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Batso nga Tabungaw

Batso nga Tabungaw

Level up your ginisang upo with this tasty Ilocano Batso nga Tabungaw recipe! It's delicious, nutritious, easy to make, and budget-friendly. This mouthwatering vegetable dish is perfect with your favorite grilled meat or fried fish!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 tbsp oil
  • 2 shallots, peeled and chopped
  • 3 clove garlic, peeled and minced
  • 1 lb ground pork
  • 2 large tomatoes, chopped
  • 1 cup water
  • 2 medium upo, peeled and diced
  • 1 cup hot water
  • 1 tsp annatto powder
  • 1 sachet chicken bouillon (8 gms)
  • 3 tbsp bagoong monamon (juice only)
  • 0 Salt and pepper to taste

Instructions

  1. Drop in the garlic, onion and sauté just until they soften.

  2. Add ground pork and cook, breaking apart with the back of the spoon, until nice and browned.

  3. Add tomatoes and cook, mashing with the back of the spoon, until softened and release juices.

  4. Add 1 cup of water and bring up to a rolling boil. Lower heat, cover, and Cook it until ground pork is cooked.

  5. Mix 1 cup of hot water and annatto powder. Stir until dissolved.

  6. Add upo to the pan.

  7. Add annatto water, chicken bouillon, and bagoong monamon. Stir to distribute.

  8. Bring it to a boil. Cover and Keep cooking for about 8 to 10 minutes or until upo is tender-crisp.

  9. Add salt and pepper to taste. Serve it while it's hot.

  10. The best way to peel the bottle gourd is using a vegetable peeler.

  11. It has a high moisture content and will expel liquid as it cooks, so add water sparingly.