Sugpo at Upo Buridibud. Buridibud is one of my favorite Pinoy vegetables dish, it’s a vegetable dish usually made up of Pinoy vegetables cooked/boiled with sweet potato or kamote and bagoong na isda, and topped with fried or grilled fish or fresh shrimp. When times are hard the vegetables may be just topped with daing na dilis or hibe. Click the links below to see the recipes of some of my Buridibud and dinendeng in the archives.
Dinengdeng with Inihaw na Bangus
Dinengdeng with Inihaw na Tilapia
Buridibud, Dinengdeng a Alukon ken Patani
Dinengdeng with Beef Soured with Tamarind
Dinengdeng
Dinengdeng, Green Leafy Version
Saluyot at Labong
Tabungaw (Upo) nga Buridibud
Malaga ken Marungay, Samaral at Malungay
Cooking your favorite Pinoy vegetable dish is not limited to basic ingredients it would be good to tweak the ingredients to add level to a humble Pinoy vegetable dish and make it special. For my Sugpo at Upo Buridibud I used prawns instead of using small shrimps or dried shrimp. It may be an overkill using prawns on a boiled vegetable dish but I thought I could enjoy more my prawns simply boiled with my favorite vegetables.
Here is the recipe of my Sugpo at Upo Buridibud.
Ingredients:
1/4-1/2 kilo small or medium size prawns
1 medium size upo, skinned, sliced into thin wedges
1 medium size kamote, skinned, diced
1 medium size tomato chopped
1 small size onion, peeled, chopped
2-3 tbsp. bagoong na isda
salt
Cooking procedure:
Dilute bagoong na isda in 2 to 3 cups of water, strain in a sheave and pour solution in a medium size sauce pan, bring to boil and simmer for 2 to 3 minutes, remove all scams that rises. Add in the kamote and simmer for another 3 to 5 minutes or until it start to disintegrate. Add in the onion and tomato let simmer for 2 to 3 minutes then add in the upo and prawns, add more water if necessary, continue to simmer for 8 to 10 minutes or until the upo is just cooked and the prawns turned red, do not overcook. Correct saltines if required. Serve hot with a lot of rice.
