Skip to main content

Sotanghon Guisado

Whether a soupy dish or not, sotanghon is one of my favorite noodles to cook with. I like the texture of the noodles as well as its ability to absorb much of the flavor.

I like the Marca Pato brand here in Iloilo as it "soft and fluffy" - I don't know if these are the right words, when cooked. Nonetheless, any dish with this brand is just deliciously good.



Here's a basic recipe for a Sotanghon Guisado where you can tweak using more or less ingredients of your choice.


Ingredients
  • 1 pack Sotanghon, 500 grams, adjust
  • 2 cups Pork slices (You can also use chicken or combination of both)
  • 2 medium carrots, cut into strips
  • 1 medium cabbage, chopped
  • 1 large onion, chopped
  • 5 cloves garlic, chopped
  • Oil


  • Salt
  • Pepper
  • 2 Tbsp Soy Sauce
  • 2-3 cups Pork/Chicken stock or water with 2-3 pieces of bouillon cubes
  • Sesame Oil, optional
  • Calamansi
How to cook Sotanghon Guisado
  1. Soak sotanghon noodles in plain water and set aside. Drain when about to be used.
  2. In a large heated wok, place cooking oil and when hot enough saute garlic and onion.
  3. Add pork or chicken and cooked for 2-3 minutes
  4. Pour in soup stock or water with broth cubes. Season with salt and pepper if needed. Let it boil and continue to cook for around 5 minutes.


  5. Place the drained sotanghon noodles and let it absorb the broth by tossing gently. Add water if necessary. Adjust flavour by adding more soy sauces and other seasoning.
  6. Finally, add carrots and cabbage.
  7. When noodles and vegetables are cooked, remove from heat drizzle with sesame oil.
  8. Serve with calamansi.



The measurements are just guides for this Sotanghon recipe for you can always cook according to your preference and most especially taste. You can tweak the recipe with additional ingredients and spices or you can omit those which tour tastebuds are not fond of. Always, taste what you ate cooking and make adjustments to suit your taste. Enjoy!

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...