Comments on: Patola / Angled Loofah

By: Marketman

Marketman — Sat, 08 Oct 2005 02:45:49 +0000

Alicia, I haven’t tried the dish you have mentioned but will keep my eyes and ears peeled for something similar…

By: Alicia

Alicia — Sat, 08 Oct 2005 00:46:20 +0000

There is a really good patola dish at Peking Garden in Glorietta. It is patola cooked with two types of scallops. It seems as if it simmered with fresh scallops, garlic and onions and then topped with shredded dried scallops. Sounds simple enough I know, but I have tried to re-create this at home but to no avail. If you have any ideas they would be much appreciated!

By: fried-neurons

fried-neurons — Mon, 03 Oct 2005 06:58:59 +0000

Wow! Loofah is patola? I had no idea! Thanks again for teaching me something new!

*runs off to bug mom to cook some patola with miswa*

By: Hchie

Hchie — Mon, 03 Oct 2005 00:32:01 +0000

This is comfort food for me. We saute it in garlic, onions and lots of shrimps ( head & peelings beaten mushy in a mortar and pestle for juice), then the strained shrimp juice is added and then the Patola (sliced crosswise .5cm thick). Cook till just tender and still bright green in colour, then add misua. We usually have it with crispy fried Tilapia or pork tocino. Now this is yum!

By: rina

rina — Sun, 02 Oct 2005 13:18:12 +0000

i’ve seen it stuffed with a ground pork or chicken or shrimp mixture, cut into thick rings and served in a light broth. nice both nothing beats misua with patola and meatballs steaming hot

By: Marketman

Marketman — Sun, 02 Oct 2005 12:33:01 +0000

Bayi and ssk, most Filipinos I think do peel their loofah and cook it so that it is smooth and silky, perhaps with the aid of Chinese influence in the way it is prepared. I understand it can be eaten unpeeled but others find that it is bitter unless the loofah is very young. Jose, that description of your loofah recipe sounds spectacular. I am not a big sardine fan but if I were, I’d be in the kitchen cooking it up right now…

By: bayi & ssk

bayi & ssk — Sun, 02 Oct 2005 12:20:00 +0000

In Malaysia, the Chinese and the Malays eat loofah fried with eggs slightly differently. The Malays eat with the skin intact, which makes the loofah very fibrous and rough. The Chinese peel or slice the skin away and the loofah tastes smooth this way. How do the Filipinos eat their loofah?

By: Jose

Jose — Sun, 02 Oct 2005 09:37:41 +0000

I like it cooked with misua and sardines in tomato sauce (sardinas for short), and used as toppings to a perfectly cooked purple mountain rice mixed with denorado or jasmine rice, and eaten by hand as lunch on a very rainy or stormy day, inside a nipa hut after a hard morning’s work at the farm (or any physical activity for that matter, where one get’s soaking wet with rain and shivering with cold). Best eaten while steaming hot.