Ginisang Upo with Shrimp and Garlic

Upo softens quickly and absorbs the flavour of garlic and tomatoes. Add shrimp late so it stays tender, and cut the gourd evenly so the pieces finish together.

Ingredients for four servings

• 1 medium upo, peeled, seeded if mature, and cut into bite-sized pieces
• 300 g peeled, deveined shrimp
• 1 onion, chopped; 3 garlic cloves, minced; 2 tomatoes, chopped
• 1 tablespoon oil, 1/2 cup water, fish sauce or salt to taste, black pepper

Method

1. Heat the oil in a wide pan. Soften the onion, then cook the garlic and tomatoes until the tomatoes break down.
2. Add the upo and water. Cover and simmer for about 5 to 8 minutes, checking early; young upo cooks faster.
3. Add the shrimp and cook just until pink, opaque and firm. Season lightly with fish sauce or salt and pepper.
4. Serve immediately with rice, spooning the light broth over each portion.

Do not overfill the pan with water: upo releases liquid as it cooks. If using frozen shrimp, thaw it safely in the refrigerator and drain it before adding. Keep raw shrimp and ready-to-eat ingredients separate. FoodSafety.gov advises cooking shrimp until its flesh is pearly or white and opaque.