How to Make Sotanghon and Upo Soup | Farm To Table
Aired (February 18, 2024): Besides describing the various uses of the Upo/Bottle Gourd, Chef JR Royol also teaches us the proper way to cook Sotanghon noodles.
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00:00 Speaking of fresh local ingredients,
00:02 one of the things I found here at Burano Farms in San Ildeponso, Bulacan
00:06 is their fresh Upo that reminds me of a dish
00:10 that my mother used to cook for me when I was young.
00:14 If I'm looking for a quick and simple comfort food,
00:19 I think this is one of the dishes that you need to include in your list that you can make and study.
00:26 This is our Sotanghon and Upo Soup.
00:30 What's great about this dish is that our Upo is always cheap.
00:35 And it's very versatile because you can use any protein.
00:41 And any other ingredients that you can mix, actually, sky's the limit.
00:46 For as long as you have Upo, you can saute it with garlic and onion.
00:51 We all know that it's a rock and roll.
00:53 For us, who grew up with this type of vegetables,
00:57 we're always happy when the Upo that our mom, grandma, or grandmother bought
01:03 is still a bit cheap.
01:05 Because you know, when you cut it, you don't have to remove the seeds.
01:11 So sometimes we'll buy Upo that's a bit expensive.
01:15 That's the kind of hassle because you have to cut it,
01:20 you have to do it one by one because even if you tenderize it,
01:24 it won't be able to fit in your mouth.
01:27 This Upo that we got is exactly what I asked my kid to buy from my mom.
01:34 The seeds are still cheap.
01:36 So we can include it in our cooking.
01:39 So basically, we have everything in place, or what we call in the kitchen, "misan plus."
01:46 So we're ready to saute.
01:48 So our pan is hot, let's add a bit of oil.
01:52 And we'll immediately add the pieces of our boneless chicken.
01:58 And then we'll saute it.
02:02 Let's start with the onions.
02:04 And then the carrots.
02:09 Next up, the garlic.
02:16 And then finally, let's add the celery.
02:20 Then let's season it with a bit of fish sauce.
02:28 Let's saute it until they're all combined.
02:34 You can see that they're absorbing the oil.
02:37 So let's get a bit of stock and deglaze our pan.
02:41 You can see that our chicken is already deboned.
02:45 So we removed the seeds,
02:48 we collected them,
02:50 along with the onion skins, celery leaves, and garlic.
02:55 So we made a stock.
02:57 So this will add flavor and make our dish more flavorful
03:01 because it will give a deeper flavor.
03:04 So let's pour it.
03:07 And let's add the upo.
03:11 You can see that our pan is overcrowded.
03:18 But like we said,
03:20 when it evaporates, it will calm down.
03:24 It will look less.
03:26 So let's give it at least 5 to 10 minutes.
03:30 And then we'll add the chicken.
03:32 So we have here our sotanghon.
03:37 Take note that the stock is a bit cloudy.
03:43 So by the time you add the sotanghon,
03:46 make sure that the stock is still a bit cloudy.
03:50 So we're just going to cook this for about 10 minutes.
03:54 And then we'll add the chicken.
03:56 So let's give it another 10 minutes.
03:59 So we're just going to cook this for about 3 to 5 minutes.
04:02 It depends on the heat.
04:04 But after that, we can plate it.
04:07 [music]