Friday, November 11, 2016

GINISANG PATOLA



GINISANG PATOLA - - is a quick and simple sauteed vegetable dish that I cook for my family when it's really late and everyone is starving. It's a home-cooked fast food you can serve right away with hot rice. 'Mabilisan na ulam' (quick meal), yet so flavorful and tasty...

Patola, also known as 'luffa', 'estropejo', 'sebot', etc is a common green vegetable best eaten when young and tender. It is cooked in soups, curries and stir-fried dishes.
Patola originated in India thousands of years ago in places like Maharasthra, Kerala, Andra Pradesh and Assam. It spread throughout Asia, eastern Africa and some Pacific islands.
In ancient India it was cooked in besan (chickpea flour batter), fried in ghee as 'pakora' seasoned with Himalayan salt or sauteed in ghee, served with dahl, chapati and yoghurt.

Our ancient Indonesian ancestors brought patola to our islands some 5,000 years ago from across the seas. The early Filipinos cultivated patola both for food and medicine. Traditionally, among our people, ancient cure for fever and flu was steaming hot patola soup. True enough, today patola is found to be an excellent source of Vit A, B5, B6 and a rich source of Vit C.
Here is my simple recipe of meatless Ginisang Patola:
2-3 c patola (sliced)
2 Tbsp leeks or spring onions
1-2 pcs tokwa (sliced, fried)
salt, pepper
1. Saute leeks or spring onions (you can use garlic,onion) in oil.
2. Add patola, salt, seasoning, pepper. Stir fry for a few minutes.
Add fried tokwa. Remove from heat. Serve.
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