Rated 5 out of 5

Miswa with Patola

Comfort food. Miswa with patola. Add touches of green like patola or sponge gourd and leeks. Add miswa or rice vermicelli on a vegetable soup base, then you have a nurturing, warm soup perfect for Meatless Mondays.

INGREDIENTS:

  • 3 medium patola
  • 1 tablespoon canola oil
  • 1 onion
  • 2 cloves garlic
  • 1/2 pound ground pork
  • 1 tablespoon fish sauce
  • 2 cups water
  • 2 ounces miswa noodles
  • salt and pepper to taste

INSTRUCTIONS:

  • 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.

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