 +0000

Kasseopeia: In Chinese culture, you’re only supposed to eat one carb in a meal, which I never noticed until I took a seminar in college, so I wouldn’t go as to say it’s an ‘Asian’ thing. But I suppose in India it’s done (potatoes in curry, rice to accompany and the flat breads all together–unless I’m just describing my inauthentic meals). Probably more accurate is to say that carb-rich meals a signature of poor agricultural communities: cheap, calorie-rich and tasty.

By: Rob

Rob — Sun, 14 Oct 2012 03:52:25 +0000

Well, this is a first for me, I’ve never seen or heard of eating pancit with pan de sal! The closest thing I’ve seen was in grade school where some kid’s lunch was a spaghetti sandwich. I’ll have to give this pancit with PdS a try one of these days!

ConnieC….my non-filipino friends say something similar about filipino food…”It’s all carb-on-carb! Noodles with rice, potatoes with rice, beans (munggo) with rice, etc.”