Ginisang Patola with Misua

Ginisang Patola with Misua or “Sauteed Sponge Gourd with White Vermicelli” is an easy filling dish perfect for the rainy weather and colder months. A soup made of patola (a sponge gourd) cooked with ginger, garlic, onion, some salt and pepper to taste, a chicken broth cube, water, and a few packs of misua (white vermicelli). A great way to warm up, paired with rice and fried fish.

Ginisang Patola with Misua Recipe :

Ingredients

• 1 Patola (sponge gourd)
• 1 thumb-sized ginger, sliced
• 3 cloves garlic, minced
• 1 medium onion, chopped
• Salt to taste
• Pepper to taste
• Chicken broth cube
• Rice water or plain water
• 2 – 3 packs misua (white vermicelli)
• Oil for sautéing

Steps:

1. First prepare the patola by slicing off the ends. Then slice the squash in half then peel off the skin with a knife or peeler. Then slice into circles. Set aside.
2. Heat some oil in a pot, then saute ginger before adding in the garlic. Cook for a bit before placing in the onions. Cook till soft.
3. Add in the sliced patola and saute till tender. Add salt, pepper, and chicken broth cube for flavor. Mix well before pouring in the rice water (or water). Just enough to fill halfway of the pot.
4. Cover and bring to a boil. Once simmering add in the misua. Stir often to keep the noodles from sticking together. Set aside.
5. Fry some tulisang pugot (or any dried fish) in another pan to pair with the soup. Serve with some rice. Enjoy !

How to cook ginisang patola with misua recipe?

Patola being a member of the cucumber family has a cooling effect on the body making it a desirable ingredient to use when making dishes especially in the sunny Philippine weather. This vegetable has a light refreshing taste, many health benefits (these are antibacterial, has a good amount of antioxidants, and antifungal properties), is common enough to find in the dry market and grocery, and is especially affordable and versatile which makes it easy to add into many recipes. More information about the cooking and nutritious patola (sponge ground here Patola ‘Sponge Gourd’).

This simple Filipino dish that anyone can make is great on its own or as a side dish to fried or roasted food. A quick 10 minute dish, the Ginisang Patola with Misua ingredients are; the patola being the main star of the dish, prepared by cutting the ends then slicing this in the middle to make it easier to peel with a knife or peeler. Then sliced into slightly thin circles. Set aside to prepare the aromatics of ginger, garlic and onions sauteed in a pot with a bit of oil. Adding in the patola and cooking these until soft and tender, it’ll look a bit wrinkly and wilted when cooked. Seasoned with salt pepper, and a chicken cube, crushed and mixed before adding just enough rice water or regular water to fill in half of the pot or heavy bottom pan. Cover to bring this to a boil faster. Once simmering add in the misua, sitting these often till the noodles turn soft. It’s important to keep sitting as the noodles will stick to one another and may turn into big clumps. Once the noodles turn soft (this only takes less than a minute) serve immediately. Or fry some tulisang pugot or any type of dried fish which will act like a nice salty partner to the soup.

Questions :

• Ginisang Patola with Misua calories (Ginisang Patola calories) ?

There are around 100-150 calories for a serving of 1 bowl.

• Additional ingredients
  • You can pair these with fried fish on the side to make a complete meal with some meat in it. It’s especially great with something salty thus the dried fish option. But if you prefer to have some meat directly added into the dish try adding:
  1. Saute ground pork or beef with the aromatics before adding in the patola and broth for a “Ginisang Patola with Misua and Giniling” dish. You can even form the ground meat into meatballs if you want a bigger bite of meat.
  2. For those who prefer fish, many choose to use sardines or other chopped or shredded fish for “Ginisang Patola with Misua and Sardines” (Misua Patola with Sardines).
  3. Another type of seafood you can use are peeled shrimps to call it “Misua with Patola and Shrimp recipe” or “Ginisang Patola with Misua and Shrimp”, which gives the dish a subtle sweetness.
  4. But for those who prefer a protein filled meal without adding any meat can aslo add egg, whisked then cooked scrambled before adding in the patola to make “Ginisang Patola with Egg”. Some also add the egg after the soup is ready to make a thicker broth like “Misua Patola with Egg”.

Other Yummy Noodle Recipes!

• Quick Stir-fry Egg Noodles
• Chili Oil Noodles
• Ginisang Kalabasa with Noodles (sauteed pumpkin with noodles)
• Pancit Sotanghon (a colorful FIlipino vegetable and chicken sotanghon-noodle dish)
• Beef Hofan (a Chinese-Filipino beef and thick rice noodle dish)
• Chicken Pancit Miki (a filling Filipino chicken thick egg noodle dish)
• Bihon Guisado ( sauteed rice vermicelli with some vegetables and small chunks of meat)

Ginisang Patola with Misua Resipi: (Tagalog version)

Mga Sangkap :

• 1 Patola 
• 1 daliri ng luya, hiniwa ng maninipis
• 3 butil ng bawang, tinadtad
• 1 sibuyas, tinadtad
• Asin panlasa
• Paminta panlasa
• Chicken broth cube
• Tubig bigas o regular na tubig
• 2 – 3 pakete ng misua
• Mantika panluto

Paano Lutuin :

1. Una, tanggalin ang mga dulo ng patola. Hiwain sa gitna, balatan gamit ang kutsilyo o peeler. Pagkatapos hiwain ng pabilog. Itabi.
2. Maginit ng mantika sa palayok, lutuin ang mga luya bago haluan ng bawang. Lutuin ng konti bago haluan ng mga sibuyas. Lutuin ang mga ito hanggang lumambot.
3. Idagdag ang mga hiniwang patola at lutuin hanggang malambot. Samahan ito ng asin, paminta at chicken broth cube panlasa. Haluan ng tubig hanggang maputo ang kalahati ng palayok.
4. Akpan at pakuluin. Pagkumulo na ay ilagay ang misua. Haluin ito ng madalas para hindi magdikit-dikit ang mga misua. Itabi.
5. Mag prito ng tulisang pugot (o kahit anong tuyong isda) sa ibang kawali. Ipapares ito sa ginawang sabaw. Ihanda kasama ng kanin at ienjoy!