Ginisang Patola with Misua
Servings: 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:
- 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.