Upo Guisado with Shredded Daing

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

I’ve been cooking stir-fry dishes Chinese style for so long I miss the way mom does it – gulay guisado Pinoy-style (Philippine-style sauteed vegetables). This takes additional minutes of cooking time. Meat isn’t cooked over high heat for few minutes or so. Instead, cooked with its own juice over low heat until it renders fat. Here is ginisang upo with daing (sauteed bottle gourd with dried fish) – one of those simple, easy-to-cook, everyday Pinoy dishes.

1/4 kilo of pork, cut into small bite size pieces
1 medium-sized upo, cut length-wise and sliced thinly
1 large tomato, chopped
1 medium onion, chopped
1 tbsp of crushed garlic
about 4-5 tbsp of leftover daing (salted dish), shredded
Patis (fish sauce)
salt and pepper

Over low fire, cook the pork in its own juice with little salt until it renders fat and the meat is brownish. Push the cooked meat to one side and fry the chopped garlic until golden brown. Throw in the onions, tomatoes and shredded daing, add patis (small amount as the daing is already salty) and pepper, mix everything together and saute until the tomatoes are mashed. Add about a small cup of water and bring to boil. Add in the upo, cover with a lid and simmer until done.

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

4 thoughts on “Upo Guisado with Shredded Daing

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge