Vintage lenten soup
Our archive revealed a dish which has been completely forgotten in the course of our kitchen activities.
A few days ago, we strolled down memory lane, food-wise. We looked back at the Lenten days of our youth when, as today, no meat dishes were served on Fridays. Our archive revealed a dish which has been completely forgotten in the course of our kitchen activities. This is patola-misua soup, which is really savory and easy to prepare. So we decided to share the recipe with our readers.
Vintage Patola-Misua Soup
Ingredients:
One medium size patola (loofah), cut into thin circles
50 gms shrimps for sautéing, peeled (but save the heads)
Half a head of native garlic, crushed
One medium size onion, sliced
Two small tomatoes (remove seeds, cut into cubes)
1 tbsp. patis (fish sauce)
1/2 cup water, from pounding the shrimp heads
1 packet misua (soft noodles)
Procedure:
In a little oil, sauté garlic, tomatoes and onion.
Add shrimps and patis.
Cover for a minute to seal flavor in.
Add liquid, and let boil.
Add the patola, let cook for a while.
When boiling begins, add misua and cook to a full boil. Serve hot.
Match this soup with fried fish or other viand of your choice.
Here is another dish for Lent:
Cream Dory in Mustard Sauce
Ingedients:
1/2 kilo Cream Dory
2 tbps prepared mustard
1 tbsp. Worcestershire sauce
A pinch of ground black pepper
Procedure:
Mix all ingredients – except the fish – and use this mixture to marinate the fish for at least 30 minutes.
Then grill the fish together with the marinade, turning it once.
If fennel seeds are available, add a tsp while grilling.
Have a good Lenten meal!
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