Skip to main content

Ginisang Upo, Togue and Kalabasa with Shrimps

I just love cooking a mix and match dish throwing what ever is available in the fridge. This time is another version of the Ginisang Upo at Togue dish that is simple and delicious.




Actually, its just adding kalabasa and getting rid of the pork from the other recipe. Though this one is more soupy, you can adjust it to be more of a stir-fry dish that's perfect on the side. 

Here's a simple recipe for Ginisang Upo, Togue at Kalabasa na may Hipon


Ingredients
  • 1 cup tawgi (togue/mung bean sprouts), wash and cleaned
  • 1 cup kalubay (upo), sliced
  • 1 cup sliced kabalasa
  •  1/2 Shrimps, with "shells"
  • 3 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 tomato, sliced
  • Salt and Pepper (or shrimp bouillon cubes)
  • 1/2 cup water (adjust)


How to cook Ginisang Upo, Togue at Kalabasa na may Hipon
  1. In a pan, saute in oil  garlic, onion and tomatoes then add togue.
  2. Add water and season with salt and pepper (or broth cubes.). 
  3. Bring to a boil then add shrimps, kalabasa and calubay
  4. Cook for 3-5 minutes or until the shrimps turns orange and the vegetables are cooked
  5. Remove from heat and serve.
When everything's done, just enjoy every spoonful of this simple and delicious dish. Extra rice, please!

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...