Misua & Almondigas
Keesa Ocampo and The Keikis
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
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.