Hello, how are you? We've been eating fish often lately because my cousin came home from his mother's hometown with a lot of kinds of fish and shellfis,h and ofcourse fresh fish is better when you eat it as early as possible so we stuck on eating and I have no complain about it because fresh fish is 100% better than frozen fish so we are so bless.
Sometimes, we love to pair it with a veggie dish to balance the meal, so I decided to cook ginisang upo, which in English is "bottle gourd." I need to look up the English translation because we usually call it 'upo LOL'. It is a simple dish cooked in Bagoong, which is a fish sauce, but the paste version is a really famous condiment here at our place, and to balance the taste of fish sauce, I pair it with tomatoes, and that's it, so simple.
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Ingredients I Used:
- Upo (Bottle Gourd)
- 1 tbsp Cooking Oil
- half cup Meat
- 4 clovesGarlic
- 1 Red Onion
- 1 Ginger
- 4 Tomatoes
- 2 tbsp. Bagoong
- tsp. All-in-one seasoning
- dash Ground Pepper
Prepping:
I cut the top and bottom part of the upo first.
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Peeling it using the peeler makes everything easier.
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And then I use the top part I cut earlier to clean the sticky part of it.
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Cut it in half using a knife.
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And then I set aside the other half. Oh, by the way, if the seed is too hard, you need to remove it, but here in my case, the seeds are soft, so I let them be like that.
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Then cut it this way.
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After cutting the half, I do the same thing to the other.
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Let's Cook!
In a hot pan, I added about a tablespoon of cooking oil.
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Then I added the meat, it is up to you what meat you're going to use.
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If it looks like browning starts appearing, that means the meat is cooked.
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Then I added the aromatics next, and cooked them until the fragrance of the aromatics came out.
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Then I added the sliced tomatoes, cooking them until the texture turned mushy.
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Then I added two tablespoons of the Bagoong.
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Let it seep into the tomatoes for about 10 seconds just to make the flavor stick to the tomatoes.
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Then I added the Upo and mixed them until well combined.
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And then let it cook for about 5 minutes, lid closed, I didn't add water because the Upo themselves will release water of their own, but you can add just a little bit if you want.
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To make it more well-seasoned, I added about a teaspoon of all-in-one seasoning.
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To finish it off, I added ground pepper to add more spice to it.
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Serve hot and plated!!!
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Happy eating!!!
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Thank you for visiting, see you on my next blog. :D
Please take care of your mental health as well.
I hope you are okay today :))
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