Ginisang Upo at Sardinas
Sardines with bottle gourd squash is nutritious as it is delicious. It's easy to make and budget-friendly, too! Great with steamed rice!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large upo
- 1 tablespoon canola oil
- 2 cloves garlic, peeled and minced
- 1 onion, peeled and sliced thinly
- 2 medium Roma tomatoes, chopped
- 1 tablespoon fish sauce
- 2 cans (5.5 ounces each) tomato-based Sardines
- 2 cups water
- salt and pepper to taste
Instructions
- 1
Cut and discard ends of upo. Using a peeler, peel skin. Cut the gourd lengthwise.
- 2
If the interior is "too spongy" and has mature seeds, remove spongy flesh using a spoon and discard. Slice gourd lengthwise into halves and then slice into 1/2 inch-thick pieces.
- 3
In a pot, heat oil. Add onions and garlic and saute until softened.
- 4
Add tomatoes and continue to cook until slightly softened.
- 5
Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
- 6
Add sardines and gently break into pieces, if desired.
- 7
Add water and bring to a boil.
- 8
Add upo and stir to combine. Continue to cook for about 5 to 7 minutes or until upo are tender yet crisp.
- 9
Season with salt and pepper. Serve hot.