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Misua with Patola Soup
Recipe 1
Ingredients:
1-1/2 lb. Patola (Lufah), peeled and sliced 1/2” thick
1 lb. cooked mussels, removed from shells and chopped
4 oz. Misua noodles
5 cloves garlic, chopped
2 tbsps. ginger, cut thin and small
3/4 cup onions, chopped
1 pc. tomato, sliced small
1 stalk spring onions, chopped for garnish
2 tbsps. patis (fish sauce)
4 tsps. wonton flavor powder
5-6 cups water
salt and pepper to taste
Procedures:
Sauté garlic until toasted brown. Remove and set aside.
Sauté in order onions, ginger and tomato.
Add chopped cooked mussels and sauté for another minute. Add patis.
Pour water, cover and bring to a boil. Add wonton flavor powder.
Add patola and continue in medium fire until cooked but not overcooked.
Add misua noodles and simmer in low fire with cover left open for 3 minutes.
Add salt and pepper to taste. Garnish with toasted garlic and spring onions.
Serve immediately.
Recipe 2
Ingredients
1/4 kilo ground pork
2 patola
2 ounces misua
2 cups water
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon olive oil
salt and pepper to taste
Instructions
In a pot, heat oil over medium heat.
Add onions then garlic. Cook until fragrant.
Add ground pork and cook until lightly browned.
Add fish sauce and cook for 2 minutes.
Add water and bring to a boil. Remove any scum that floats on top.
Lower heat and cook for 10 minutes.
Add payola and cook for 5 minutes.
Add misua noodles and cook for 2 minutes.
Season with salt & pepper to taste before serving.
Recipe 1
Ingredients:
1-1/2 lb. Patola (Lufah), peeled and sliced 1/2” thick
1 lb. cooked mussels, removed from shells and chopped
4 oz. Misua noodles
5 cloves garlic, chopped
2 tbsps. ginger, cut thin and small
3/4 cup onions, chopped
1 pc. tomato, sliced small
1 stalk spring onions, chopped for garnish
2 tbsps. patis (fish sauce)
4 tsps. wonton flavor powder
5-6 cups water
salt and pepper to taste
Procedures:
Sauté garlic until toasted brown. Remove and set aside.
Sauté in order onions, ginger and tomato.
Add chopped cooked mussels and sauté for another minute. Add patis.
Pour water, cover and bring to a boil. Add wonton flavor powder.
Add patola and continue in medium fire until cooked but not overcooked.
Add misua noodles and simmer in low fire with cover left open for 3 minutes.
Add salt and pepper to taste. Garnish with toasted garlic and spring onions.
Serve immediately.
Recipe 2
Ingredients
1/4 kilo ground pork
2 patola
2 ounces misua
2 cups water
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon olive oil
salt and pepper to taste
Instructions
In a pot, heat oil over medium heat.
Add onions then garlic. Cook until fragrant.
Add ground pork and cook until lightly browned.
Add fish sauce and cook for 2 minutes.
Add water and bring to a boil. Remove any scum that floats on top.
Lower heat and cook for 10 minutes.
Add payola and cook for 5 minutes.
Add misua noodles and cook for 2 minutes.
Season with salt & pepper to taste before serving.
