• Description

Vernacular Names: sugod-sugod

Parts utilized as vegetable and availability: fruits

Habitat: homegarden, surroundings

Availability: all year round, 3 months after planting; wet season

Dishes:tinola

Ginisang Tabungaw/Ginisang Sugod-sugod

(Sauteed Bottle Gourd/Gac)
Brgy. San Marcos, San Nicola, Ilocos Norte

Ingredients

• 2 cups bottle gourd or tabungaw (Lagenaria siceraria), sliced Alternative: Gac or sugod sugod (Momordica cochinchinensis)
• 3 pcs medium tomatoes or kamatis
• 4 cloves crushed garlic or bawang
• 1 cup bagnet (deep-fried marinated pork) pieces
• Fish paste (bagoong) or salt to taste

Procedure

1. In a skillet, heat oil over medium heat
2. Add garlic and tomatoes and sauté for 1-2 minutes or until tomato has softened.
3. Add bagnet and sautée for 3 minutes or until browned
4. Add bagoong or salt to taste and combine
5. Mix in upo (or sugod-sugod), reduce heat, cover and cook for 5 minutes or until upo/sugod sugod is tender but still crisp.
6. Adjust taste using fish paste or salt.