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Sponge gourd sautéed with bagoong and shrimp

Sponge gourd sautéed with bagoong and shrimp

Main dishes

Philippine sponge squash, cooked with tomatoes, green beans, and shrimp, seasoned with bagoong (a fermented shrimp paste). Light and savory, ready in just…

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Recipe from Yivan000, Urbano, adapted by Recette de cuisine ·

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The patola, also known as the sponge gourd, cooks quickly. The bagoong, a fermented shrimp paste, gives it a salty and rich flavor, which is very characteristic of Filipino cuisine.

Ingredients and directions

  • Prep time15 min
  • Cook time15 min
  • Total30 min
  • DifficultyEasy
  • Cooking methodFirst, cooked in water, then simmered.

Ingredients

4 people
  • $3.20
  • $5.61

Directions

  1. Boil some water, enough to cover the vegetables.
  2. Add the tomatoes, pumpkins, and gourds. ≈ 3 min
  3. Continue cooking for a few more minutes. ≈ 3 min
  4. Add the shrimp and the bagoong. ≈ 3 min
  5. Cook until the shrimp are cooked through.
  6. Add the leafy greens. ≈ 3 min
  7. Once cooked, remove from the heat and serve immediately. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 3 patolas (sponge gourds), cut into segments
  • 1 small Upo squash, cut into pieces
  • 2 large tomatoes
  • 5 gombos
  • 300 g of shrimp (about 2 cups)
  • 3 tablespoons of bagoong (fermented shrimp paste)
  • Leafy vegetables, to taste
  • water, in sufficient quantity to cover the vegetables

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