Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 1/2 cup water
- 2 tbsp. cooking oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 Thai chili peppers, sliced
- 1 tbsp. fish sauce
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup chopped scallions
Special equipment needed:
- Large skillet or wok
- Wooden spoon
Step-by-step instructions:
1. Heat the cooking oil in a large skillet or wok over medium heat.
2. Add the chopped onions and minced garlic. Sauté for 2-3 minutes until the onions are translucent.
3. Add the sliced chili peppers and sauté for another minute.
4. Pour in the coconut milk and water. Stir to combine.
5. Add the fish sauce, salt, and black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low.
7. Add the peeled and deveined shrimp to the skillet or wok. Stir to combine.
8. Cover the skillet or wok and let the shrimp cook for 5-7 minutes until they turn pink and are cooked through.
9. Remove the cover and stir in the chopped scallions.
10. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 7g
- Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with other seafood such as scallops or mussels.
- Thai chili peppers can be substituted with other chili peppers such as jalapeños or serranos.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add vegetables such as sliced bell peppers or bok choy for a more nutritious meal.
- Use chicken instead of shrimp for a different flavor.
Tips and tricks:
- Make sure to devein the shrimp before cooking to remove any grit or sand.
- Adjust the amount of chili peppers to your preferred level of spiciness.
- Stir the coconut milk occasionally to prevent it from separating.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the Ginataang Sugpo with Chili Peppers in a large bowl with steamed rice on the side.
- Garnish with chopped scallions or cilantro for added color and flavor.
Garnishes:
- Chopped scallions
- Cilantro
Pairings:
- Steamed rice
- Garlic bread
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans
- Fresh salad with a vinaigrette dressing
Troubleshooting advice:
- If the coconut milk separates, stir it vigorously to combine it again.
Food safety advice:
- Make sure to cook the shrimp thoroughly to prevent any foodborne illnesses.
Food history:
- Ginataang Sugpo with Chili Peppers is a traditional Filipino dish that is typically served during special occasions.
Flavor profiles:
- Creamy, spicy, savory
Serving suggestions:
- Serve the Ginataang Sugpo with Chili Peppers as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine