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Special Sotanghon




Finally I got my hands on this Marca Pato brand. Mom visiting from Northern California brought me 3 packs. A pasalubong for her from a friend who recently visited Iloilo City.




Sotanghon Guisado Ingredients:

  • 2 - 400 grams sotanghon
  • 1/2 lb pork belly, sliced thin
  • 1/2 lb shrimp, peeled
  • 6 pcs Chinese sausage, julienne
  • 6 pcs garlic cloves, crushed
  • 1 medium onion, sliced thin
  • 2 medium carrot, julienne
  • 4 celery stick, julienne
  • 1 small cabbage, cubed
  • 4 pcs Knorr chicken cubes
  • 2 tablespoon soy sauce
  • 1 teaspoon achuete powder, diluted in 2 teaspoon cooking oil
  • salt and ground black pepper to taste
  • 3 tablespoon cooking oil
  • 4 cups water



Sotanghon Guisado Cooking Procedure:
  1. Heat wok. Once heated add cooking oil. Add garlic and onion and stir for a minute.
  2. Add slices of pork. Saute till pork turns golden brown.
  3. Add a cup of water and simmer to soften the pork till water evaporates.
  4. While waiting for the pork to soften soak sotanghon in a deep basin using warm water for few minutes. Cut sotanghon into desired lengths using a scissor. Drain sotanghon and set aside.
  5. Now add Chinese sausage to the pork mixture. Saute in medium heat for 5 minutes.
  6. Add shrimp and stir. 
  7. Few minutes after add carrots, celery and cabbage. Stir and remove the mixture from the wok and set aside.
  8. Using the same wok bring 4 cups of water to boil.
  9. Add Knorr chicken cubes and soy sauce to the boiling water. Season with salt and pepper to taste.
  10. Reduce heat to low. Now add the sotanghon to the water mixture. Stir sotanghon and achuete oil. Check if the sotanghon is almost done. Add more hot water if needed.
  11. Lastly add the sauteed meat and veggies to the sotanghon. Stir to combine and serve hot. Enjoy! 

9 comments:

  1. CECILLE
    "congrats". so how it compared to the ones you tried and tasted before? it absorbs liquid so quickly that you must flood it bigtime when you cook with it lol or if you want it with sabaw, cguro ma tsunami gid lol.

    ReplyDelete
  2. by the way, when we cook one at home we often drizzle sesame oil to give it more aroma and taste.
    addict ako nga daan sa sesame oil lol

    ReplyDelete
  3. Jorp really good compare to other brand. A lot softer and easy to cook.
    Really with sesame oil? I have to try that one next time. Thanks

    ReplyDelete
  4. Daw namit ini sya Cecil haw!Hidlaw guid ko sotanghon sa aton!

    ReplyDelete
  5. Lee namit gid. try mo nt visit mo sa Iloilo. When you flying gali? and Nat? grabe puli na naman kamo ah. Hisa gid ko.

    ReplyDelete
  6. yup absorbs liquid faster and yes very soft sya. yup ncie aromaand taste ang sesame oil.

    ReplyDelete
  7. Cecil, fly ako next Fri Jan15, hapit anay Vancouver for 1 day to checkout Winter Olympic Village. Then fly the following day to Seoul, Korea. Abot ako Iloilo Jan18 na. Tapos, back to Canada Feb 5 via L.A. Few hours lang ko sa L.A.

    ReplyDelete
  8. Lee 2 weeks lang this time vacation mo? ka short haw? i guess better than nothing. pictures pictures dayon k kay ma wait lang ako diri :(

    ReplyDelete

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Hello! Welcome to Casa Baluarte, a place to find the best simple recipes, mostly Filipino recipes. By the way, I am your admin Cecilia, from Iloilo City, Philippines to OC, California and now in Collin County, Texas. Please feel free to get in touch if you have any questions or comments, or if you just want to chat about food, or a recipe. You can drop me an email at: casabaluarte@yahoo.com

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