Ginisang Upo at Hipon
Ginisang upo with shrimp is nutritious as it is delicious. This Filipino vegetable dish is easy to make and the perfect with steamed rice.
Servings: 4 Servings
Calories: 141kcal
Ingredients
- ½ pound medium shrimp, head on
- ¾ cup water
- 2 medium upo
- 1 tablespoon oil
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 2 medium tomatoes, chopped
- 1 tablespoon fish sauce
- salt and pepper to taste
Instructions
- Peel and devein shrimp, reserving heads.
- In a bowl, combine shrimp heads and water. With the back of a spoon, mash heads to extract the juice. Strain and discard shrimp heads. Reserve the liquid.
- Cut and discard stem and lower end of upo. Using a peeler or a paring knife, peel skin. Cut the gourd lengthwise.
- If the interior is "too spongy" and has mature seeds, remove spongy flesh using a spoon and discard. Slice halves again lengthwise into halves and then slice into ½ inch thickness.
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
- Add tomatoes and continue to cook, mashing regularly with the back of a spoon, until softened.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add shrimp and continue to cook just until color changes to pink.
- Add upo and stir gently to combine.
- Add the reserved liquid and bring to a boil.
- Continue to cook, uncovered, for about 5 to 6 minutes or until upo is tender yet crisp and shrimp are cooked.
- Season with salt and pepper to taste. Serve hot.
Notes
- Cut the gourd into uniform size to ensure even cooking.
- For the best texture, do not cover during cooking as the upo will expel a lot of liquid. Take off from the heat while still tender-crisp as it will continue to cook in the residual heat.
Nutrition
Calories: 141kcal | Carbohydrates: 11g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 802mg | Potassium: 442mg | Fiber: 1g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 13mg | Calcium: 150mg | Iron: 2mg