Batso nga tabungaw is stewed bottle gourd, a common in the Ilocano regions of northern Luzon in the Philippines. Known in other regions of the Philippines as ginisang upo or guisadong upo, stewed bottle gourd is a common dish, though it may be prepared differently outside Ilocandia.

Fresh bottle gourd is the main ingredient. The same gourd, when further ripened, can be used like a bottle for storage and even made into traditional Ilocano gourd hats called kattukong. Young and still green bottle gourds are great for stewing.

Usually shrimp or some kind of meat is added, but mushrooms are used in this recipe. Annatto water gives a red color, though plain water can also be used.

First cook the garlic and shallot until browned. Add mushroom, then add bottle gourd and water to simmer. Season with salt and pepper. Once the bottle gourd is fully cooked and liquid is reduced, it’s ready to serve. Cooked bottle gourd looks a little shrunken and slightly clear; the texture is softer.

Recipe

Ingredients

• 2 clove garlic, minced
• 1 shallot, chopped
• 1 cup oyster mushroom, chopped
• 1 bottle gourd(upo), chopped
• ½ cup annatto water(combine ½ cup hot water, 1 tbsp annatto; soak 30 minutes; strain) or plain water
• ½ tsp sea salt
• ½ tsp pepper

Method

• saute garlic, shallot until lightly browned
• add mushroom, bottle gourd
• add annatto water, salt, pepper
• simmer until bottle gourd is cooked
• serve