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 (balatan at alisin ang ugat ng hipon), making sure to reserve the heads. In a bowl, combine the shrimp heads with 3/4 cup water. Using the back of a spoon, gently mash the heads to extract their flavorful juices (pigain ang sabaw ng ulo ng hipon). Strain and set aside this enriched liquid, discarding the heads.
- Prepare your upo by washing it thoroughly under running water. Cut off both ends, then using a vegetable peeler, remove the skin completely (balatan ang upo). Cut the upo lengthwise into quarters. If you notice the center is too spongy or has mature seeds (maluluwag na buto), remove this part using a spoon and discard. Slice the quarters into uniform 1/2-inch thick pieces (hiwain ng pantay-pantay).
- Heat oil in a large pan or kawali over medium heat (katamtamang apoy). Add your sliced onions and minced garlic, sautéing until the onions become translucent and fragrant (igisa hanggang maging malinaw ang sibuyas), about 2-3 minutes. Add the chopped tomatoes and cook until they begin to soften and release their juices (hanggang lumambot ang kamatis), about 3-4 minutes, mashing them gently with your wooden spoon.
- Pour in the fish sauce (patis) and cook for 1-2 minutes to allow the flavors to meld. Add the prepared shrimp and cook just until they start turning pink (hanggang mamula-mula), about 2-3 minutes. Be careful not to overcook them at this stage.
- Add your sliced upo to the pan and gently stir to combine with the other ingredients. Pour in the reserved shrimp liquid and bring the mixture to a gentle boil. Cook uncovered for 5-6 minutes, or until the upo becomes tender but still maintains a slight crispness (malutong-lutong pa). Remember that the vegetables will continue cooking from the residual heat, so it’s better to err on the side of undercooked than overcooked.
- Season with salt and pepper according to your taste (timplahan ng asin at paminta). Give everything a final gentle stir, ensuring all the ingredients are well-combined. Remove from heat and transfer to a serving bowl. For the best experience, serve your Ginisang Upo at Hipon immediately while hot, alongside steaming white rice (mainit na kanin).
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.
