|misua soup (Photo credit: digipam)|
½ kg internal organs of pig
1 pc onions
3 cloves garlic
1 small piece ginger
1 pc misua
Fish sauce (patis)
3 cups water or water from boiling rice (tubig galing sa pinagpakuluan ng sinaing na bigas).
Cut the internal organs of pig into small cubes about 1 inch size.
Finely cut the onions, crush the garlic onions and cut about 1 Tbsp ginger into julienne.
Saute the garlic until golden brown then set aside. Saute the ginger until brown then add the onions, add the cut internal organs then add 2 spoons of fish sauce. Let it simmer for awhile then add about 1 cup of water. Cover and let it boil until it is almost dry then add the water from boiling rice. Let it boil for 2 minutes then put the misua. Add vetchin. To avoid the misua to be cooked very soft, remove immediately from fire, serve after 2 minutes of boiling.