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
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
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Cook's Notes: 
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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. 
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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. 
 
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