Ginisang Upo at Hipon

Name: Ginisang Upo at Hipon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 Servings
Ingredients: ½ pound medium shrimp, head on; ¾ cup water; 2 medium upo; 1 tablespoon oil; 1 onion, peeled and sliced thinly; 2 cloves garlic, peeled and minced; 2 medium tomatoes, chopped; 1 tablespoon fish sauce; salt and pepper to taste

User Reviews

3.6

54 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 Servings
Calories
141 kcal
Course
Side Dish, Main Course
Cuisine
Filipino

Ginisang Upo at Hipon

Gemma Fleming

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Ginisang upo with shrimp is nutritious as it is delicious. This Filipino vegetable dish is easy to make and the perfect with steamed rice.

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Ingredients

Servings

½ pound medium shrimp, head on
¾ cup water
2 medium upo
1 tablespoon oil
1 onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
2 medium tomatoes, chopped
1 tablespoon fish sauce
salt and pepper to taste

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Instructions

Peel and devein shrimp, reserving heads.
In a bowl, combine shrimp heads and water. With the back of a spoon, mash heads to extract the juice. Strain and discard shrimp heads. Reserve the liquid.
Cut and discard stem and lower end of upo. Using a peeler or a paring knife, peel skin. Cut the gourd lengthwise.
If the interior is "too spongy" and has mature seeds, remove spongy flesh using a spoon and discard. Slice halves again lengthwise into halves and then slice into ½ inch thickness.
In a wide pan over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
Add tomatoes and continue to cook, mashing regularly with the back of a spoon, until softened.
Add fish sauce and cook for about 1 to 2 minutes.
Add shrimp and continue to cook just until color changes to pink.
Add upo and stir gently to combine.
Add the reserved liquid and bring to a boil.
Continue to cook, uncovered, for about 5 to 6 minutes or until upo is tender yet crisp and shrimp are cooked.
Season with salt and pepper to taste. Serve hot.

Notes

Cut the gourd into uniform size to ensure even cooking.
For the best texture, do not cover during cooking as the upo will expel a lot of liquid. Take off from the heat while still tender-crisp as it will continue to cook in the residual heat.

Nutrition Information

Show Details

Calories 141kcal (7%) Carbohydrates 11g (4%) Protein 13g (26%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 143mg (48%) Sodium 802mg (33%) Potassium 442mg (13%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 512IU (10%) Vitamin C 13mg (14%) Calcium 150mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 141 kcal

% Daily Value*

Calories	141kcal	7%
Carbohydrates	11g	4%
Protein	13g	26%
Fat	5g	8%
Saturated Fat	1g	5%
Cholesterol	143mg	48%
Sodium	802mg	33%
Potassium	442mg	9%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	512IU	10%
Vitamin C	13mg	14%
Calcium	150mg	15%
Iron	2mg	11%