Patola

Patola
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Patola (or loofah) is a tropical and subtropical vine popular in Asian and Africa. When ripened, patola can be turned into a sponge (loofah sponge). As a vegetable patola is bitter in taste and used for home remedies. In the Philippines, patola is eaten while the fruit is young before becoming tough. Here we’ll cook patola with misua. Serves 4 to 6

Ingredients

  • 1 large patola, peeled and sliced
  • 100 grams pork, cubed
  • 100 grams shrimp, shelled
  • 2 rolls misua
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 2 teaspoons patis
  • 4 cups water
  • 1 teaspoon MSG
  • salt, to taste
  • 2 tablespoons cooking oil

Cooking Directions

  1. In a large saucepan or wok, sauté garlic until brown. Add onion and pork. Saute for 2 minutes. Add ½ cup water. Cover and cook until pork is tender. Stir, boil and add patola and MSG. Cook until patola is almost done and add misua. Boil for 2 minutes only, the misua will turn into a paste if boiled for too long. Serve hot. Enjoy!

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