Saturday, 6 April 2013

Sardinas at Misua

One of my husband's favorite which I am not liking and finding it a bit disgusting is misua.  I had asked him several times before "why" he likes  misua and he will rebut me with "why not?" or "why do you like fatty foods?". Touche.

Don't get me wrong.  Sardines (I'm referring to the canned sardines in tomato sauce) is one of my comfort food and I love it.  Misua, that's what I, uhhhmmm don't like.  Misua is a Chinese noodle that is very tin and paperlike in thickness and is made from wheat. Why don't I like misua? First, we do not cook that back home (my parent's house) and I'm not sure why. Other noodles like pasta, sotanghon, bihon, canton and other egg noodles thin or thick flat or round, dry or fresh are often served in our house but misua never made it to our dining table.  Second, I hated the taste when I first tasted it (I'm not sure when). The misua, which I had the first time, was cooked as a soup with meatballs in it.  I'm not exactly sure how it was called but I definitely remember how it tasted.  It tasted like dirt-like earth soil. Like the taste of a muddy clam just without the slimy part.  And it was grainy. That's why.

Anyway, misua is my husband's favorite specially when it's cooked with a canned sardines in tomato sauce.  So I cooked for him.  He ate it.  I didn't.



Misua - 50 g.
Sardines - 1 small can
Onion, diced - 1 small
Chilli (dried but you can use the fresh ones) - as desired
Garlic, coarsely chopped - 3 cloves
Ground Black Pepper
Salt to taste 
Vegetable oil - 1 tsp
Water enough to cook the noodles and depending on how soupy you want your dish to be

Cooking Procedure:

1. Place oil in a pan and heat it under medium fire and saute garlic then the onions.
2.  Stir in the sardines.  Pour in 2 cups of water then season with a dash or salt and ground black pepper.  Bring to a boil.
3.  Add the misua and stir.  Simmer until the misua softens.  Add more water and salt as needed.

Serve and you know... enjoy :-)


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