Ginisang Upo at Hipon is the ultimate vegetable side dish! It’s made of shrimp and bottled gourd, making it as nutritious as delicious. It’s great with steamed rice, grilled meats, or fried fish.
Ginisang Upo at Hipon
Bottle gourd, or upo, locally known, is the easiest Asian vegetable you can prepare. The delicate flesh is easy to prepare and can be prepared in minutes.
It is one of my favorite ingredients to cook with, and there are many delicious ways you can enjoy it.
These dishes are worth a try. These dishes are easy to prepare, affordable, and delicious.
How to serve and stock?
- This upo and shrimp stir fry is an excellent choice for a light yet satisfying meal. I also love it with steamed rice or fried fish. Delicious!
- You can keep leftovers in the fridge for up to three days. You can expect texture changes when the shrimp is reheated too long.
Ingredient notes
- Choose young calabash or bottle gourd. The edible seeds become less tender as the vegetable ages, and the flesh becomes too soft and mushy when cooked.
- Shrimp – I prefer shell-on shrimp; the heads are great for flavor. Add shrimp bouillon to shrimp already peeled.
- Tomatoes – The best tomatoes for this recipe are ripe plum or Roma tomatoes.
- Onions and garlic are standard ingredients in Ginisa
- Fish sauce– adds umami flavor
- Salt and pepper – Season with salt and freshly ground pepper to your liking
Cooking Tips
- To ensure even cooking, cut the gourd into uniform sizes.
- Cover the pan during cooking to get the best texture. The upo will release a lot of liquid. It is best to remove the upo while it is still tender-crisp. The residual heat will continue to cook the meat.
How to make upo
- Use a knife to remove the stem end.
- Use a vegetable peeler to peel the skin. Run the gourd lengthwise.
- Cut the peeled lengthwise with a knife.
- If the interior is too spongy and contains mature seeds, you can dispose of the spongy flesh with a spoon.
- Then, slice the halves lengthwise again. Follow the recipe.
Ginisang Upo at Hipon Recipe
Ginisang upo is as delicious and nutritious as it looks. This Filipino vegetable dish is simple to prepare and tastes great with steamed rice.
Quick Overview of Recipe
- Prep time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Course: Main Entree, Side Dish
Ingredients
- Head on 1/2 pound medium shrimp
- 3/4 cup water
- 2 medium upo
- 1 tablespoon olive oil
- 1 onion, peeled then sliced thinly
- 2 cloves of garlic, peeled.
- 2 medium tomatoes chopped
- 1 tablespoon fish sauce
- Salt and pepper to your liking
Cooking steps & Instructions
- Remove the heads from the shrimp and peel them.
- Combine shrimp heads with water in a bowl. Use a spoon to mash the heads. Strain the juice and discard the shrimp heads. Keep the liquid.
- Please take out the stem and lower ends of the upo and cut them. Peel the skin using a peeler or a paring knife. The gourd should be cut lengthwise.
- Remove the interior with a spoon if it is too spongy and contains mature seeds. Split the halves lengthwise again, then cut them into halves. Slice each half into half-inch thick.
- Heat oil in a large pan on medium heat. Stir in garlic and onions. Cook until softened.
- Continue to cook the tomatoes, mashing well with a spoon until softened.
- Cook for approximately 1 to 2 minutes.
- Continue to sauté the shrimp until they turn pink.
- Mix in the upo, and stir well to combine.
- Bring to boil the reserved liquid to.
- Cook covered for 5-6 minutes until the upo is tender but crisp.
- Salt and pepper to your liking. Serve hot.
Important Note
- To ensure even cooking, cut the gourd into uniform sizes.
- Cover the pan during cooking to get the best texture. The upo will release a lot of liquid. It is best to remove the upo while it is still tender-crisp. The residual heat will continue to cook the meat.
Nutrition Information
- Calories: 141kcal
- Carbohydrates 11g
- Protein: 13g
- Fat: 5g
- Saturated Fat 1g
- Cholesterol: 140mg
- Potassium 442mg
- Fiber 1g
- Sugar 3g
- Vitamin A: 512IU
- Vitamin C: 13mg
- Calcium: 150mg
- Iron 2mg
If you liked this recipe, you’ll definitely want to check out these other posts on my blog:
