Ingredients with Measurements:
- 1 kilogram of shrimp, peeled and deveined
- 1/2 cup of crab fat (aligue)
- 1/2 cup of beer
- 1/4 cup of vinegar
- 1/4 cup of soy sauce
- 1/4 cup of brown sugar
- 1 head of garlic, minced
- 1 onion, chopped
- 1 thumb-sized ginger, sliced
- 2 pieces of bay leaves
- 1 teaspoon of black peppercorns
- 1/4 cup of cooking oil
Special equipment needed: None
Step-by-step instructions:
a. In a large bowl, combine the beer, vinegar, soy sauce, and brown sugar. Mix well until the sugar is dissolved.
b. Add the shrimp to the bowl and marinate for at least 30 minutes.
c. In a large pan, heat the cooking oil over medium heat.
d. Add the garlic, onion, and ginger. Sauté until fragrant.
e. Add the bay leaves and black peppercorns. Sauté for another minute.
f. Add the crab fat (aligue) and sauté for 2-3 minutes.
g. Add the marinated shrimp (including the marinade) to the pan. Stir well.
h. Bring the mixture to a boil, then reduce the heat to low. Simmer for 10-15 minutes or until the shrimp is cooked through.
i. Serve hot with rice.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
Calories per serving: 350
Total fat: 16g
Cholesterol: 300mg
Sodium: 1200mg
Total carbohydrates: 15g
Protein: 35g
Substitutions for ingredients:
a. Shrimp - You can use other seafood like crab or squid.
b. Crab fat (aligue) - You can substitute this with other seafood paste like shrimp paste or fish sauce.
c. Beer - You can use white wine or rice wine instead.
Variations:
a. Spicy Nilasing na Hipon sa Aligue - Add chopped chili peppers or chili flakes to the dish for a spicy kick.
b. Creamy Nilasing na Hipon sa Aligue - Add a cup of heavy cream to the dish for a creamy texture.
Tips and tricks:
a. Use fresh shrimp for the best flavor.
b. Do not overcook the shrimp to avoid a rubbery texture.
c. Adjust the amount of sugar and soy sauce according to your taste preference.
Storage instructions:
Store the leftover Nilasing na Hipon sa Aligue in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in a pan over low heat until heated through.
Presentation ideas:
Serve the Nilasing na Hipon sa Aligue in a large bowl with a garnish of chopped parsley or green onions.
Garnishes:
Chopped parsley or green onions
Pairings:
Serve the Nilasing na Hipon sa Aligue with steamed rice and a side of sautéed vegetables.
Suggested side dishes:
Sautéed vegetables like broccoli or bok choy
Troubleshooting advice:
a. If the dish is too salty, add a bit of water to dilute the flavor.
b. If the dish is too sweet, add a bit of vinegar to balance the flavor.
Food safety advice:
Make sure to cook the shrimp thoroughly to avoid any risk of foodborne illness.
Food history:
Nilasing na Hipon sa Aligue is a Filipino dish that originated from the province of Pampanga. It is a popular dish that is often served during special occasions and celebrations.
Flavor profiles:
The dish has a savory and slightly sweet flavor with a hint of tanginess from the vinegar.
Serving suggestions:
Serve the Nilasing na Hipon sa Aligue family-style in a large bowl for a casual gathering or in individual plates for a more formal setting.
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Region: Filipino