Misua - Patola Soup (Misua and Sponge Gourd Soup)

We were at the Asian market the other day and found these fantastic Loofah Sponge Gourds. If you were wondering, yes, these are the Loofahs you use to scrub yourself, comes from. They are annual vines that are very closely related to cucumbers. They are grown in tropical areas and are quite common in many Asian dishes. They are high in fiber and packed with vitamins and minerals.

I have to say that this particular one must have been grown locally because it was quite sweet and tender. These fruits have to be picked before they fully mature or they will just be too fibrous. It got me thinking of food miles and the importance of at least attempting to have a vegetable garden. Appreciating how fresh picked organic vegetables really differ from what's usually available to the masses at the market.

I honestly haven't had these in any other dish except for Misua-Patola soup. Growing up, this was one of my favorite dishes and it actually still is. Thinking of dishes to put up in this blog can sometimes get to the point where we actually miss the point. As we get older and the aches and pains begin to linger around longer, we have to be more aware of what we put in our body. Making better choices. Sadly, it may not be as sexy as some cheesy casserole dish but at the end of the day, at least we'll be sexier from better food choices.

                                        

                                                      Misua

                                     

                                       

                                                     Patola ( sponge gourd)

Ingredients:
1 small onion - diced
4-5 cloves garlic - minced
1 large patola (peeled and cut into strips)
1 cup shrimp
50 grams of misua
4 cups of water
salt and pepper
patis (fish sauce)

How to cook:

1. In a sauce pan , saute garlic and onion.
2. Add shrimp and pour in 1 tbsp of fish sauce.
3. Add water and bring to boil.
4. Add patola and 1 shrimp cube, cook until slightly softened.
5 Add  the misua , cooked for about 1-2 min.
6. Add pepper and adjust seasoning according to your taste.
7. Serve hot and enjoy!

Tinolang Manok sa Ampalaya (Chicken Ginger Soup with Bitter Melon)

Testing out recipes on a daily basis, especially for the blog, you tend to forget to eat healthier. Healthy food is a tough sell in any household, but now, more than ever, it is a must. I've written about the health benefits of bitter melon, but I doubt too many people can even begin to get past the bitter part of the vegetable. My wife and I love the vegetable and anything that will help keep diabetes away is a welcome staple in my diet.

Rainy days here in Florida reminds us of Philippines and what better way to enjoy the rain with some soup. Tinola, traditionally is a basic chicken soup flavored with ginger usually accompanied by papaya and water spinach. This particular recipe is a rendition coming from my wife's province. Bitter melon is widely used in dishes in the norther part of Philippines. I enjoy this vegetable as a stir fry, such as Stir Fried Bitter Melon with Shrimp, but a little less oil and cholesterol was the mission for the night and I think we did well. The bean thread noodles makes the soup a bit heartier so eating it with rice is optional......... so I thought.

Tinolang Manok sa Ampalaya (Chicken Ginger Soup with Bitter Melon)

Tinolang Manok sa Ampalaya (Chicken Ginger Soup with Bitter Melon)

1/2 lb chicken breast cut into large cubes
1 whole bitter melon seeded and sliced diagonally into 1/2 inch pieces
1 thumb sized nob of ginger smashed
 3 cloves garlic
1/2 small onion sliced thin
1 cup dried bean thread noodles
2 tbsp fish sauce (optional, you can use salt to taste)
black pepper to taste
4 cups water or chicken stock

Below is our first instructional video. Let us know how you like it! Enjoy the dish! :)

Mung Bean Soup (Ginisang Munggo)

This is classic Filipino rainy day fare and as it stands, it has been raining here in Florida for 4 days now. Coming from California, though, I can't complain. It could be our imagination but rain water seems to make the vegetable garden grow faster as compared to watering it.

Mung Bean Soup in Philippines is typically not eaten by itself, but instead as a vegetable side dish accompanied by steamed rice and fried fish. This particular recipe has pork in it but you can substitute shrimp or even make it vegetarian and add mushrooms instead and more leafy greens.

Mung Beans are in the legume family so right off the bat, you know it is high in fiber, low in saturated fat and contains no cholesterol. They are also high in vitamins and minerals such as protein, vitamin C, folic acid, iron and zinc to name a few. Mung Beans are high in purines though so if you suffer from gout, moderation is key.

Mung Bean Soup ( Ginisang Munggo)

Mung Bean Soup (GinisangMunggo)

1 pound dried Mung Beans (munggo)
1 big sliced tomato
1 small onion halved and thin sliced
7 cloves garlic minced
1 pork cube
1 lb pork shoulder or belly medium diced
1 Anaheim chile
thumb size ginger
1 bunch spinach or any leafy greens you like
20 each squash blossoms
8 cups of water
salt or fish sauce to taste

Procedure

-soak the beans overnight
-in a large pot, boil the beans for an hour or until tender
-once tender, turn the fire on low. stir occasionally to prevent from  the beans from sticking to the pan
-on a separate pan, brown the pork and once golden, add the garlic, onions and tomato and sweat
-once the garlic, onions and tomato have softened, add it back to the pot of beans
-add the pork cubes and the fish sauce and simmer until the pork is tender. about 30 minutes
-depending on how thick you want the soup, you may choose to add water to think it out
-to finish, add the spinach and squash blossoms

serve hot and Enjoy!