UPO, or bottle gourd, is a versatile and nutritious vegetable commonly used in Filipino cuisine. Here are a couple of popular ways to prepare it:
Cooking Methods:
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Ginisang Upo (Sautéed Bottle Gourd):
- Ingredients: Upo, garlic, onions, tomatoes, ground pork or shrimp, fish sauce, and black pepper.
- Method: Sauté garlic and onions until fragrant. Add tomatoes and cook until soft. Stir in ground pork or shrimp and cook until browned. Add sliced upo and season with fish sauce and black pepper. Cook until the upo is tender but still crisp.
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Tinolang Manok with Upo:
- Ingredients: Chicken, upo, ginger, garlic, onions, fish sauce, and pepper leaves.
- Method: Sauté garlic, onions, and ginger until fragrant. Add chicken pieces and cook until lightly browned. Pour in water and bring to a boil. Add sliced upo and cook until tender. Season with fish sauce and add pepper leaves before serving.
Storage Tips:
- Refrigeration: Store fresh upo in the refrigerator if you plan to use it within a few days. Keep it in an airtight container or wrap it tightly in plastic wrap.
- Freezing: For longer storage, peel and slice the upo, then blanch it briefly in boiling water before freezing. Place it in a freezer-safe bag, removing as much air as possible before sealing. It can be stored in the freezer for up to three months.
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The image is for illustrative purposes only. The actual product may vary.