Batso nga Tabungao

Batso nga Tabungao is a vegetable dish prepared with bottle ground and small shrimps sautéed together with garlic, onions, tomato and annatto.

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

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins
• Yield: 5-6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Batso nga Tabungao is a vegetable dish prepared with bottle ground and small shrimps sautéed together with garlic, onions, tomato and annatto.

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Ingredients

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• 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

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Instructions

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.

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