Are you thinking of what to cook for the coming Lenten season or Holyweek? Try this Misua and Patola recipe. Don’t worry because we have a few suggestions to help you that you can also add to your menu for today.
Mga Ulam na Swak sa Panlasa niyo at maari din naman isabay iluto sa recipe na ito. Yummy!
Misua, Hipon at Patola
1 medium patola, peeled and slice (luffa squash)
1 medium onion, chopped
3 cloves garlic, minced
3 tomatoes, chopped
2 tablespoons olive oil
½ kilograms prawns, deveined
1 tablespoon patis/fish sauce
⅛ teaspoon pepper
10-12 cups water or broth (about ¾ water of a pot)
2 pack misua/vermicelli (250 gram/pack)
1 long green chili (siling haba)
spring onions chopped (optional garnish)
In a frying pan, saute the onion, garlic and tomatoes in olive oil. Add the prawns and stir fry for 2 minutes until it becomes pinkish in color. Season with salt and pepper. Turn off heat and set aside.
In a large stock pot, pour the chicken broth. Cover pot and bring to a boil. Add the patola and cook for 5 minutes until tender.
Stir in the sauteed shrimp onion and garlic to the pot. Add the misua noodles, siling haba and just let it simmer for 2 minutes. Do not overcook misua or it will turn like a paste.
Season soup with fish sauce/patis to taste and garnish with chopped spring onions.
Serve hot and enjoy!
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Photo by Grace Gonsalez