Quick & Easy Ginisang Patola with Misua
Quick & Easy Ginisang Patola with Misua
Ingredients
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 red onion, small, chopped
- 1/2 pound ground pork
- 2 patola, medium, peeled and sliced into 1/2-inch thick rounds
- 1/2 pound shrimp, peeled and deveined (optional)
- 2 tablespoons fish sauce
- 4 cups water
- 4 ounces misua noodles
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 stalks green onions, chopped, for garnish
Instructions
- 1
Heat cooking oil in a large pot or Dutch oven over medium heat. Sauté minced garlic until fragrant, about 30 seconds.
⏱️ 1 min
- 2
Add chopped red onion and cook until softened, about 2-3 minutes.
⏱️ 3 min
- 3
Add ground pork to the pot. Break it apart with a spoon and cook until browned, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the sliced patola and shrimp (if using). Cook for 2-3 minutes, allowing the patola to slightly soften and the shrimp to turn pink.
⏱️ 3 min
- 5
Pour in the fish sauce and water. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 5 minutes, or until the patola is tender-crisp.
⏱️ 7 min
- 6
Add the misua noodles to the simmering soup. Stir gently to separate the noodles. Cook for 1-2 minutes, or until the noodles are tender. Be careful not to overcook, as misua cooks very quickly.
⏱️ 2 min
- 7
Season with salt and black pepper to taste. Adjust as needed.
⏱️ 1 min
- 8
Ladle the Ginisang Patola with Misua into serving bowls. Garnish with chopped green onions before serving warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick & Easy Ginisang Patola with Misua
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 red onion, small, chopped
- 1/2 pound ground pork
- 2 patola, medium, peeled and sliced into 1/2-inch thick rounds
- 1/2 pound shrimp, peeled and deveined (optional)
- 2 tablespoons fish sauce
- 4 cups water
- 4 ounces misua noodles
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 stalks green onions, chopped, for garnish
Instructions
- 1
Heat cooking oil in a large pot or Dutch oven over medium heat. Sauté minced garlic until fragrant, about 30 seconds.
⏱️ 1 min - 2
Add chopped red onion and cook until softened, about 2-3 minutes.
⏱️ 3 min - 3
Add ground pork to the pot. Break it apart with a spoon and cook until browned, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the sliced patola and shrimp (if using). Cook for 2-3 minutes, allowing the patola to slightly soften and the shrimp to turn pink.
⏱️ 3 min - 5
Pour in the fish sauce and water. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 5 minutes, or until the patola is tender-crisp.
⏱️ 7 min - 6
Add the misua noodles to the simmering soup. Stir gently to separate the noodles. Cook for 1-2 minutes, or until the noodles are tender. Be careful not to overcook, as misua cooks very quickly.
⏱️ 2 min - 7
Season with salt and black pepper to taste. Adjust as needed.
⏱️ 1 min - 8
Ladle the Ginisang Patola with Misua into serving bowls. Garnish with chopped green onions before serving warm.
⏱️ 1 min