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Misua & Almondigas
Keesa Ocampo and The Keikis

Picture
Misua Almondigas showcases so much of our culinary history and evolution in one bowl. 

Chinese influence with the misua, or fine wheat flour noodles. Mexican and Spanish influence with our take on their albondigas, the quintessential meatball. And the sponge gourd or patola, a reminder of the lush vegetation that is closer to pre-colonial. 

As we were growing up, my brother Carlo and I loved anything with noodles - handmade lasagna by mama or instant ramen from a pack.   - Keesa
INGREDIENTS

Almondigas
  • 1 lb ground chicken (or substitute with pork, pork-beef combination)
  • 1 med shallot, minced
  • 3-4 stalks scallions, minced
  • 3 garlic cloves, minced
  • 1/4 cup bread crumbs
  • 1 egg
  • salt 
  • pepper
  • oil for frying

Misua:
  • 2 oz.  misua noodles
  • 1 med patola or sponge gourd, cut into quarter-inch rounds
  • 2 tbsp fish sauce
  • 3 garlic cloves, minced
  • 1 medium shallot, minced
  • 5 cups homemade chicken stock, plus extra
  • ​pinch of saffrom
  • salt
  • pepper
  • Scallions, minced for garnish
​
Cook's Notes: 
​

How to prepare a sponge gourd/patola
Young patola is less tough and fibrous so pick a fresher one when possible. Cut off both ends and discard. Use a vegetable peeler to remove the tough green skin. Slice as directed. 
​


​
PREPARATION
  1. In a large bowl, combine the ground chicken, shallot, scallions, garlic, bread crumbs, egg, salt and pepper. Mix thoroughly until all the ingredients are well incorporated. 
  2. Prepare the meatballs by forming each ball with a heaping tablespoon of the mixture. 
  3. Over medium heat, preheat oil in a non-stick pan and fry the meatballs until browned. Drain any excess oil on a paper towel and set aside. 
  4. Preheat the oil in a pot. Sauté the shallots and garlic. Add fish sauce and coat. 
  5. Add the chicken stock and saffron and bring to a boil. 
  6. Add the patola and cook for 3 minutes. 
  7. Add the meatballs and the misua and cook for another 1-2 minutes until the noodles are cooked. Stir to break up the noodles. 
  8. Season with salt and pepper. 
  9. Serve in a bowl and season with chopped scallions. Serve immediately, and enjoy. 
 
Picture
The Filipino Food Movement® name and illustrations are the copyrighted work of the Filipino Food Movement® a 501(c)3 public not-for-profit corporation for public benefit.  Federal Tax ID No. 47-1292926   All Rights Reserved.
We are an all-volunteer organization. Funds from our sponsors, sales of merchandise, and participation in events enable us to make a sustainable impact on the Filipino Culinary Arts industry.
1101 Railroad Lane, Pittsburg, CA 94565  |  2740 38th Avenue, San Francisco, CA 94116 |   info@filipinofoodmovement.org
  • Home
  • ABOUT
    • BOARD OF DIRECTORS
  • KULINARYA LIVE!
  • RECIPES
    • Food for the Gods
    • Ahi Ginataan
    • Aligue Pasta
    • Arroz Caldo
    • Black Longganisa Paella
    • Bibingka
    • Atchara
    • Banana Kunafa Cones in Malagos Chocolate
    • Beer Braised Beef Shortrib Caldereta
    • Bangus Sisig
    • Pork Barbecue
    • Beef Kilawin
    • Bicol Express
    • Black Sesame Penoy No Churn Ice Cream
    • Bopis (Sizzling)
    • Boudin Lumpia
    • Bringhe Kapampangan
    • Calamansi Curd & Lime Poppy Seed
    • Chicken Adobo Pie with Homemade Banana Catsup
    • Chicken Binakol
    • Chicken ala King
    • Chicken Relleno
    • Crispy Pork SInigang
    • Clam Sinigang
    • Croquettas & Albondigas Con Patatas
    • Ensaladang Talong (Eggplant Salad)
    • Satori Cocktails
    • Vegan Kare-Kare
    • Ginataang Gulay
    • Ginataang Manok, Kalabasa at Sitaw
    • Grilled Cheese
    • Halo-Halo
    • Impossible Longganisa Ramen Burger
    • Instant Pot Chicken Adobo
    • Jackfruit Adobo Taco
    • Kaldereta Nachos
    • Kilawen Pulpo (Octopus Ceviche)
    • Longganisa Balls
    • Lumpia Burger
    • Lumpiang Sariwa
    • Mango Salsa
    • Mango Salad
    • Misua Almondigas
    • Mit-chado
    • Nilingta Ikan
    • Tsokolate Financier
    • Lamb Pancit with Handmade Noodles
    • Pancit Palabok
    • Pandan Crepe Cake
    • Pol Pog
    • Polvoron
    • Pork Belly Sisig
    • Pork Tenderloin Adobo with Banana Ketchup, Potatoes and Jalapeño Pepper
    • Sinigang Na Salmon sa Miso
    • Sinilihan aka Ginataang Kalabasa at Hipon
    • Shrimp Sinigang
    • Filipino Spaghetti
    • Steak Salpicao Sizzler
    • Filipino Tacos
    • Spiced Heritage Carrots
    • Ube Pudding
    • Ube White Chocolate Chip Macadamia Coolies
    • Ube Whoopie Pie
    • Vegan Crispy Bicol Express
    • Side of Zuke (Zucchini Rice)
  • GLOBAL RESTAURANT DIRECTORY
    • A – B - C
    • CALIFORNIA - Northern
    • CALIFORNIA - Southern
    • D - E - F - G
    • HAWAII
    • I - J - K - L - M
    • N
    • O - P - Q - R - S
    • T - U - V - W
    • CANADA
    • DENMARK
    • GERMANY
    • PHILIPPINES
    • UNITED KINGDOM
  • BLOG
  • SAVOR FILIPINO SUMMIT
  • PRESS
  • VOLUNTEER
    • CONTACT
  • Product
  • Pork (Baboy)
  • New Page