Ingredients with Measurements:
- 1 kilogram shrimp, peeled and deveined
- 1 cup coconut cream
- 1 cup coconut milk
- 1/2 cup white wine
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 pieces red chili pepper, sliced
- 2 tablespoons cooking oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. In a large bowl, marinate the shrimp in white wine for at least 30 minutes.
b. In a pan, heat cooking oil and sauté onion, garlic, and red chili pepper until fragrant.
c. Add the marinated shrimp and cook until they turn pink.
d. Pour in the coconut cream and coconut milk. Stir to combine.
e. Add the vinegar, soy sauce, and brown sugar. Mix well.
f. Season with salt and pepper to taste.
g. Bring to a boil and let it simmer for 10-15 minutes until the sauce thickens.
h. Serve hot with steamed rice.
30 minutes preparation time, 30 minutes cooking time
5. Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Instead of white wine, you can use rice wine or apple cider vinegar.
- If you don't have coconut cream, you can use heavy cream or evaporated milk.
- You can substitute brown sugar with honey or maple syrup.
Variations:
- You can add vegetables like bell peppers, carrots, and green beans for a more colorful and nutritious dish.
- You can use other seafood like squid or mussels instead of shrimp.
- You can add more chili peppers for a spicier version.
Tips and tricks:
- Make sure to devein the shrimp properly to avoid any unpleasant texture.
- Do not overcook the shrimp to prevent them from becoming tough and rubbery.
- Adjust the amount of vinegar and sugar according to your taste preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter with steamed rice on the side.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
- Garlic bread
- Stir-fried vegetables
Suggested side dishes:
- Steamed vegetables
- Fried tofu
- Lumpia (Filipino spring rolls)
Troubleshooting advice:
- If the sauce is too thick, add more coconut milk or water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Nilasing na Hipon sa Gata is a Filipino dish that combines shrimp, coconut milk, and white wine. The name "nilasing" means "drunken" in Filipino, referring to the use of white wine in the marinade.
Flavor profiles:
- The dish has a rich and creamy sauce with a slightly sweet and tangy flavor from the vinegar and brown sugar. The shrimp adds a savory and slightly briny taste.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Filipino