1 Servings
1 sm bundle misua (fine rice
1 vermicelli)
3 eggs
2 c water
1 T veg oil
1 clove garlic, chopped
1 onion
1 salt (or patis and pepper
-to)
1 taste
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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