Ginisang Upo

Ginisang Upo
Ginisang Upo. I grew up in the province, far up north, Vigan, Ilocos Sur. Northern Luzon is famous for vegetable dish the original place of Pinakbet. Most likely I will make a post in the future. In the province a meal would always be of vegetable dish, these are harvested at the vegetables backyard right before cooking. Cooking would be simply boiled with fish bagoong garnished with broiled fish.

Most of the vegetables that are mentioned in Bahay Kubo are also available here in Abu Dhabi. It comes from India and other neighboring Middle Eastern countries like Jordan ect. One such is Upo, you can always find it on small neighborhood grocery stores or at Abu Dhabi Cooperative Society Supermarket.

Upo has a distinctive taste that captures the taste buds of even the non vegetable lovers. On this post Upo is cooked sautéed with pork and shrimp.



200 g. pork, cut into short strips
250 g. small size shrimp
3 pcs. small size upo cut into short strips
1/2 head garlic, minced
1 medium size onion, chopped
1 big size tomato, chopped
1/4 c. patis
vegetable oil

Cooking procedure:

Wash shrimp thoroughly and drain. Remove head, peel off shell and tail of each shrimp. Set aside head, shell and tail. Slice each shrimp at the back and remove intestine. Using pestle and mortar pound shrimp head, shell and tail to extract juices, dilute in 2 c. of warm water. Pass thru a sieve to separate shells from the juice. Set aside shrimp juice. In a sauce pan, sauté garlic, onion and tomato. Add pork and shrimp, stir fry for 1-2 minutes. Add in patis and shrimp juice cook for another 2-3 minutes. Add upo simmer for 5-10 minutes or until the upo is half cooked. Serve hot.


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