Batso, Batcho, Sautéed Upo with Dried Shrimp. The Ilocano version of ginisang upo is flavored and colored with atsuete or annato. The Ilocano name of the dish is Batso nga Tabungao. The upo is diced into small pieces instead of slices. This is the second version of the dish, instead of using fresh shrimp I instead used dried shrimp or hibe.
Using dried shrimp resulted stronger flavour, not to mention it is cheaper compared to fresh shimp. As I said in my previous post in cooking upo, it is important not to overcook the vegetable. Here is the recipe on my second version of Batso, Batcho, Sautéed Upo with Dried Shrimp.
Rinse the dried shrimp and soak with water for 25 to 30 minutes, drain and keep aside. In a sauce pan sauté garlic, onion and tomato. Add pork and shrimp, stir fry for 1 to 2 minutes. Add in the fish sauce continue to stir cook for cook for 2 to 3 minutes.
Add in 1 1/2 to 2 cups of water bring to a boil and simmer for 3 to 5 minutes. Add in the upo and annatto diluted in 1/4 of water, and continue to cook for 5-8 minutes or until the upo is half cooked, season with salt to taste. Serve hot.