Filipino Food Classics: Patola Misua


Sauté garlic and onion over medium-high heat. Garlic should be a bit toasted and onion should be translucent. Add in ground pork. (Giniling na baboy) Add in dried shrimp. (Hibi) Pour in 500 ml water and wait for it to boil. We added hot water so it boiled right away. When soup is boiling add in your patola or luffa. Add bouillon cube (pork cube), fish sauce (patis) and pepper. Cover and wait for it to cook Misua is added only when patolas are cooked. When misua is fully submerged in the soup, turn off heat so it will not overcook.

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