Why is Philippine cuisine so.... umm... primitive?

**Jun aka Pekto** · August 5th, 2016 11:27 AM

My wife also makes a mean chicken (wings) soup with the clear, slippery noodles. Ginger-based broth. But, it has an orange-brown color.

**Jun aka Pekto** · August 5th, 2016 11:31 AM

Originally Posted by WallyWest

That's not Pinoy barbeque - the last piece is not a cube of pork fat. ;p

Wonder why everything in a stick automatically becomes a "-que"? Bananaque, kamoteque...

Tapatalked

My wife and her friends decided to keep the fat to a minimum. I think they used the fattiest pork on another dish. That one was too salty for me though. They cooked it with shrimp paste. Bleh. Smelled bad too.

Bagoong. That's what it is. I mean the shrimp paste.

**CVT** · August 5th, 2016 11:33 AM

Originally Posted by WallyWest

That's not Pinoy barbeque - the last piece is not a cube of pork fat. ;p

Wonder why everything in a stick automatically becomes a "-que"? Bananaque, kamoteque...

Tapatalked

It is actually queue, one after the other - shortened as que, bro... (gawa-gawa ko lang...)

Pila,- dapat lahat naka-pila .... Pila-pinas.....

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**dr. d** · August 5th, 2016 11:39 AM

Originally Posted by WallyWest

That's not Pinoy barbeque - the last piece is not a cube of pork fat. ;p

Wonder why everything in a stick automatically becomes a "-que"? Bananaque, kamoteque...

Tapatalked

yes, that's still pinoy barbecue. amber's or aling nene diet version.

errr... kebab? meatkebab? barbekebab? bananakebab?

heh heh.

**badkuk** · August 5th, 2016 11:50 AM

Originally Posted by Jun aka Pekto

My wife also makes a mean chicken (wings) soup with the clear, slippery noodles. Ginger-based broth. But, it has an orange-brown color.

Chicken sotanghon, i think it's called. the orange stuff is most likely achuete/annatto.

i can't stand bagoong as well, though i don't mind it on Bicol Express or pinakbet.

OT: One time in Oslob, i was wondering why the place stunk of bagoong. It turns out, they use alamang(brine shrimp) to lure the butantings to the shore ^_^

**Jun aka Pekto** · August 5th, 2016 11:54 AM

Originally Posted by badkuk

Chicken sotanghon, i think it's called. the orange stuff is most likely achuete/annatto.

Yup.

You know how good chicken sotanghon tastes when temperatures outside are below 0? Very, very good. It's just a pain in the butt to get the noodles with a fork or spoon. He He.

**badkuk** · August 5th, 2016 11:59 AM

^ Onga eh. i hate it when the sotanghon slips and flips drops of burning soup on your hands.

Okoy when done properly is good. Problem is, people often take out the fresh shrimp for other dishes.

Not sure if crablets is unique to the PH. The one at Congo Grill is pretty nice, all the gills and nasty stuff removed.

**Jun aka Pekto** · August 5th, 2016 12:06 PM

Originally Posted by badkuk

^ Onga eh. i hate it when the sotanghon slips and flips drops of burning soup on your hands

Happened a lot to me too. During an overnight blizzard, I had to shovel snow 3 or 4 times or else the snow got too heavy to shovel. My wife always made chicken sotanghon soup.

I ended up eating the chicken wings first. Then, I sort of drink the broth. Then, I can get to the noodles and pinch them off with a spoon.

I always eat outside because of my protective clothing. If I go inside, I might start sweating and that's bad.

**yebo** · August 5th, 2016 01:32 PM

our alternative to sotanghon soup which our kids don't like and a good way of making them eat vegies is hototay soup. my kids love it. on rainy days and the kids are just watching tv my wife will go to the market (less than a minute's walk) and cook a mean hotatay. it's actually chinese.

Ingredients
½ lb pork, sliced thinly
½ lb boiled chicken, shredded
¼ lb pig liver, sliced thinly (we use chicken liver also, our version)
4 to 6 cups chicken stock or chicken broth
2 cups Napa cabbage, chopped
1½ cups fresh Shitake mushrooms, chopped
1 cup carrots, sliced
1 cup green onion,chopped finely
1 medium onion, chopped
2 teaspoons minced garlic
3 to 4 pieces raw eggs
2 teaspoons salt
1 teasoon ground black pepper
2 tablespoons cooking oil
Instructions
Heat oil in a cooking pot.
Saute garlic and onion.
When the onion becomes soft, add the pork and cook until the color turns light brown.
Put-in the chicken and liver, and cook for 3 to 5 minutes.
Pour-in the chicken stock or chicken broth. Let boil and simmer for 7 to 10 minutes.
Add carrots and mushroom. Stir and cook for 3 minutes.
Put-in the Napa cabbage, salt, and ground black pepper. Stir and cook for 2 minutes.
Turn off heat, and then transfer to individual serving bowls.
Crack and place one egg per bowl. Sprinkle green onions on top to garnish.
Serve hot.Share and enjoy!
Nutrition Information
Serving size: 3

**Jun aka Pekto** · August 5th, 2016 01:57 PM

The hototay soup looks great. I love those kind of soups.

My kids would have a problem with the liver and raw egg though. They're both finicky when it comes to those. ;) I would sub boiled quail eggs for the raw egg. Or just use sliced boiled eggs.

An alternative soup my wife makes is the classic PH chicken/macaroni soup. She tends to add more chopped veggies such as cabbage and carrots. She makes the soup when we have lots of chicken leftovers.

She might sub turkey for chicken on occasions such as post-Thanksgiving Day.

I have no idea where chicken macaroni soup originated. But, I first had it in the PH.