Ingredients with Measurements:
- 2 cups uncooked rice
- 2 cups water
- 1 cup coconut milk
- 1 pound shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, chopped
- 1/4 cup chopped cilantro
Special equipment needed: None
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and transfer to a large pot.
2. Add the water and coconut milk to the pot and stir to combine.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
4. Simmer the rice for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
5. While the rice is cooking, heat the vegetable oil in a large skillet over medium-high heat.
6. Add the onion, garlic, and ginger to the skillet and sauté for 2-3 minutes, or until the onion is translucent.
7. Add the shrimp to the skillet and cook for 3-4 minutes, or until pink and cooked through.
8. Stir in the fish sauce, salt, and black pepper.
9. Remove the skillet from the heat and stir in the green onions and cilantro.
10. Serve the shrimp mixture over the cooked rice.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Simmer the rice over low heat and cook the shrimp over medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 480
Fat: 14g
Carbohydrates: 71g
Protein: 19g
Sodium: 1060mg
Substitutions for ingredients:
- You can use chicken or beef instead of shrimp.
- You can use soy sauce instead of fish sauce.
Variations:
- Add vegetables like bell peppers, carrots, or peas to the shrimp mixture.
- Use brown rice instead of white rice.
- Add a squeeze of lime juice to the shrimp mixture for extra flavor.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming sticky.
- Use fresh shrimp for the best flavor.
- Don't overcook the shrimp or they will become tough and rubbery.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shrimp and rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the shrimp mixture over the rice in a large serving bowl or on individual plates.
Garnishes:
Garnish with additional chopped cilantro or green onions.
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed broccoli, green beans, or a mixed green salad.
Troubleshooting advice:
If the rice is too dry, add a little more water or coconut milk and continue cooking until tender.
Food safety advice:
Make sure to cook the shrimp until pink and cooked through to prevent any foodborne illnesses.
Food history:
Nataing na hipon is a traditional Filipino dish that is typically served as a main course.
Flavor profiles:
This dish is savory and slightly sweet, with a hint of coconut flavor.
Serving suggestions:
Serve with a side of steamed vegetables or a fresh salad.
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