The bottle gourd, or upo as it’s locally known, is actually one of the most affordable vegetables on the market. Plus, its shape makes it easy to prepare since there aren’t any odd protrusions that make it hard to slice and it easily cooks in minutes. It is these qualities that make it a fantastic ingredient to use in quick-cooking dishes for when you need to put something delicious and hearty on the table fast.
Pair the upo with gata, or coconut milk, for another element of flavor while the dried fish is a wonderful boost of saltiness and meatiness that rounds out the flavor of the dish wonderfully.
Ginataang Upo With Fried Fish Recipe
Ginataang Upo With Fried Fish Ingredients
- 4 cloves Garlic chopped
- 1 Small red onion sliced
- 1/2 Cup water
- 1 large upo (bottle gourd) chopped
- 6 pieces fresh suahe/shrimps deveined
- 1 Cup coconut milk
- 2 pieces dried fish (daing or labahita fillet)
- Salt to taste
- ground black pepper
- In a pan, heat oil and saute garlic and onions. Add water and upo. Simmer until upo is half cooked.
- Add coconut milk, shrimps, and dried fish. Simmer for 2 minutes. Season with salt and pepper.