Miswa At Patola Soup Recipes

MISUA SOUP WITH UPO AND PATOLA

Steps:

• Saute garlic and chicken in a saucepan. Once chicken turns white, add water. Add Knorr Chicken broth cubes and then bring to a boil. Add upo and patola, then simmer for 3 minutes. Stir in raw egg, then add misua and let it simmer again for another 2-3 minutes. Top with boiled quail eggs and serve.

MISWA AT PATOLA SOUP

Steps:

• Cut off both ends of the patola and discard. Using a vegetable peeler, peel the skin. Slice the peeled gourd crosswise into about 1/4-inch thick.
• In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add pork and cook, breaking apart with the back of a spoon, until lightly browned.
• Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
• Add water and bring to a boil, skimming any scum that may float on top.
• Lower heat and cook for about 10 minutes or until pork is tender.
• Add patola and cook for about 3 to 5 minutes or until tender yet crisp.
• Add miswa noodles and cook for about 1 to 2 minutes or until softened.
• Season with salt and pepper to taste. Serve hot.

MISUA AT PATOLA SOUP

Steps:

• Using a peeler, peel the skin of patola (sponge gourd). Slice patola lengthwise then crosswise about ¼ inch thick. Remove and discard hard seeds.
• In a skillet over medium heat, heat oil.
• Saute onion until softened.
• Add garlic. Cook until golden.
• Add ground pork. Cook until pale.
• Pour water or chicken stock and bring to a boil.
• Season with fish sauce, chicken bouillon, ground black pepper and garlic powder.
• Lower heat and add patola. Cook for about 4 minutes or until tender.
• Add misua noodles or vermicelli. This will cook in about 1 to 2 minutes.
• Season with salt, if needed.
• Serve hot. Enjoy!

CHICKEN SOUP WITH MISUA AND PATOLA

Steps:

• Pour 5 cups water in a cooking pot. Let boil.
• Add the chicken breast. Cover and then boil for 15 to 18 minutes in medium heat.
• Remove the chicken breast from the pot. Let it cool. Save the water (this is now the chicken stock) for later use.
• Discard the skin and separate the chicken meat from the bone. Shred the chicken using your hands. Set aside.
• Heat oil in the same cooking pot.
• Once the oil gets hot, saute the garlic until it turns light brown.
• Add the onion. Continue to saute until tender.
• Add the shredded chicken. Saute for 2 minutes.
• Pour the chicken stock into the pot (This is the water used to boil the chicken) and add the remaining water. Let boil.
• Add Knorr chicken cube. Stir. Cover and cook in medium heat for 12 minutes.
• Put the patola and hot pepper leaves in the cooking pot. Cook for 5 minutes.
• Add the miswa. Cook for 2 minutes.
• Add the scallions, fish sauce, and ground black pepper.Cook for 2 minutes.
• Transfer to a serving bowl.
• Serve. Share and enjoy!

FILIPINO PATOLA SOUP WITH MISUA

Steps:

• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add prawns; cook and stir until starting to turn color, about 2 minutes. Add fish sauce and pepper; cover and cook until slightly reduced, about 2 minutes.
• Pour chicken broth into the skillet with prawns. Cover, reduce heat, and simmer until flavors begin to combine, about 2 minutes. Add patola; re-cover and cook until mostly softened, about 5 minutes. Add misua noodles; let simmer until tender yet firm to the bite, about 2 minutes.

GINISANG PATOLA WITH MISUA

Steps:

• 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.