Upo (bottle gourd) was always a faithful presence in our backyard garden. I remember how the vines would climb up our bamboo trellis, producing these perfect, young bottle gourds that my Lola said were best for ginisa.
On weekends, my siblings and I would join Tatay at the nearby palaisdaan, where we’d catch fresh hipon with our small nets, giggling as the shrimp darted between our feet in the shallow waters.
This Ginisang Upo at Hipon recipe brings back those cherished memories. It’s the same dish my Nanay would cook for us using our garden-fresh upo and morning-caught shrimp, filling our kitchen with that mouthwatering aroma of garlic and tomatoes sautéing in the pan.
The tender-crisp bottle gourd soaks up all the sweet-savory flavors of the shrimp, while the sauce, enriched with the natural sweetness of tomatoes and the umami from the shrimp heads, makes it impossible not to ask for extra rice.
Why You’ll Love This Recipe
- Quick and nutritious weeknight dinner option
- Budget-friendly ingredients
- Perfect balance of seafood and vegetables
- Naturally low in calories but filling
- Versatile dish that pairs well with various mains
- Authentic Filipino flavors
- One-pan recipe for easy cleanup
Ginisang Upo at Hipon (Filipino Bottle Gourd and Shrimp Stir-fry)
Equipment
- Large wok or deep skillet (kawali) for stir-frying with enough space
- Sharp knife (kutsilyo) for precise cutting of vegetables
- Vegetable peeler (panghimay) for preparing the upo
- Wooden spoon (sandok) for gentle stirring without breaking ingredients
- Fine-mesh strainer (salaan) for extracting shrimp juice
- Cutting board (Tabla) for preparation work
- Measuring spoons (panukat) for accurate seasoning
Ingredients
Main Ingredients
- ½ pound medium shrimp hipon, head-on [about 15-20 pieces]
- 2 medium upo bottle gourd [approximately 2 pounds]
- 1 medium onion sibuyas, peeled and thinly sliced
- 2 cloves garlic bawang, peeled and minced
- 2 medium tomatoes kamatis, chopped
- ¾ cup water tubig
Seasonings
- 1 tablespoon cooking oil mantika
- 1 tablespoon fish sauce patis
- Salt asin to taste
- Ground black pepper paminta to taste
Instructions
- Begin by peeling and deveining the shrimp, keeping the heads. Place the shrimp heads in a bowl with 3/4 cup water. Press the heads with a spoon to release their flavor, then strain the liquid and set aside.
- Wash your bottle gourd (upo) and cut off both ends. Peel the skin using a vegetable peeler. Cut the upo in half lengthwise, then cut each half again lengthwise. If you see large seeds or spongy parts in the center, remove them with a spoon. Cut the upo into half-inch thick pieces.
- Heat oil in a large pan over medium heat. Add onions and garlic, and cook until the onions turn clear, about 2-3 minutes. Add tomatoes and cook until they soften, gently mashing them with your spoon as they cook.
- Add fish sauce and let it cook for a minute. Add the peeled shrimp and cook just until they turn pink, about 2-3 minutes. Don’t overcook them as they’ll become tough.
- Add the sliced upo to the pan and stir gently. Pour in the shrimp liquid you set aside earlier. Let everything come to a gentle boil and cook without covering for 5-6 minutes. The upo should be tender but still slightly crisp when done.
- Add salt and pepper to taste, give everything a final gentle stir, and remove from heat. Serve hot with steamed rice. For the best flavor, enjoy immediately while the shrimp are tender and the vegetables are still crisp.
Tips from Lola’s Kitchen
- Choose young, firm upo with smooth, unblemished skin
- Press your fingernail gently into the upo – if it leaves a mark easily, it’s young and tender
- Don’t discard shrimp heads – they contain intense flavors
- Cook vegetables uncovered to maintain crispness
- Stop cooking when upo is slightly firm as it will continue cooking from residual heat
Nutrition
Traditional Serving Suggestions
- Steaming hot white rice (kanin)
- Fried fish (pritong isda)
- Grilled pork (inihaw na baboy)
- Spicy vinegar (suka) dipping sauce
- Fresh calamansi on the side
Troubleshooting
- Watery Dish
- Solution: Cook uncovered and on higher heat to evaporate excess liquid
- Tough Shrimp
- Solution: Don’t overcook; remove from heat as soon as they turn pink
- Mushy Upo
- Solution: Cut larger, uniform pieces and avoid overcooking
Ingredient Alternatives
- Upo → Patola (sponge gourd) or sayote (chayote)
- Fresh shrimp → Dried shrimp (hibe) + shrimp bouillon
- Fish sauce → Salt + shrimp paste (bagoong)
- Fresh tomatoes → Canned diced tomatoes
Storage & Reheating
- Refrigerate in airtight container for up to 3 days
- Not recommended for freezing
- Reheat gently over medium heat or microwave for 1-2 minutes
- Add a splash of water when reheating if needed
Variations
- Spicy Version
- Add 2-3 chopped bird’s eye chilies (siling labuyo)
- Vegetarian Option
- Replace shrimp with tofu and mushrooms
- Creamy Version
- Add ½ cup coconut milk (gata) at the end
Frequently Asked Questions
Q: How do I know if my upo is too mature? A: If the seeds are large and hard, and the flesh is very spongy, the upo is mature. Choose one with small, tender seeds.
Q: Can I make this dish in advance? A: Yes, but it’s best served fresh. If making ahead, slightly undercook the vegetables.
Q: Is this dish keto-friendly? A: Yes, upo is low in carbs. Skip the onions and tomatoes for strict keto.
Q: Can I use frozen shrimp? A: Yes, but add shrimp bouillon for extra flavor since you won’t have heads for stock.
The Story Behind Ginisang Hipon at Upo
Growing up in provincial Filipino homes, Ginisang Upo at Hipon represents more than just a dish – it’s a testament to the resourcefulness and ingenuity of Filipino home cooks. Bottle gourd, locally known as upo, has been a staple in Filipino backyard gardens for generations, prized for its versatility and ability to thrive in our tropical climate. This climbing vine, which produces large, pale-green gourds, became a cornerstone of Filipino vegetable dishes, particularly during the rainy season when these plants flourish abundantly.
The combination of upo and hipon (shrimp) emerged from coastal and riverside communities, where fresh seafood was readily available from local palaisdaan (fishponds) and markets. Fishermen would bring home smaller shrimp, which housewives discovered were perfect for everyday dishes that needed to feed large families economically. The marriage of these two ingredients – the subtle sweetness of young upo and the rich, briny flavor of fresh shrimp – created a dish that embodied the Filipino talent for transforming simple ingredients into satisfying meals.
In many Filipino households, this dish tells the story of sustainable living before it became a global movement. Families would grow upo on bamboo trellises in their backyards, harvesting the gourds young when their flesh was most tender. The practice of using shrimp heads to create a flavorful stock speaks to the Filipino principle of ‘walang sayang’ (no waste), where every part of an ingredient is utilized to its fullest potential. This cooking technique has been passed down through generations, with each family adding their own subtle variations while maintaining the dish’s essential character.
Today, Ginisang Upo at Hipon continues to be a beloved presence in Filipino homes, bridging the gap between traditional cooking methods and modern nutritional awareness. Its enduring popularity lies not just in its delicious taste, but in its ability to remind Filipinos of their culinary heritage – a heritage where fresh, local ingredients and simple cooking techniques come together to create dishes that nourish both body and soul. Whether served in urban apartments or provincial kitchens, this dish remains a testament to the enduring wisdom of Filipino home cooking.
