Filipino food, except for chicken adobo, has been absent from my family dinner table for far too long. A few weeks ago I made chicken adobo, lumpia Shanghai, and turon saba! Turon saba is essentially a plantain rolled into a spring roll wrapper and fried in sugar. I had only tried making turon saba once before without a recipe, so this time I googled a recipe and the result was fantastic! (The turon pictured here is without jackfruit). I’m so excited to make them again this weekend for friends. If you’re in Chapel Hill, come on over!
My parents visited last weekend and handed over one of their prized garden vegetables, squash, also known as upo or opo. Unfortunately, I chopped it before thinking of taking a photo. It had to be at least 1.5 ft long. Upo, a mildly flavored squash/gourd, can usually be found at your local Asian market.
image from Epicurious, A Visual Guide to Asian Fruits and Vegetables
Upo with Shrimp
- 1.5 cup of upo (peel the skin, scoop out the seeds, and dice into bite-sized pieces)
- ½ lb of shrimp (I used half a bag of Trader Joe’s frozen shrimp)
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- cooking oil (I used coconut)
- 1 tablespoon oyster sauce
- 1 tablespoon low sodium soy sauce
- fish sauce (optional)
- chicken broth
In a large saucepan, heat a tablespoon of cooking oil and sweat the garlic and ginger, then add the diced upo and a few splashes of chicken broth and cover. After about 5 minutes, add the oyster sauce, soy sauce, and shrimp and cook until shrimp and upo are tender. Add more soy sauce if you need more kick, and add fish sauce if you’re daring!
And I’ll definitely be trying one of these recipes in the near future!!!