SAUTEED PATOLA W/ MISUA
1 big sized patola
100 grams pork cut into small cubes
100 grams shrimps, shelled
2 thin rolls misua (noodles)
1 onion sliced
3 cloves garlic, minced
2 tbsp. fish sauce (patis)
4 cups water w/shrimps juice
1 tsp. vetsin
salt to taste
2 tbsp. cooking oil
Peel patola, slice into thick roll pieces. Set
aside.
Saute garlic until brown, add onion and
when wilted add pork. Saute for 2 minutes,
add 1/2 cup water. Cover. Cook until pork in
tender. Add shrimps juice. Stir gently until it
boils. Add patola and vetsin. When patola is
almost done, and misua. Boil for 2 minutes
and serve hot.
Note: Do not boil misua for too long or it will
melt and become a paste.
RELLENONG TALONG
4-5 eggplants, small size
1/4 kilo ground pork
1 onion, chopped
3 cloves garlic crushed
1 tsp. vetsin
salt to taste
1 tbsp. flour
2 eggs
cooking oil
Broil eggplant, peel but retain the crown
and steam. Set aside.
Saute garlic until brown. Add onion. Stir
for 2 minutes then, add ground pork,
season with a little salt and vetsin. Saute
for 2 minutes, then add 1/4 cup water.
Cover. Simmer until it dries. Set aside.
Cool. Mix in flour (binder).
Slit eggplant, lengthwise till it lays flat.
Spread sauteed mixture on top. Pour
beaten egg on top. Fry until golden
brown. Serve with catsup.