Batso nga Tabungao

Batso nga Tabungao
Batso nga Tabungao is one of my favorite Ilocano vegetable dish. It is a ginisang upo flavored and colored with annatto. The only difference from the regular ginisang upo is the way it is cut up, the upo is diced into small pieces instead of slices. The annatto gives a distinctive taste to the vegetable and the vibrant orange tint which gives an added visual appeal to the dish. It is important not to overcook the vegetable.

Ingredients:

200 g. pork, boiled, diced
250 g. small size shrimp
1 medium size upo, diced
1/2 head garlic, minced
1 medium size onion, chopped
1 big size tomato, chopped
1/4 c. patis
cooking oil
salt
2 tbsp. annatto water extracted
from 1/2 cup anatto seeds

Batso nga Tabungao - Cooking Procedure

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 to 2 minutes. Add in patis and shrimp juice cook for another 2 to 3 minutes. Add upo and annatto water, simmer for 5 to 10 minutes or until the upo is half cooked, season with salt to taste. Serve hot

2 comments:

Kai said...

We also refer to upo as tabungao in Pangasinan. Annatto is achuete? We use lots of tomatoes in ginisang diced tabungao so it turns orange naturally.

;
ut-man said...

Kai, I agree Ilocano and Pangasinan share a lot of words and almost similar cuisine.

;

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