Ginisang Patola with Misua

This is one of my favorite comfort food because of the fact that I like noodles of every kind. This dish is made up of combining patola (luffa), pork, shrimp and misua or miswa, a very thin thread-like Chinese salted noodles made from wheat flour, eggs and of course salt and water. I think this noodles is one of the things we inherited from the early Chinese immigrants. This dish is very simple, healthy and easy to digest. It is also one of the cheapest dished you can make. So if you want to stretch your budget and make a delicious viand, then I think you should give this dish a try.

To cook ginisang patola with misua; Peel the patola, slice into thick roll pieces. Set aside. Make shrimp juice by pouring 1/2 cup hot water on the shrimp shells and heads. Using a sieve, separate the shells and heads of the shrimp and collect the liquid. The liquid is the shrimp juice. Saute garlic until brown, add onion and when it becomes soft, add the pork. Saute again for 2 minutes, add 1/2 cup water and cover. Cook until the pork is tender. Add shrimp and patis. Stir. Then pour in shrimp juice. Stir gently until it boils. Add the patola and MSG. When patola is almost cooked, add the misua. Cook again for about 2 minutes and serve hot.

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Ginisang Patola with Misua
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetable Recipe
Cuisine: Filipino
Serves: 4 servings
Ingredients
  • 1 large patola (luffa)
  • 100 grams pork, cut into small cubes
  • 100 grams shrimps, shelled (save the shell and head)
  • 2 rolls misua (Chinese Vermicelli noodles)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. fish sauce (patis)
  • 4 cups water
  • 1 tsp MSG or granulated seasoning (optional)
  • salt to taste
  • 2 Tbsp. cooking oil
Instructions
How to cook ginisang patola with misua:
  1. Peel the patola, slice into thick roll pieces. Set aside.
  2. Make shrimp juice by pouring ½ cup hot water on the shrimp shells and heads. Using a sieve, separate the shells and heads of the shrimp and collect the liquid. The liquid is the shrimp juice.
  3. Saute garlic until brown, add onion and when it becomes soft, add the pork.
  4. Saute again for 2 minutes, add ½ cup water and cover. Cook until the pork is tender.
  5. Add shrimp and patis. Stir. Then pour in shrimp juice. Stir gently until it boils. Add the patola and MSG.
  6. When patola is almost cooked, add the misua. Cook again for about 2 minutes and serve hot.

 

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Ginisang Patola Misua