Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 can (13.5 oz.) coconut milk
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 thumb-sized ginger, sliced
- 2-3 pieces green chili pepper (siling haba)
- 1 tbsp. fish sauce (patis)
- 1 tbsp. cooking oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. Heat the cooking oil in a pan over medium heat.
b. Add the garlic, onion, and ginger. Sauté until fragrant.
c. Add the shrimp and cook until pink.
d. Pour in the coconut milk and add the green chili pepper.
e. Season with fish sauce, salt, and pepper.
f. Simmer for 5-7 minutes or until the sauce thickens.
g. Serve hot with rice.
15-20 minutes
5. Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 240
- Fat: 18g
- Carbohydrates: 5g
- Protein: 16g
Substitutions for ingredients:
- Shrimp can be substituted with other seafood like squid or fish.
- Green chili pepper can be substituted with red chili pepper or jalapeño.
Variations:
- Add vegetables like spinach, eggplant, or squash to make it a more nutritious dish.
- Use coconut cream instead of coconut milk for a richer and creamier sauce.
Tips and tricks:
- Do not overcook the shrimp to prevent it from becoming tough and rubbery.
- Adjust the amount of green chili pepper according to your preferred level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve in a bowl with rice and garnish with chopped cilantro or sliced green onions.
Garnishes:
- Chopped cilantro or sliced green onions
Pairings:
- Serve with steamed rice and a side of vegetable salad.
Suggested side dishes:
- Vegetable salad
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a little water or broth to thin it out.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
Food history:
- Ginataang Hipon sa Bawang at Sibuyas is a Filipino dish that originated from the Bicol region in the Philippines.
Flavor profiles:
- Creamy, savory, and slightly spicy
Serving suggestions:
- Serve hot with steamed rice.
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Region: Filipino