Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1 tablespoon of vegetable oil
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 thumb-sized ginger, sliced
- 2 cups of coconut milk
- 2 tablespoons of bagoong (shrimp paste)
- 1 tablespoon of fish sauce
- 2 pieces of green chili pepper, sliced
- 1/4 teaspoon of ground black pepper
- 1/4 cup of chopped scallions
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 chopped onion, minced garlic, and sliced ginger. Sauté until fragrant and the onion becomes translucent.
3. Add the peeled and deveined shrimp to the skillet and cook until they turn pink, stirring occasionally.
4. Pour in the coconut milk and add the bagoong and fish sauce. Stir until well combined.
5. Add the sliced green chili pepper and ground black pepper. Stir and let it simmer for 5-7 minutes until the sauce thickens.
6. Turn off the heat and sprinkle the chopped scallions on top.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 7g
- Protein: 20g
Substitutions for ingredients:
- You can use other seafood like squid or mussels instead of shrimp.
- If you don't have bagoong, you can substitute it with miso paste or soy sauce.
Variations:
- You can add vegetables like eggplant, green beans, or spinach to make it more nutritious.
- You can also add coconut cream to make the sauce creamier.
Tips and tricks:
- Make sure to devein the shrimp properly to avoid any unpleasant texture.
- Adjust the amount of bagoong and fish sauce according to your taste preference.
- Don't overcook the shrimp to avoid them becoming rubbery.
Storage instructions:
- You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ginataang sugpo in a skillet over low heat until heated through.
Presentation ideas:
- Serve the ginataang sugpo in a large bowl and garnish with sliced green chili pepper and chopped scallions.
Garnishes:
- Sliced green chili pepper
- Chopped scallions
Pairings:
- Steamed rice
- Garlic fried rice
- Crusty bread
Suggested side dishes:
- Grilled vegetables
- Fresh salad
Troubleshooting advice:
- If the sauce becomes too thick, you can add a little bit of water or coconut milk to thin it out.
- If the shrimp becomes overcooked, they will become tough and rubbery.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Ginataang sugpo is a Filipino dish that originated from the Bicol region in the Philippines. It is a popular seafood dish that is cooked in coconut milk and bagoong.
Flavor profiles:
- Creamy, savory, and slightly spicy
Serving suggestions:
- Serve hot with steamed rice and a side of grilled vegetables or fresh salad.
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Region: Philippine