Batso, Batcho, Sautéed Upo with Dried Shrimp

Batso, Batcho, Sautéed Upo with Dried Shrimp
Batso, Batcho, Sautéed Upo with Dried Shrimp. The Ilocano version of ginisang upo is flavored and colored with atsuete or annato. The Ilocano name of the dish is Batso nga Tabungao. The upo is diced into small pieces instead of slices. This is the second version of the dish, instead of using fresh shrimp I instead used dried shrimp or hibe.

Batso, Batcho

Using dried shrimp resulted stronger flavour, not to mention it is cheaper compared to fresh shimp. As I said in my previous post in cooking upo, it is important not to overcook the vegetable. Here is the recipe on my second version of Batso, Batcho, Sautéed Upo with Dried Shrimp.

Ingredients:


Batso - Hibe

250 grams pork, boiled, diced
1/2 cup dried shrimp, hibe
1 medium size upo, diced
1/2 head garlic, chopped
1 medium size onion, chopped
1 big size tomato, chopped
1/4 cup fish saucer
1-2 tsp. annatto powder
cooking oil
salt

Cooking procedure:

Batso - Cooking Procedure

Rinse the dried shrimp and soak with water for 25 to 30 minutes, drain and keep aside. In a sauce pan sauté garlic, onion and tomato. Add pork and shrimp, stir fry for 1 to 2 minutes. Add in the fish sauce continue to stir cook for cook for 2 to 3 minutes.

Add in 1 1/2 to 2 cups of water bring to a boil and simmer for 3 to 5 minutes. Add in the upo and annatto diluted in 1/4 of water, and continue to cook for 5-8 minutes or until the upo is half cooked, season with salt to taste. Serve hot.

See other Upo Recipe:

Ginisang Pansit Bihon with Upo
Ginisang Upo with Sotanghon
Ginisang Upo
Batso nga Tabungao

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