Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2-3 pieces green chili pepper (siling haba), sliced
- 2 tablespoons fish sauce (patis)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the onion, garlic, and ginger. Sauté until the onion is translucent.
3. Add the green chili pepper and sauté for another minute.
4. Pour in the coconut milk and bring to a simmer.
5. Add the fish sauce and stir to combine.
6. Add the shrimp and cook until they turn pink and are cooked through, about 5-7 minutes.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Protein: 18g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 900mg
Substitutions for ingredients:
- You can use other types of seafood such as squid or mussels instead of shrimp.
- If you don't have green chili pepper, you can use red chili pepper or omit it altogether.
- You can use olive oil or any other vegetable oil instead of vegetable oil.
Variations:
- You can add vegetables such as spinach, bok choy, or eggplant to the dish.
- You can use chicken or pork instead of shrimp.
- You can add other spices such as turmeric or cumin for added flavor.
Tips and tricks:
- Make sure to devein the shrimp properly to avoid any gritty texture.
- Don't overcook the shrimp as they will become tough and rubbery.
- Adjust the amount of fish sauce according to your taste preference.
- Use fresh coconut milk for a richer flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in a skillet over low heat until heated through.
Presentation ideas:
Serve the dish in a large bowl or platter with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions for added flavor and color.
Pairings:
Pair with a light and refreshing salad such as cucumber and tomato salad.
Suggested side dishes:
Serve with steamed rice or garlic fried rice.
Troubleshooting advice:
- If the dish is too salty, add a squeeze of lime juice to balance out the flavors.
- If the dish is too spicy, add more coconut milk to tone down the heat.
Food safety advice:
Make sure to cook the shrimp thoroughly to avoid any foodborne illnesses.
Food history:
Ginataang Hipon is a popular Filipino dish that originated from the Bicol region in the Philippines. It is a creamy and spicy dish that is usually served with steamed rice.
Flavor profiles:
Creamy, spicy, savory
Serving suggestions:
Serve hot with steamed rice and a light salad on the side.
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Region: Philippine