Batso nga Tabungao

Batso nga Tabungao is an Ilocano vegetable dish made with sliced bottle ground and small shrimps sautéed together with garlic, onions, tomato and annatto, a dish almost similar to Ginisang upo but instead of using pork this dish usually uses small shrimps and with a bit of help from annatto seeds, it gives that unique colour and a bit of a floral flavour. Best consumed with rice and/or with other fried or grilled viands. Mangan tayon!

Batso nga Tabungao
Prep time
Cook time
Total time
Serves: 5-6
  • 1 small size upo (bottle gourd), diced
  • 250 g small size shrimps, shells and head removed
  • 2 medium tomatoes, chopped
  • 1 tsp annatto powder diluted in 2 tbsp water
  • 6 cloves garlic, minced
  • 1 onion, chopped
  • 2 cups water
  • fish sauce
  • freshly ground black pepper
  • oil
  1. In a deep pan add oil then lightly toast shrimp shells and head. Once toasted add 2 cups of water bring it to a boil then simmer for 5 minutes. Let it cool down.
  2. Place in a food processor then pulse for a few seconds but do not chop it in very small pieces.
  3. Using a slotted spoon, press the shells to extract more juices then run it through a fine sieve to get a clean stock, set aside the stock.
  4. Using the same pan, add oil then sauté garlic and onions for 2 minutes in low heat.
  5. Add the tomatoes then continue to sauté until tomatoes are soft.
  6. Bring heat to high, add the upo then stir fry for a minute the pour the reserved stock together with the diluted annatto powder. Simmer in high heat, uncovered for 5 minutes.
  7. Add the shrimps, continue to cook for 2 minutes.
  8. Season with fish sauce and freshly ground black pepper, turn off heat then serve.



1 Response

  1. kitchenriffs says:

    Golly! This is just loaded with flavor, isn’t it? And pretty easy to prepare — a real plus since most of us are so busy. Thanks!

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