Ginisang Upo(bottle gourd)

Ginisang Upo……….This reminds me of my college weekly cycle menu. I would say it is part of my weekly menu not because it is my favourite, but it is one of the meal that I can afford to buy. I usually have a lunch of vegetables such as pinakbet, munggo, ginisang toge and a steamed rice plus the free “soup”. If I can still remember, I usually order half serving of vegetables that would cost me like P5.00 and a cup of steamed rice at P3.00, so in total I can have a lunch of P8.00 or equivalent to approx 0.25 cents in NZD or about 0.20 cents USD. Can you have that cheap meal in your country?……………………Did you know that bottle gourd are one of the few vegetable that is very good for balancing liver function. It is often recommended by ayurvedic physicians when the liver is inflamed and cannot efficiently process food for maximum nutrition and assimilation………..

Ingredients: Good for 3-4 persons

• 2 tbsp olive oil
• 2 cloves chopped garlic
• 1 small white onion sliced
• 20 pcs peeled shrimp
• 1 small Upo sliced
• 1 tsp achuete powder
• salt & pepper
• 1 tbsp fish sauce
• 1/2 cup water

Procedures:

• In a sauce pan, heat oil and saute garlic and onions. add in shrimp and vegetable upo. stir fry for about 3 minutes then seasoned with salt nad pepper. add in water and boil for another minute.
• Adjust taste by adding fish sauce.
• Enjoy!