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You are here: Home / Vegetables / Ginisang Patola with Misua

Ginisang Patola with Misua

May 11, 2017 by Manny 4 Comments

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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.

 

Ginisang Patola Misua
Print Recipe
5 from 3 votes

Ginisang Patola with Misua

Prep Time10 mins
Cook Time30 mins
Total Time40 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.

     

    Ginisang Patola Misua

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    Filed Under: Vegetables Tagged With: ginisang patola, misua

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. Manny

      August 18, 2019 at 9:53 pm

      5 stars
      Hi Monica, it’s similar to MSG and the usual brand name is magic sarap or Namnam. Its optional so you can omit it.

      Reply
    2. Monica Capuchino

      August 18, 2019 at 7:32 am

      What is the granulated seasoning? I dont want to use MSG.

      Reply
    3. hermsoven

      October 18, 2018 at 11:55 am

      5 stars
      This was delicious! My wife, who is Chinese, loved it also. I think this recipe will become one of my favorites. Thank you, Manny, for posting it.

      Herman (in New York)

      Reply
      • Manny

        October 19, 2018 at 7:36 am

        5 stars
        Hi Herman, thanks for sharing your experience and I do hope you will visit this often!

        Reply

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