Batso with Pasayan, Ginisang Upo with Hipon

Batso with Pasayan, Ginisang Upo with Hipon. Batso is an Ilocano dish made up of diced upo or bottle gourd flavored and colored with atsuete or annatto. Batso or some call it batcho is nuclear in color because of the annatto coloring.

The dish is very tasty and really goes very well with white rice. It can be a side dish but it is normally serve as a vegetable main dish. Click the link list below to check out some of my batso recipes and upo recipes in
the archives.

Batso, Batcho, Sautéed Upo with Dried Shrimp

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

Today I want to share a level up version of the Ilocano Batso. Instead of using a regular shrimp and pork, I used large size shrimp as “sahog” for our batso. Our Batso with Pasayan, Ginisang Upo with Hipon as expected results a more appealing not to mention the already natural yumminess of the dish. Cooking is basically the same with any regular batso. Here is the recipe of my Batso with Pasayan, Ginisang Upo with Hipon.

Ingredients:

1/2 kilo large shrimp, trimmed

1 medium size upo, skinned, diced

1/2 head garlic, peeled, chopped

1 medium size onion, peeled, chopped

1 big size tomato, chopped

1/4 cup fish sauce

2-3 tsp. annatto powder

cooking oil

salt

Cooking procedure:

In a large sauce pan sauté garlic, onion and tomato. Add in the fish sauce and about 1 1/2 to 2 cups of water bring to a boil and simmer for 3 to 5 minutes. Add in the shrimp and continue to cook for 1 to 2 minutes. Add in the upo and annatto diluted in 1/4 of water, and continue to cook for 5 to 8 minutes or until the upo is half cooked, season with salt to taste. Serve hot with rice.