Patola Misua Soup
In Pilipino households Patola is usually sautéed with other vegetables and with shrimps, pork or chicken, garlic and onions. It used in misua noodle soups with meatballs and lots of chicken broth. It is also cooked with caned sardines sautéed or soup. Here is the recipe of my Patola Misua Soup.
6 medium size patola, skinned and cut into 1” crosswise
1 small packet misua noodles
100 g. chicken, boiled, cut into cubes
100 g. pork, boiled, cut into cubes
1/2 head garlic, minced
1 medium size onion, choped
2-3 stalks wansoy, chopped
1/2 cup patis
Salt and pepper
In a casserole boil chicken and pork until tender. Remove meat from casserole set aside broth, cut meat into cubes. In same casserole sauté garlic and onion, add chicken and pork cook until meat turns to light brown. Add patis stir for 30 seconds then add 6-8 cups broth, let boil and simmer for 5 to 10 minutes. Add patula and simmer for another 3 to 5 minutes or until patola becomes soft and silky. Add misua noodles and wansoy simmer for another 2 to 3 minutes or until noodles are cooked. Season with salt and pepper. Serve immediately.