Ginisang Upo na May Sardinas:

• 3 cups bottle gourd sliced
• 11 ounces sardines in can with tomato sauce
• 2 teaspoons Knorr Liquid Seasoning
• 1 onion diced
• 3 cloves garlic crushed
• ½ cup water
• 3 tablespoons cooking oil
• ½ teaspoon lemon juice
• Salt and ground black pepper to taste

Misua with Upo and Ground Pork:

• 3 cups bottle gourd sliced
• ½ lb. ground pork
• 1 Knorr Pork Cube
• 1 ounce Chinese vermicelli misua
• ¼ cup green onions chopped
• 1 onion chopped
• 4 cloves garlic chopped
• 2 tablespoons toasted garlic
• 4 cups water
• 3 tablespoons cooking oil
• Fish sauce and ground black pepper to taste

Ginataang Upo:

• 3 cups bottle gourd sliced
• 45 grams Knorr Ginataang Gulay Mix
• ¼ cup dried anchovies
• 1 tablespoon white vinegar
• 1 onion chopped
• 4 cloves garlic chopped
• 2 thumbs ginger crushed
• 3 Thai Chili pepper
• 1 ½ cups water
• 3 tablespoons cooking oil
• Fish sauce and ground black pepper to taste

Chicken Tinola:

• 5 ounces chicken cut into serving pieces
• 3 cups bottle gourd sliced
• 1 Knorr Chicken Cube
• 1 ½ cups spinach
• 1 onion chopped
• 4 cloves garlic chopped
• 3 thumbs ginger crushed
• 5 cups water
• Fish sauce and ground black pepper to taste