Misua and Sayote


  • Misua (around 2 bundles will do)
  • 1/2 onion, finely sliced into half-moons
  • 2-3 cloves of garlic, finely chopped
  • Equal amount of ginger, cut in small matchsticks
  • Sayote (around 2)
  • Fish sauce and pepper

Cooking Instructions:

  1. Saute the garlic in oil then add onion and ginger.
  2. When the onion turns translucent, add the stock or water along with salt/patis and pepper to taste. Bring to a boil.
  3. Add the sayote (cut in 1 in squares or to your liking) and simmer soup until sayote is tender.
  4. Add the misua and stir, being careful not to let the misua get stuck to each other (otherwise you get a nice sticky ricey mess).
  5. Allow to sit for a couple of minutes.
  6. Serve hot.

Source: Carinderia.net