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Ginisang Upo with Hipon/Pasayan

Calories:

Ingredients

  • 1 pc small upo / bottle gourd
  • 10 pcs shrimp, wash, clean, deveined, and take-off heads and set aside for another soup dish
  • 2 pcs medium tomatoes, sliced
  • 1 pc onion, cut
  • 4 pcs garlic cloves, minced
  • 3 tbsp cooking oil
  • 1/2 cup water

Seasoning

  • 2 tbsp fish sauce
  • 1 tsp chicken powder
  • 1 pinch salt and pepper to taste

Instructions

  • Wash the bottle gourd then cut off the neck. Use a knife or vegetable peeler to remove the bottle gourd’s pale green skin.
  • Work your way down the gourd lengthwise to make this step faster. Cut into 1/4 lengthwise, then slice into at least 1/2 inch portion.
  • In a pan, heat oil and saute garlic, onion, and tomato. Add shrimp and stir-fry for a min.
  • Add the cut upo, seasoning, and water Simmer for about 3-5 minutes or until fully cooked.
  • Season with salt and pepper to taste. Serve with rice while it’s hot!

Notes

Cooking Tips:

  • The newly exposed, bright green layer is a bit slippery, so be careful as you work.
  • Try to choose young upo and so no need to throw or disregard the seeds, you can include them in your cooking process.
  • Do not overcook.
  • Alternative meat: chicken, minced beef, minced pork, or octopus (any seafood).
    Do not throw the shrimp heads, you can keep them for your future cooking or for your broth.