Ginisang upo with dating
Bottle gourd (Lagenaria siceraria [Molina] Standley), is commonly called upo among the Tagalogs.
Ginisang Upo is bottle gourd sautéed in garlic, onions, and tomatoes.
Add in the upo and annatto diluted in 1/4 of water, and continue to cook for 5 to 8 minutes or until the upo is half cooked, season with salt to taste.
The Ilocano version of ginisang upo is flavored and colored with atsuete or annato.
The Ilocano name of the dish is The upo is diced into small pieces instead of slices.