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Ginisang Patola Misua
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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


  • 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


    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.