"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Saturday, April 09, 2011

Upo Guisado with Sotanghon

As we observe Lenten season here in the Philippines, we abstain from eating meat such as pork,beef and chicken on Wednesdays and Fridays. It has been a practice I'm accustomed to as Catholic.
Here is another simple dish which is perfect for this season, it's white squash or bottle gourd and is locally to known to us as "Upo" cooked with sotanghon. This dish goes perfectly paired with fried fish.

Upo Guisado with Sotanghon
Ingredients:
1 small upo (about 5 cups when seeded and chopped thinly)
187g vermicelli (sotanghon or bean thread noodles)
200g shrimps, peeled
2 tomatoes, chopped
1 onion, chopped
3 cloves garlic, minced
1 pack 18g all-in-one seasoning paste Del monte
1 1/2 cups water
salt and pepper, to taste
2 tbsp oil

How to prepare:
> Soak the vermicelli noodles in a bowl of water. Set aside.
> Heat oil in a pan, saute onion, garli, tomatoes, add shrimp.
> when shrimp turns orange, add the seasoning paste and water.Let boil.
> Add the upo.Stir. Cover and simmer for 3 minutes.
> Season with salt and pepper.
> Remove vermicelli noodles from water. Add the vermicelli to the pan. Cook for another 2-3 minutes.




2 comments:

Shobha said... Reply To This Comment

Nice recipe...It is a complete meal by itself...different combination.

Kitchenette said... Reply To This Comment

thanks Shobha!

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