Ginisang Upo with Sotanghon, White Gourd with Vermicelli Noodles

Ginisang Upo with Sotanghon, White Gourd with Vermicelli Noodles
Ginisang Upo with Sotanghon, White Gourd with Vermicelli Noodles. I found this newly picked upo at the Thai Store near my place. It is a bit pricey but I have been craving for real Pinoy vegetables lately. Without hesitation I bought a medium size piece and with it a small pocket of sotanghon noodles. What was in my mind was a soupy sautéed upo with sotanghon, cooked with pork strips and shrimps. I do have several upo dish in the archives but this is the first time I added sotanghon with ginisang upo. The recipe is not new in fact I had this before at several carinderias back in Manila. The sotanghon noddle definitely goes well with upo beside its intended carinderia use as extender.

Here is the recipe on how I cooked Ginisang Upo with Sotanghon, White Gourd with Vermicelli Noodles.

  Upo, White Gourd

Ingredients:
1 medium size upo, white gourd, peeled, sliced
100 grams vermicelli noddles, soaked in water, drained
250 grams pork, boiled, cut into short strips
200 grams small size shrimp, shelled
1/4 head garlic, chopped
1 medium size onion, chopped
2 medium size tomato, chopped
1/4 cup fish sauce
vegetable oil
salt

   Ginisang Upo with Sotanghon - Cooking Procedure

Cooking procedure:

In a sauce pan, sauté garlic, onion and tomato until fragrant. Add in pork and stir cook for 1 to 2 minutes. Add in fish sauce and stir cook for 2 to 3 minutes. Add the shrimp and stir cook for another 1 to 2 minutes. Add about 2 to 2 1/2 cups of water let boil and simmer for 2 to 3 minutes. Now add in the white gourd and vermicelli noodles, continue to cook for 3 to 5 minutes or until vegetables are just cook stirring occasionally. Correct saltiness if required. Serve immediately before the vermicelli noddles absorb all the liquid.

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