Ginisang Upo

Posted byNoriePosted inRecipe, Side dishes, Vegetables
(Squash/Opo Squash/Gourd)

Upo squash can be found readily in Asian stores but seldom found in regular grocery stores. I went shopping at a regular store one day and found a bin full of fresh upo. I could not believe my eyes so I looked it over a few times to make sure I was not seeing things or if it was really what I thought it was.

It may be called “OPO” or “GOURD” in American stores. This is the short variety of this squash but the ones we are familiar with are the very long ones that could be as long as a yard.

I’m glad that perhaps somebody developed this short version because the very long ones are too big that a mere one can feed a family of 12 with some leftovers. But for just two people this small one is plenty.

First, the skin needs to be pared with a potato peeler then the seeds and the spongy center need to be sliced off. Next, they need to be diced for this particular dish.

Prepare the ingredients:

  • 1 small upo squash diced (see above)
  • 1 med. Onion, minced
  • 1 clove garlic, crushed and minced
  • 1 med. Roma tomato diced
  • ¼ cup diced or julienned salt pork or bacon pieces
  • ¼ pound fresh shrimp, shelled (you can omit the shrimp if you use shrimp bouillon cube)
  • 1 cup shrimp broth (from the shells) or 1 cup water with 1 shrimp bouillon cube
  • Patis or Salt and Pepper
  • 1/4 tsp. MSG

Proceed to the basic saute procedure:

Cook the salt pork or cut up bacon in a skillet with a little water. Cook until the fat is rendered from the meat and the meat is browned. Remove from the pan. In the same fat (add a tablespoon of oil if there was not enough fat), saute the garlic briefly until fragrant and follow with the onions, cook stirring until soft. Add the tomatoes and cook stirring continuously until soft and cooked. Add the shelled shrimp if using, and let cook for a minute stirring. Add 1 cup of water or shrimp juice and let boil. Add the shrimp bouillon cube if using plain water and boil until dissolved. Add the diced upo and cook until upo is soft. The white of the upo will change from opaque to semi transparent when done. Add salt and pepper to taste. Add 1/4 tsp. MSG or Accent if desired.

If you have fresh unshelled shrimp and want to know how to make shrimp juice, click on Glossary and scroll down to find the title “Shrimp Juice”.

A good complement to this dish is fried fish or grilled pork chops. Of course, we eat it with white rice. Filipino meals do not distinguish a main dish from side dishes. The main food or dish is the rice and everything else on the table are side dishes.

Use patis (fish sauce) to season at the table.