Ginisang Upo with Halaan

🌊🍲 Dive into a delicious bowl of Ginisang Upo with Halaan! 🥄🍤 This Filipino dish is perfect for any vegetable and seafood lover! 🌿🧅🌶️ #GinisangUpo #Halaan #FilipinoFood 🇵🇭🍴 Ginisang Upo with Halaan is a classic Filipino dish of sauteed bottle gourd and clams. A nutritious and flavourful meal

Ginisang Upo is a classic Filipino dish that features tender bottle gourd, or upo that is sauteed with garlic, onions and tomatoes. Typically cooked with fatty pork cubes, shrimps or sardines, this dish is a favourite in many Filipino households, as it is easy to make and packed with delicious flavours. It is a staple dish in many Filipino homes and is often served as a budget friendly comfort food.

Upo, or bottle gourd, is a common vegetable in the Philippines and is often used in Filipino cooking. Halaan, or Manila clams, are also widely available in the Philippines and are a popular ingredient in some Filipino seafood dishes. We rarely see these two ingredients together as most sauteed vegetable dishes in the Philippines uses pork as its primary choice of protein, it is cooked on some Filipino households but not as a sauteed vegetable but as a soup. Today we are combining these two ingredients creating this wonderful dish we have today, can’t see a recipe of this online so I can call this an Ang Sarap Original, it is definitely much tastier variety of Ginisang Upo, with the mild briny seafood flavour fusing together with the sweetness, acidity, and umami flavours of tomato and the mild and slightly sweet flavour of bottle gourd, this is a match made in heaven, a dish that is bursting with flavours and nutritious.

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Ginisang Upo with Halaan

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  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino


Ginisang Upo with Halaan is a classic Filipino dish of sauteed bottle gourd and clams. A nutritious and flavourful meal



Units Scale
  • 1 kg fresh Manila clams, thoroughly cleaned
  • 1 bottle gourd (about 15 inches in length), peeled and sliced
  • 2 pcs medium tomatoes, chopped
  • 1 cup water
  • 4 cloves garlic, minced
  • 1 medium onion, finely chopped
  • oil
  • salt
  • freshly ground black pepper


  1. In a pot bring 1 cup of water to a boil then add the Manila clams, cover the pot and cook until all clam shells open, around 4 minutes. Set aside reserve the liquid.
  2. Remove clam meats from shell then set it aside.
  3. In a wok heat oil then sauté garlic and onions.
  4. Add chopped tomatoes cook for 2 minutes
  5. Add the sliced bottle gourd then stir fry for 2 minutes
  6. Add reserved boiling water from clams, salt and freshly ground black and simmer for 8 minutes
  7. Add the reserved clam meat, give it a good mix then serve.


4 Responses

  1. My mom cooks those clams very often during the hot humid summer season. She combines them with bitter melons or other kinds of summer squashes. Love the idea of using bottle gourds here.

  2. A seafood lover here! 🙂
    Such a delicious dish packed with lovely flavours and textures. I’m definitely intrigued with this bottle gourd – need to give it a try. And the sauce / broth itself looks so rich and flavourful; I’d definitely need to have some rustic bread to soak it up!

  3. suituapui says:

    Those clams would make the dish taste so very sweet and nice.

  4. Oh, anything with clams catches my attention! (mussels, too!) This is a beautiful dish, Raymund.

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