GINISANG UPO NA MAY HIPON RECIPE
AJI-NO-MOTO® UMAMI SEASONING
2 Tablespoons (30 ml) Cooking oil
1/4 cup (60 grams) Onions, thinly sliced
2 Tablespoons (30 grams) Garlic, finely chopped
1 cup (119 grams) Tomatoes, chopped
1/3 cup (80 grams) Shrimps, peeled, deveined
3/4 cup (187 ml) Water
3 cups (360 grams) Upo, sliced
1/2 pack (5.5 grams) AJI-NO-MOTO® Umami Seasoning
1 teaspoon (5 grams) Salt
1/8 teaspoon (0.3 grams) Pepper, black, ground
Reduced sodium by 30%
Original sodium content: 2 teaspoons (10 grams) Salt
|Calories per serving (kcal)||65.3|
|Dietary Fiber (g)||1.0|
Good to Know Nutrition Facts!
Bottle gourd is rich in Fiber that helps in preventing constipation and other digestive disorders.
Preparation time: 15 minutes
Cooking time: 15 minutes
- SAUTÉ. In a pan, heat oil. Sauté onion, garlic and tomatoes. Add shrimps and continue cooking for 3-5 minutes.
- SIMMER. Add water and upo, simmer for 5 minutes.
- SEASON. Season with AJI-NO-MOTO®, add salt and pepper, mix well.
- SERVE. Transfer to a serving plate, serve and enjoy.
Makes 8 servings
Serving size: 1/2 cup (100 g)
Cut the bottle gourd few minutes before cooking to avoid discoloration.