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Difficulty

Meal

Occasion

Almondigas

by Pauline De Mesa
Pork | February 21, 2019

Recipe by Ige Ramos
Photographed by Zac Moran of Studio 100
Art direction by Tanya Diaz

Ingredients :

5 servings
0.25 kg Fatty ground pork
2 tsp Patis amaya or patis timalan (patis made from alamang)
0.5 tsp Pepper
3 tbsp Finely chopped carrots
3 tbsp Finely chopped onions
1 tbsp Finely chopped garlic
1 tbsp Finely chopped kinchay (Chinese parsley)
2 tbsp Finely chopped spring onions (chang or sibuyas mura)
5 pc Smoked fish (tinapa), preferably lalaking galunggong, flaked
5 cup Hugas bigas (second rice washing)
100 g Misua
1 Young patola, sliced
Patis, ground black pepper and chopped kinchay

Procedure :

  • 1
    In a large bowl, put the ground pork and season with patis and pepper.
  • 2
    ake small pieces of the meat mixture and form into one-inch diameter meatballs. Set aside on a plate, cover with cling film, and keep cool in the refrigerator before using.
  • 3
    Take small pieces of the meat mixture and form into one-inch diameter meatballs. Set aside on a plate, cover with cling film, and keep cool in the refrigerator before using.
  • 4
    In a separate saucepan, bring to a boil the second rice washing (hugas bigas). Drop in the meatballs. When cooked, the meatballs will float to the surface of the soup.
  • 5
    Add the patola, and allow to simmer for two minutes. Drop the misua carefully so it won't clump. Misua will cook fast in under 2 minutes. Taste and season with black pepper, patis and chopped kinchay. When misua is cooked, soup is ready to serve.