Sardines with Misua and Patola Recipe
This sardines with misua and patola is a simple and budget-friendly recipe that makes use of canned sardines and sponge gourd. It is easy to prepare and is nutritious as well.
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Sardines with misua soup is not only delicious, but it also offers a great way to incorporate healthy ingredients into your diet. I you feel like having meat into your soup instead of fish, you can make almondigas instead. It is a pretty similar dish with meatballs instead of sardines. Either way you go, I am sure that you will enjoy these recipes.
Childhood Memories
This recipe isn’t originally mine; I’m sharing it because it was a beloved dish from my childhood. It’s quick and easy to make, and I fondly remember enjoying it in the Philippines during rainy days or typhoons, especially when we had power outages. Brownouts were common during heavy rains or storms back then.
My mom would prepare misua with sardines and patola, sometimes adding fried tuyo. It cooks up quickly, as soon as the water starts to boil, making it an ideal meal during a storm. Despite dealing with leaks and rising water, we were always thankful that our area didn’t flood. I actually find sardines with misua and patola even more enjoyable when it’s raining heavily; the weather just seems to make me hungrier. Does anyone else feel the same?
How To Cook Sardines With Misua And Patola
Heating the Oil for Sautéing
Begin by heating 3 tablespoons of cooking oil in a soup pot over medium heat. The oil should shimmer but not smoke. Afterward, add ½ to 1 head of crushed garlic to the hot oil. Sauté the garlic until it turns a delightful medium brown, which should take about 1-2 minutes. Next, toss in 1 diced medium onion. Continue to sauté until the onion softens and becomes translucent, about 2-3 minutes.
Incorporating Sardines for Protein
Pour in 15 ounces of canned sardines in tomato sauce. Give it a gentle stir and let it cook for 2 minutes. This step allows the sardines to heat through and infuse their flavor into the broth, creating a rich, savory base for the soup.
Adding Patola for Freshness
Now, add 1 peeled and sliced medium patola (luffa) to the pot. Cook for 1 minute, just enough time to make it tender while retaining a slight crispness.
Creating the Broth
Pour in 4 to 5 cups of water and bring the mixture to a lively boil. Once boiling, reduce the heat and let it simmer for 3 to 5 minutes. This simmering allows the flavors to deepen and meld together, forming a delicious broth.
Cooking Misua Noodles
Add 4 ounces of misua noodles to the pot. Gently stir and cook for an additional 2 minutes until the noodles are tender and well-integrated into the broth. Sprinkle in salt and pepper to taste, adjusting to your preference for seasoning. Then, add ½ cup of chopped green onions for a fresh, vibrant kick. Stir everything together to ensure even distribution of flavors.
Sardines With Misua And Patola Ingredients
You can easily find these ingredients in your kitchen cabinets or drawers, or you can purchase them from a nearby sari-sari store.
- 4 ounces misua noodles – These delicate, thin noodles add a delightful texture and soak up all the delicious flavors of the broth.
- 15 ounce canned sardines in tomato sauce – This is the main protein of our recipe. Any brand of canned sardines will do.
- 1 peeled and sliced medium patola (luffa) – This spongy yet tender vegetable adds a refreshing bite and soaks up the savory goodness of the broth.
- 1/2 cup chopped green onions – This is an aromatic addition to our dish.
- 1/2 to 1 crushed head garlic – Garlic adds an irresistible depth of flavor to this sardines recipe! A soup without garlic just doesn’t have the same appeal.
- 1 diced medium onion – This classic ingredient adds a sweet and savory base that harmonizes all the flavors in the dish.
- Salt and pepper to taste – The essential seasonings that elevate this sardines recipe.
- 3 tablespoons cooking oil – For perfectly sautéed aromatics.
- 4 to 5 cups water – Forms the delicious broth, binding all the flavors together into a comforting soup.
How To Serve Sardines With Misua And Patola
It’s well-known among Filipinos that sardines with misua and patola go perfectly with hot white rice for a comforting dinner. But did you know that adding bitter gourd leaves (dahon ng ampalaya) can enhance both the flavor and nutrition? For an extra special touch, you can serve it with a sunny-side-up egg on the side to complement the rice. If you’re having it for breakfast, it’s great just with the soup itself! You might also enjoy it with white bread or even pandesal, and a cup of coffee. This easy, budget-friendly meal is sure to please any time of day!
Watch How to Cook Sardines with Misua and Patola
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Sardines with Misua and Patola Recipe
Ingredients
- 4 ounces misua (miswa) noodles
- 15 ounce canned sardines in tomato sauce
- 1 medium patola (luffa or sponge gourd) peeled and sliced
- 1/2 cup green onions chopped
- 1/2 to 1 head garlic crushed
- 1 medium onion diced
- 3 tablespoons cooking oil
- 4 to 5 cups water
- salt and pepper to taste
Instructions
- Heat the cooking oil in a soup pot.3 tablespoons cooking oil
- Sauté the garlic until medium brown. Add the onion and continue to sauté until it becomes soft.1/2 to 1 head garlic, 1 medium onion
- Pour in the canned sardines in tomato sauce and stir. Cook for 2 minutes.15 ounce canned sardines in tomato sauce
- Add the patola and cook for 1 minute.1 medium patola (luffa or sponge gourd)
- Pour in the water, let it boil, then simmer for 3 to 5 minutes.4 to 5 cups water
- Add the misua, gently stir, and cook for 2 minutes.4 ounces misua (miswa) noodles
- Season with salt and pepper to taste. Add the green onions.salt and pepper to taste, 1/2 cup green onions
- Transfer to a serving bowl and serve.
- Share and enjoy!
Notes
Alternatives To Patola
If you’re looking for alternatives to patola (sponge gourd or luffa) in a misua and patola recipe, consider using the following vegetables:- Zucchini – This mild-tasting vegetable has a similar texture to patola and absorbs flavors well, making it a good substitute.
- Chayote – Also known as vegetable pear, chayote offers a crisp texture and a slightly sweet flavor, which complements misua and sardines nicely.
- Winter Melon – Known for its subtle taste and tender texture, winter melon can mimic the qualities of patola in the dish.
- Green Beans – While not similar in texture, green beans add a fresh crunch and can provide a nice contrast to the soft misua and sardines.
Tecath says
Can you give me a recipe in vegetables because my kids cannot eat a vegetables,they always like frozen foods,please help me
Reggie Sy says
Can you give me the recipe’? how to do a steak sauce?
tony valencia says
Kindly show us how to make a simple java rice. Thanks
fatima benitez says
Hi.guys can u teach me how to cook i really love cooking and i dont know how to cook to any favorite recipe i hope you can teach me…:)
Rose says
Hi. I’m just curious why the salt and pepper are added towards the end of the procedure when the dish is almost done. Don’t they be added when the meat and water are added to the pot so the meat and sauce are seasoned while cooking?
Vanjo Merano says
Hi Rose. Thanks for posting your question. Salt and pepper is usually added in the end because these seasonings are used to adjust the taste of the dish. Adding them at the start or in the middle of your cooking process is also ok, but there is a possibility to add more later or to correct the taste afterwards if too much salt or pepper was added from the start. Sometimes, pepper can be added in the beginning to extract its flavor. I do that sometimes too, but salt should always be added towards the end -- in my opinion.
Tecath says
To taste good