Saturday, February 12, 2011

Tonight's Dinner: Patola con Miswa (Ridge Gourd Soup)

It's a windy night (again) and what better way to warm the stomach than to have soup for dinner. You can cook it in just three easy steps. I prefer eating this dish with steamed rice and fried fish.

Here are the ingredients:
1 Patola (Ridge Gourd or Loofah), peeled and cut diagonally
2 packs of miswa (wheat noodles)
3 small packs of hibi (dried shrimps)
3 cloves garlic, finely chopped
1 medium onion, finely chopped
2 tablespoons oil
2 tablespoons fish sauce
3 to 4 cups water
salt to taste

Here's how to cook it:
1. Heat oil in pan or skillet and then saute garlic and onion. Add hibi (dried shrimp).

2. Add ridge gourd (loofah), water and fish sauce. Boil for 3 minutes or until the vegetable becomes slightly cooked.

3. Add the miswa. Miswa absorbs water so add more water when necessary. Simmer for 3 minutes. Adjust taste by adding salt.

Photo from here.
Ridge gourd is rich in dietary fiber, vitamin C, riboflavin, zinc, thiamin and magnesium. Aside from being edible, dried ridge gourd or loofah can also be used as kitchen sponge. It can also be used as bath sponge to exfoliate dead skin.

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