Sauted Patola with Miso and Meatballs

patola sa miswa

Today were going to cook a simple but delicious vegetable dish Sauted Patola with Meatballs and Misua or Sauted Sponge gourd or Loofah.


For The Soup

  • 1 large size patola or sponge gourd
  • 5 cups rice washing
  • 1 medium size onion chopped
  • 3 cloves garlic chopped
  • 1 tbsp fish sauce
  • pepper to taste

For The Meatball

  • 200 grams minced pork
  • 1 egg
  • 1 medium size onion minced
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1 tsp pepper


  1. First, lets make our meatballs, Combine the egg, onion, garlic, salt, & pepper. Mix thoroughly until the ingredients are well blended. Use your hands to form the minced pork mixture into a ball with around 1 inch diameter.
  2. The next step is to fry the meatballs. I use this type of pot so I can do a deep fry without using too much oil. Once the oil is hot enough, place the meatballs one by one but do not overcrowd to prevent the meatballs from sticking with each other. Fry for around 3-4 mins each side or until they turned brown. Place the meatballs in paper towels to remove excess oil.
  3. After frying the meatballs, saute the garlic and onion. Add the meatballs and patola. Mix it up then pour in the rice washing.
  4. Season with fish sauce and pepper, then bring to boil. Let it boil for 2-3 mins then add the misua. Simmer for another 4-5 mins until the misua is cooked. Give it a taste to check if the soup needs more seasoning. And its done!
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