Sotanghon Guisado

LP56: Sotanghon Guisado

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Maaaring katawa-tawa pero late na ako natuto magluto ng pancit. Bakit kamo? Bilang bunso sa aming magkakapatid, ang toka ko sa pagluluto sa mga espesyal na okasyon tulad ng pasko at bagong taon ay dessert o kaya ay ibang lutuin huwag lamang pancit. Specialty na yan ni Daddy, ni Mommy, ni Kuya at ni Ate.

“Bunso, ikaw na ang bahala sa leche flan.”
“Anak ikaw na ang fruit salad.”
“Pakiprito mo nga yung hamon.”
“Pakihiwa nga ang mga sahog sa pancit at ako na bahala magluto nyan.”

O ‘di ba naman?

Sa simula ng bagong millennium, bagong taon iyon, naganap ang aking kauna-unahang pancit bihon. Luto ko sa labas ng bansa; sa Brunei ang simula. Walang mga magulang o kapatid na magsasabing “Ako bahala dyan sa pancit.”

At ang mga litratong ito naman ang aking kauna-unahang sotanghon guisado sa tanang buhay ko. Luto sa NZ dalawang linggo lamang ang nakararaan. Sa awa ng Maykapal, tagumpay naman. Sa aking palagay ay mas madali itong lutuin kaysa sa canton at bihon. Pagkatapos ng isang linggo, nagluto naman ako ng sotanghon soup. Sarap!

Sotanghon Guisado
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chicken breast
  • 1 whole red onion, peeled
  • About 10 peppercorns
  • 2 garlic cloves, minced
  • 1 red onion, minced
  • 1 cup dried shiitake mushrooms (substitute for tengang daga or black ear fungus)
  • A handul of green round beans, cut diagonally & thinly
  • 1 carrot, julienned
  • 4 to 5 tbsp of chopped kinchay (flat-leaf parsley)
  • ½ cup of shredded cabbage (optional)
  • 200 grams sotanghon (Vermicelli noodles)
  • 1 tsp paprika (substitute for annato seeds or powder)
  • 1 tbsp soy sauce
  • Patis (fish sauce)
  • Ground black pepper
  • Spring onion, cut into ringlets
Instructions
  1. Add chicken in a pot of boiling water. Add the whole onion and peppercorns. Simmer for about 30 minutes or more until tender, skimming off scum that floats. Transfer chicken breast in a plate and set aside to cool.
  2. Meanwhile, soak the shiitake mushrooms in water and prepare the other ingredients.
  3. When the chicken is cool enough to handle, separate meat from bones and tear into strips.
  4. Heat oil in a wok. Saute garlic until golden brown. Scoop out half and set aside for garnishing later.
  5. Add minced onions and saute for a minute.
  6. Throw in chicken strips and stir-fry for a minute. Season with patis and pepper, and toss and cook until well-coated for another minute.
  7. Add the mushrooms, mix well, cover with a lid and cook over medium heat until mushrooms are cooked. Scoop out ¾ of the chicken mixture to a platter.
  8. Using a fine mesh strainer, pour reserved broth (approximately 1 cup) into the wok, keeping your broth clean and pure. Bring to boil.
  9. Throw in the beans and simmer for a minute. Add cabbage, parsley and carrots and bring to boil.
  10. Season with soy sauce, patis and pepper just right for soup. Mix paprika into the broth. Add the sotanghon and mix well. Cook for about 2 to 3 minutes. Turn off the heat. Add some of the reserved chicken mixture and combine well.
  11. Serve topped with more chicken, deep-fried crispy garlic and spring onion.
Notes
Prep time is reduced to only 15 mins as ingredients are prepared during chicken cooking time. Add additional 10 minutes if you want to prep all before cooking the broth/chicken.

 

Para sa Litratong Pinoy, Simula pa Lamang.
Litratong Pinoy

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Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

21 thoughts on “LP56: Sotanghon Guisado

  1. wag ka tumawa ha, hanggang ngayon hindi ako marunong magluto ng pansit! hihihihi. salamat sa recipe mo pero palagay ko hindi magiging singganda at singsarap ng luto mo ang gagawin ko…palpak talaga ko sa pansit lol. Happy LP!

    Gmirage´s last blog post..Chirashizushi

    1. :-) akala ko ay ako na ang pinakahuling natuto magluto ng pancit….
      ang maibibigay ko na tip sa yo (mula sa isang beginner din sa pancit) ay magsimula ka sa sotanghon. para sa beginner, mas madali syang i-control kesa bihon o canton na hindi masarap kung lalabas na malata o malambot. Good luck sis!

  2. oonga nakaka-miss ang pancit na may tengang daga! satin atin lang ito ha…ako nga dpa nagluluto ng pancit from scratch! laging recylced chop suey na naging pancit lang:) hehe! ngayon alam ko na san kukuha ng recipe:)

    ces´s last blog post..Litratong Pinoy: Start[ers]

  3. Minsan naman, kahit ikaw lang tagahiwa noon, kala mo di mo alam lutuin. Pero pag napasubo ka na at ala kang choice, you go by instinct, at masarap naman ang kinalabasan…you don’t realize, natutunan mo pala lutuin yun kahit walang hands on, dahil palagi mo nakikita anyway. alam mo naman, gisa mo to tapos yan, lagyan mo ng sabaw, tikman mo,
    ilagay mo gulay, halo mo pansit, tikman mo uli. Tapos! kaso, ngayon me blog ka na, kelangan mo ng amount. hehe…

    Manang´s last blog post..Ube & Yema Ensaymada (aka Pan de Pastel), and Chocolate Ensaymada

    1. Tama ka. Basic gisa powers lang nga ang kailangan :-)
      Sa timpla naman ay depende din sa sariling panlasa kung kaya hindi din ako masyado sumsusunod sa kung gaano karami ang amount base sa mga libro…

  4. Maraming salamat sa pagbisita mga kapatid :-)
    Ako nga tuwang-tuwa dyan sa sotanghon ko na yan. Walang masabi ang aking mga boys kundi… “sarap!” (O di lang nila alam ang tunay na masarap? hahahaha!)

  5. Aba naku naman, ako rin ay late na natutong magluto ng pancit! early 30’s na. Kasi naman ay sa iba ako naitoka ng nanay ko na matuto- sa hanapbuhay sa tindahan kaya never ako naging laman ng kitchen.
    Iska, mukhang masarap nga sotanghon mo, penge!

    Thess´s last blog post..Katakam-takam na SIMULA (LP 56)

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