Batso nga Tabungaw

batcho in a white serving bowl with a plate of steamed rice in the background.

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Batcho nga Tabungaw is a delicious Ilocano vegetable dish made with bottle gourd and ground pork flavored with tomatoes, bagoong monamon, annatto powder, and Magic Sarap. It's easy to make and budget-friendly, as it is nutritious and delicious.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Filipino

Servings: servings

Calories: 360kcal

Author: Lalaine Manalo

Ingredients

1 tablespoon oil
2 shallots, peeled and chopped
3 cloves garlic, peeled and minced
1 pound ground pork
2 large tomatoes, chopped
1 cup water
2 medium upo, peeled and diced
1 cup hot water
1 teaspoon annatto powder
1 sachet Magic Sarap (8 gms)
3 tablespoons bagoong monamon (juice only)
Salt and pepper to taste

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Instructions

In a wide pan, heat oil. Add onions and garlic and cook until softened.
Add ground pork and cook, breaking apart with the back of the spoon, until lightly browned.
Add tomatoes and cook, mashing with the back of the spoon, until softened and release juices.
Add 1 cup of water and bring to a boil. Lower heat, cover, and cook until ground pork is cooked.
In a bowl, combine 1 cup of hot water and annatto powder. Stir until dissolved.
Add upo to the pan.
Add annatto water, Magic Sarap, and bagoong monamon. Stir to distribute.
Bring to a boil. Cover and continue to cook for about 8 to 10 minutes or until upo is tender-crisp.
Season with salt and pepper to taste. Serve hot.

Notes

The best way to peel the bottle gourd is using a vegetable peeler.
It has a high moisture content and will expel liquid as it cooks, so add water sparingly.

Nutrition