• Description

Vernacular Names: tabongaw, tabungao

Parts utilized as vegetable and availability: fruits

Habitat: garden, ricefield, homegarden, anywhere; in farms if cultivated; can also be gathered from the wild (volunteer)

Availability: all year round; available dry season

Dishes:dinuguan, dinengdeng, sinigang

Batsue ginisang upo sa atsuete

Ingredients

• 2 cups upo fruit (Lagenaria siceraria), peeled and sliced thinly
• 3 cloves garlic or bawang, crushed
• 1 small shallot bulb or sibuyas, chopped
• Fish sauce (patis) or salt
• Atsuete (Bixa orellana)

Procedure

1. Heat oil in a skillet over medium heat.
2. Add garlic and shallots and sauté for 2 minutes.
3. Stir in upo (bottle gourd), reduce heat, cover and cook for 5 minutes more.
4. Adjust seasoning with fish sauce or salt.
5. Add atsuete and stir to combine. Serve with steamed rice.