Sunday, April 11, 2010


1 small bundle misua (fine rice vermicelli)
3 eggs
2 cup water
1 tablespoon veg oil
1 clove chopped garlic
1 onion
1 salt or patis and pepper to
1 taste

Cooking Instructions:
Saute garlic in oil until light brown. Add onion and saute until onion is translucent. Add water, salt or patis and pepper to taste. When the water boils add eggs whole, one at a time. Break misua into 3-inch lengths and add. Remove from heat and serve hot.

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