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Ginisang Patola with Miswa

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Ginisang patola with miswa is a Filipino soup made with mamunso, patola, onion, chicken breast, and seasoned with garlic, ginger salt and chicken cube. So make some hot and savoury soup from the vegetables in your garden. Ginisang patola with miswa and mushrooms is a quick and easy dish which can snuggle you up this rainy season. This noodle dish is warm to the tummy and of course, yummy.

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Ginisang Patola with Miswa

Recipe rating: N/A
Course: Soup Recipes, Vegetable Recipes
Servings

4

servings

Ingredients

  • 3 kabuteng mamunso (freshly harvested) optional

  • 1 long patola (chopped)

  • 4 cloves of garlic (minced)

  • 1 small onion (chopped)

  • 1 thumb-size ginger (cut into small strips)

  • 1/2 cup chicken breast (cut into strips)

  • fish sauce or salt to taste

  • 1 chicken broth cube

  • Rice water (or plain water)

Directions

  • Prepare and wash your mushrooms and cut into small pieces. Peel and cut the patola into small pieces. Wash and rinse.
  • Heat some oil in a pan. Saute the garlic, onions and ginger until fragrant and light brown. Add the chicken strips and saute until it changes color.
  • Next, add the mushrooms and saute for a few minutes. Season with fish sauce or salt and black pepper. Add the patola and saute for a few minutes.
  • Add a chicken broth cube and the rice water. Adjust the amount of water according to how soupy you want your dish to be. Cover the pan and let it boil.
  • When boiling, gently add the miswa noodles. Stir until the noodles soften. Continue cooking until the patola softens and the noodles are fully cooked.
  • Transfer the ginisang patola with miswa and kabute to a serving bowl.
  • Heat some oil in pan and fry some tulisang pugot until browned and crispy.
  • Serve the ginisang patola with miswa and kabute with the tulisang pugot at hot steaming rice. Enjoy!

GINISANG PATOLA WITH MISWA AND EVERYTHING ELSE

It’s a rainy morning and my plants in our garden are super happy. Rainy season simply means harvest time for me. Today is the big day where my patola is mature enough to be gathered. It was just one patola though, but it can be a big time and delicious ulam for me and my family.

After harvesting my patola, I rushed to the nearest sari-sari store and bought some miswa noodles. This combo is really lovely especially that the weather is so cold and we need something to warm us up.

As I walk back to the house, tatay called me and showed the kabuteng mamunso in a moist area near our home. I almost forgot that rainy season also means mushroom season! I gathered 3 mushrooms to add to my ginisang patola with miswa.

PATOLA, MISWA, AND MUSHROOMS

I used three main ingredients in this dish: the patola, miswa and the kabuteng mamunso.

Patola one of the most common vegetable in the market. It is even included in the famous song “bahay kubo”. It is a long green vegetable which might look like ampalaya but the skin is smooth rather than wrinkled. It has a white flesh and seeds in its core.

In cooking patola, make sure that when you cut a patola, cook them all. I had an experience where I only used half of the patola and stored the other half. I went to cook the stored patola the next day and it came a bit rough and fibrous to the mouthfeel.

Miswa noodles is a white noodle made with wheat flour. It is a very thin and brittle noodles which should be carefully handled before cooking. If you were to buy them from a grocery, make sure to put them on top so it won’t break.

There is a wide variety of mushrooms in the world and not all of them are edible. If you see mushrooms growing in your garden or near your home, make a quick research first before adding them to your dishes.

Kabuteng mamunso is what I got for this dish. It is white and quite big. It is important to wash them first as they are muddy. I included some short clips on the recipe video  on how I prepared my kabute. Simply remove the outer layer of the stalk and remove the skin on the head. This will reveal a white flesh which is then ready to use.

HOW TO MAKE GINISANG PATOLA WITH MISWA

If you have a vegetable garden like me, have a nice walk and gather your ingredients. Wash them thoroughly and cut into desired cuts.

Start by sauteing the aromatics and the chicken strips. (You can also use ground pork.) Next, add the mushrooms. Kabuteng mamunso is a bit chewy when raw so we need to cook them thoroughly. Lastly, add the patola and saute.

To further cook the veggies, add some rice water (or plain water) and bring to a boil. Add the miswa noodles. Be careful in handling the miswa noodles since they are too brittle. Do not press it too much in the broth as they might break.

Don’t be surprised that the patola will shrivel a lot when cooked. That’s exaclty what we want to achieve. Do a final taste test. When all the ingredients are soft and fully-cooked, then it’s done!

I fried some tulisang pugot to accompany my ginisang patola with miswa and kabute. Truly a full meal for me! Enjoy!

Ginisang Patola with Miswa

MGA SANGKAP:

PAANO LUTUIN:

  1. Ihanda at hugasan ang mga kabute at hiwain nang maliliit. Balatan ang patola at gayatin nang maliliit.
  2. Magpainit ng mantika at igisa ang bawang, sibuyas at luya hanggang maging light brown. Ilagay ang pitso ng manok at igisa hanggang mag-iba ang kulay.
  3. Sunod na ilagay ang mga kabute at igisa. Lasahan ng patis o asin. Budburan ng paminta. Ilagay ang patola at igisa ng ilang minuto.
  4. Ilagay ang chicken broth cube at ang hugas bigas. Dagdagan ang tubig kung gusto mo ng masabaw. Takpan ang kawali at pakuluan ito.
  5. Kapag kumukulo na, ilagay ang miswa. Haluin ito ng dahan-dahan para lumambot. Hayaan lang ito maluto hanggang lumambot ang patola at ang miswa.
  6. Ilipat ang ginisang patola with miswa and kabute sa malaking serving bowl.
  7. Magprito ng tulisang pugot.
  8. Ihain ang ginisang patola with miswa and  kabute kasama ng tulisang pugot at mainit na kanin. Enjoy!
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