Ridge Gourd Soup
Soups are best served during rainy season in the Philippines where the weather is cold and may thus be regarded as local comfort food. Usually sardines or shrimp is added to give more flavour to the soup.
- 2 thin rolls Sapporo Misua
- 1 big sized Patola, peeled and sliced
- 100 grams Pork, cut into cubes
- 100 grams Shrimps, shelled
- 3 pcs Egg, boiled cut into 2
- 1 pc Onion, sliced
- 3 cloves Garlic, minced
- 2 tbsps Fish sauce
- 4 cups water
- Cooking oil
- Salt and pepper to taste
1. Sauté the garlic until brown and add the onions.
2. Put the pork, sauté for 2 minutes then add in 4 cups of water. Cook until pork is tender.
3. Once the mixture starts to boil, add the patola and stir for another 2 minutes.
4. Add the 2 thin rolls of Sapporo Misua and simmer.
5. Serve hot with sliced egg on top.
2. Put the pork, sauté for 2 minutes then add in 4 cups of water. Cook until pork is tender.
3. Once the mixture starts to boil, add the patola and stir for another 2 minutes.
4. Add the 2 thin rolls of Sapporo Misua and simmer.
5. Serve hot with sliced egg on top.
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