Vintage lenten soup

Our archive revealed a dish which has been completely forgotten in the course of our kitchen activities.

A few days ago, we strolled down memory lane, food-wise. We looked back at the Lenten days of our youth when, as today, no meat dishes were served on Fridays. Our archive revealed a dish which has been completely forgotten in the course of our kitchen activities. This is patola-misua soup, which is really savory and easy to prepare. So we decided to share the recipe with our readers.

Vintage Patola-Misua Soup

Ingredients:

One medium size patola (loofah), cut into thin circles

50 gms shrimps for sautéing, peeled (but save the heads)

Half a head of native garlic, crushed

One medium size onion, sliced

Two small tomatoes (remove seeds, cut into cubes)

1 tbsp. patis (fish sauce)

1/2 cup water, from pounding the shrimp heads

1 packet misua (soft noodles)

Procedure:

In a little oil, sauté garlic, tomatoes and onion.

Add shrimps and patis.

Cover for a minute to seal flavor in.

Add liquid, and let boil.

Add the patola, let cook for a while.

When boiling begins, add misua and cook to a full boil. Serve hot.

Match this soup with fried fish or other viand of your choice.

Here is another dish for Lent:

Cream Dory in Mustard Sauce

Ingedients:

1/2 kilo Cream Dory

2 tbps prepared mustard

1 tbsp. Worcestershire sauce

A pinch of ground black pepper

Procedure:

Mix all ingredients – except the fish – and use this mixture to marinate the fish for at least 30 minutes.

Then grill the fish together with the marinade, turning it once.

If fennel seeds are available, add a tsp while grilling.

Have a good Lenten meal!

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