Ginisang Upo (Sautéed Bottle Gourd)
A light and refreshing Filipino vegetable dish made with bottle gourd, shrimp, and tomatoes. This version is nut-free and suitable for those with allergies.
Ingredients
- 1 medium Bottle Gourd (Upo)
- about 225 g Shrimp (peeled and deveined)
- 3 cloves Garlic
- 1/2 medium Onion
- 1 medium Tomato
- 1 tbsp Fish Sauce
- 1 tbsp Cooking Oil
- 1/4 cup Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and slice the bottle gourd into thin pieces.
- 2Heat cooking oil in a pan over medium heat.
- 3Sauté garlic, onion, and tomato until fragrant.
- 4Add the shrimp and cook until pink.
- 5Add the bottle gourd and fish sauce, then stir in the water.
- 6Cover and simmer until the bottle gourd is tender, about 15-20 minutes.
- 7Serve hot with rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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