INGREDIENTS
1 kilo ground pork
250 grams medium-sized shrimps (shells removed), minced
2 medium-sized onions, minced
1/4 cup spring onion, minced
1 tspn iodized salt
1 tspn ground pepper
a dash MSG (vetsin)
1/4 cup cornstarch
1 egg
1 medium-sized carrot, peeled and brunoised -- very finely chopped (optional )
For The Soup
1 tbsp cooking oil
3 cloves garlic, crushed and minced
1 medium-sized onion, minced
5 cups water
1 chicken bouillon cube
salt and pepper to taste
1 tbsp fish sauce (patis)
2 packs misua noodles
1 medium-sized loofah (patola), peeled and chopped crosswise (optional)
1/4 cup spring onion, chopped
DIRECTIONS
- Wash your hands properly. You will be using your bare hands in this procedure.
- In a large bowl, mix all the ingredients thoroughly using your hands. Make sure everything is incorporated. Set aside.
For The Soup
- In a large sauce pan over medium heat, sauté garlic and onion in oil. Add water and bouillon cube. Bring to a boil.
- Using the meat mixture you prepared earlier, heap a tablespoon and form a small ball about one inch in diameter between the palms of your hands. Carefully drop it into the soup. Repeat with the rest of the mixture.
- Season with salt, pepper, and fish sauce. Lower the heat and simmer for about 20 minutes or until the meatballs are cooked.
- Add misua, loofah, and spring onion. Simmer for about 5 minutes more.
Source : Mga Luto Ni Lola
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