How to Make Filipino Misua with Patola and Shrimp Asian Cooking Recipe Cuisine

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Philippines Misua with Patola and Shrimp


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 3 Servings
1 medium sized patola (sponge gourd), peeled and sliced

 1/2 lb. shrimp, cleaned and shell removed

 2 ounces misua noodles

 1/2 cup tomato sauce

 1 small onion, minced

 2 teaspoons minced garlic

 1 teaspoon equivalent of shrimp bouillon

 2 tablespoons fish sauce

 4 to 5 cups water

 3 tablespoons toasted garlic

 3 tablespoons cooking oil

 Salt and pepper to taste

Directions:

 1. Heat the cooking oil in a deep cooking pot.

 2. Saute onion and garlic.

 3. Pour-in the fish sauce and tomato sauce. Sprinkle about half a teaspoon of ground black pepper.

 4. Add the shrimp. Cook for 1 minute.

 5. Pour-in the water. Let boil.

 6. Add the misua, shrimp bouillon and patola. Cook for 3 to 6 minutes.

 7. Sprinkle some salt and pepper, if needed.
Top with toasted garlic and serve hot!



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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