Ginisang Upo at Hipon (Filipino Bottle Gourd and Shrimp Stir-fry)
Ginisang Upo at Hipon is a classic Filipino stir-fried dish that combines young bottle gourd with fresh shrimp, featuring tender-crisp vegetables and perfectly cooked seafood in a light, savory sauce enhanced by aromatics like garlic, onions, and tomatoes. This quick-cooking, nutritious dish exemplifies the Filipino tradition of simple yet flavorful home cooking, where the natural sweetness of the gourd complements the briny richness of shrimp, traditionally served with steamed rice as either a main course or side dish.
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 ¾ 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
Calories: 210kcalCarbohydrates: 11gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 143mgSodium: 802mgPotassium: 442mgFiber: 1gSugar: 3gVitamin A: 512IUVitamin C: 13mgCalcium: 150mgIron: 2mg
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