Last time I had posted a Guisadong upo recipe but we used just half of it as these vegetables are really huge in size. The average size of a bottle gourd would be around 2 feet in length but in places that these are common you tend to find smaller ones but I guess here in New Zealand you don’t have much option, so I have to buy the whole thing and use it in two separate occasions. Now I was left with the other half and I want to do something different and use this as the main ingredient, now the problem is that I know only one recipe for this wonderful ingredient and perhaps most of the Filipinos do, apart from adding this as an ingredient in Misua or Tinola. So it’s time to search online for recipes that use bottle gourd.
This vegetable is a bit uncommon so when you search the results only shows Indian curries, there’s a few for Guisadong upo and there is one that is stir fried with spinach leaves. I was interested in the latter as we have some spare spinach leaves to use, and according to the author of that blog post it was of a Chinese origin which definitely ticks my box as me and my wife loves Chinese cuisine. Now I made some revisions to the recipe due to the ingredients available to us currently and here is my version.
these two veges are so nutritional, esp bitter gourd. lovely food.
I have never eaten a bottle gourd before – not sure I have ever seen one either.
Always glad to learn about new to me food here. Sounds delicious!
The recipe itself doesn’t have spinach leaves listed
Apologies for missing that one out, updated the recipe now to reflect.