Eggplant Batsu – Kualing Pinoy

This post is sponsored by Maggie. All opinions are mine alone.

Level up your ginsang with this delicious treat Black people Ilocano recipe! It’s delicious, nutritious, easy to make, and budget-friendly. A delicious vegetable dish that you can enjoy as a main course or with your favorite grilled meat or fried fish!

Bottle gourd, known as calabash or locally as upo in Tagalog, tabungaw or tabungao in Ilocano, and Kandol in Ibanag, is a viticultural fruit grown in warm tropical climates. The young fruits are edible and mainly consumed as vegetables, while the mature squash is used in decorations, pots or containers.

I love upo because it has a mild, delicate flavor with a touch of sweetness that pairs well with various culinary applications. It is also relatively cheap and plentiful throughout the year. If you want more ways to enjoy it, check out my Pancit Ubu and Sotangon recipes in Ubu Soup Recipes.

What is batso ng tabungaw

Patso or pacho is an Ilocano style oppo dish sautéed with onions, garlic, and tomatoes. It is flavored with bagoong monamon and annatto powder. Pork or shrimp are usually added to enhance the protein and flavor.

Note the ingredients

• You- For best results, choose small pumpkins. They should be firm and have smooth, light green skin that is free of bruises, spots or yellow discolorations.
• oil- Use a neutral-tasting oil such as avocado, canola, or vegetable oil. Skip depending on how fat or lean the ground pork is.
• gRound ham-For extra protein and flavour. You can also use shrimp or other cuts of pork, such as belly (limpo) or shoulder (kasim).
• Leeks, garlic and tomatoes– The triad of Filipino “soup” cooking.
• Bagong Monamon- Fermented anchovies that provide a boost of saltiness and umami. If you prefer, you can substitute fish sauce (pattis).
• Annatto powder or seeds-It is also called achiote or atsoite. It gives the dish a deep red-orange color and a sweet and nutty taste
• Delicious magic-All-purpose seasoning for extra flavor
• water-You can substitute pork broth for added depth.
• Salt and Pepper– Enhance flavor and add a touch of zing

Cooking steps

1. Prepare by peeling the skin and cutting them into uniform sizes to ensure they cook evenly. When the squash is young, the seeds are soft and edible. If they are more mature, scoop out the seeds and spongy interior, as the seeds can be very difficult to consume and the spongy flesh is tender when cooked.
2. Fry the shallots and garlic in a pan with hot oil until fragrant.
3. Add the ground pork and break it up with the back of a spoon. Cook until light brown. Add the tomatoes and cook until softened and releasing juices.
4. Add water and leave the meat on low heat until completely cooked. Add up to the pan. Dissolve the annatto powder in hot water and add it to the pan.
5. Season with Magic Sarap and Anchovy Monamon. Stir to distribute.
6. Continue cooking until the meat is tender and crispy. Remove from the heat with more force than you’d like, as it will continue to cook and soften in the residual heat. Season with salt and pepper if needed.

How to apply and store

• Ilocano-style ginisang upo with giniling is delicious as a main dish with steamed rice, your favorite grilled limbo, or fried fish like daeng na bangus.
• Leftovers can be stored in an airtight container and refrigerated for up to 3 days. Upo doesn’t freeze well; It becomes soft when frozen or thawed.
• Reheat in a wide skillet over medium heat to 165°F, stirring well to distribute the heat. Or heat in the microwave in 1- to 2-minute intervals until heated through, stirring well in between.

Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!

Pacho nga tabungao is a delicious Ilocano vegetable dish made with pumpkin and ground pork. It’s easy to make, budget-friendly, nutritious and delicious.

Preparation time: 10 minutes minute

Cooking time: 20 minutes minute

Total time: 30 minutes minute

turn: the Maine plate

4 Shares

ingredients

• 1 Tablespoon oil
• 2 Leeks are peeled and chopped
• 3 clove Peeled and chopped garlic
• 1 fairy Ground pork
• 2 big Chopped tomatoes
• 1 cup water
• 2 Mediation Peeled and cut into cubes
• 1 cup Hot water
• 1 small spoon Annatto powder
• 1 The bag Magic Flavor (8g)
• 3 tablespoons Anchovy monamon (juice only)
• Salt and pepper to taste

directions

• In a wide frying pan, heat the oil. Add onions and garlic and cook until tender.

• Add the ground pork and cook, breaking it up with the back of a spoon, until lightly browned.

• Add the tomatoes and cook, mashing them with the back of a spoon, until they soften and release their juices.

• Add one cup of water and bring to a boil. Reduce the heat, cover and cook until the ground pork is cooked.

• In a bowl, mix one cup of hot water and annatto powder. Stir until dissolved.

• Add up to the pan.

• Add annatto water, magic syrup and sweet potatoes. Stir to distribute.

• Bring to a boil. Cover and continue cooking for 8 to 10 minutes or until tender and crispy.

• Add salt and pepper to taste. Serve hot.

Notes

• The best way to peel bottle gourd is to use a vegetable peeler.
• It has a high moisture content and will expel liquids as it cooks, so add water sparingly.

Nutrition information

Calories: 360Calories, Carbohydrates: 7g, protein: 21g, fat: 28g, Saturated fat: 9g, Unsaturated fats: 3g, Monounsaturated fats: 13g, Unsaturated fats: 0.01g, Cholesterol: 82mg, sodium: 1245mg, Potassium: 570mg, Fiber: 1g, sugar: 3g, Vitamin A: 106international unit, Vitamin C: 10mg, Calcium: 58mg, iron: 2mg

This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.