Patola is one of my favorite vegetables. I like how subtle it tastes yet quite distinctive and its soft texture you get can still have a bite with it. It deliciously blends with other vegetables when made into dishes like laswa or tino-um with mushrooms. It's also cooked with miswa for a great tasting soup.
Here's a basic recipe for Ginisang Patola with Giniling which can also be made into a Miswa Soup.
- Patola, peeled and sliced
- Ground meat, pork or beef
- Garlic, minced
- Onion, chopped
- Bouillon cubes and Miswa (optional)
- In a pan or wok, place the ground meat and let it cook in its own fat.
- When brown enough, add a little oil and add onions and garlic.
- Season with salt and pepper. You can also use bouillon cubes.
- Add patola slices and adjust the taste with water and more seasoning.
- (If you are making miswa soup, add the miswa and more water for the broth)
- Cover and simmer for a minute or two (Or until the patola is cooked)
- Serve hot.