Another comfort food for me is the chicken sotanghon soup with thin slices of bittermelon. It is a "manang" thing. I don't know of anyone else who likes this, but I do remember this as being introduced to my by my Nanay (just like I love tinolang manok with ampalaya and sweet corn that she also introduced to us, I like this sotanghon soup with ampalaya).
As usual, I just need chicken stock and meat for this, basically. I soak the sotanghon noodles first in hot water for about 5 minutes while I reheat the stock with meat. I seldom have ampalaya, so this is something I make only when I have these ingredients. And I am the only one who likes it in this family. My sons have not developed the taste for ampalaya (they tried, but did not like it). I let the ampalaya slices sit with salt sprinkled on them for about 5 minutes then rinse with cold water and pressed to remove the bitter juices. Then when sotanghon is almost cooked I add the ampalaya and let cook for about a minute or two, sprinkle with ground basil, and enjoy my bowl of soup.
"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!