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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5 from 1 vote

Ginisang Patola with Misua

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Vegetable Recipe

Cuisine: Filipino

Servings: 4 servings

Author: Manny

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:

• 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.