Ingredients with Measurements:
- 1 kilogram of shrimp, peeled and deveined
- 1 large onion, sliced
- 1 can of pineapple chunks (20 ounces)
- 1 cup of coconut milk
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of water
- 2 tablespoons of cornstarch
- 1/4 cup of chopped cilantro
Special Equipment Needed:
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and minced garlic, and sauté until the onion is translucent.
3. Add the peeled and deveined shrimp to the skillet, and cook until they turn pink.
4. Drain the pineapple chunks and add them to the skillet, along with the coconut milk, salt, and black pepper.
5. In a mixing bowl, whisk together the water and cornstarch until smooth.
6. Pour the cornstarch mixture into the skillet, and stir until the sauce thickens.
7. Reduce the heat to low, and let the shrimp and pineapple simmer in the sauce for 5 minutes.
8. Garnish with chopped cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing and cooking shrimp, low heat for simmering in sauce.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Total fat: 14g
Saturated fat: 8g
Cholesterol: 300mg
Sodium: 700mg
Total carbohydrates: 16g
Dietary fiber: 2g
Sugar: 10g
Protein: 28g
Substitutions for ingredients:
- Shrimp can be substituted with chicken, pork, or tofu.
- Pineapple chunks can be substituted with fresh pineapple or canned fruit cocktail.
- Coconut milk can be substituted with heavy cream or evaporated milk.
- Cilantro can be substituted with parsley or green onions.
Variations:
- Add diced bell peppers or carrots for added texture and flavor.
- Use curry powder or red pepper flakes to add spice to the dish.
- Add sliced mushrooms or bamboo shoots for a more Asian-inspired flavor.
Tips and Tricks:
- Make sure to devein the shrimp to remove any grit or sand.
- Use fresh pineapple for a sweeter and more vibrant taste.
- Adjust the amount of salt and black pepper to taste.
- Serve over steamed rice for a complete meal.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve in a large bowl or platter with steamed rice on the side.
- Garnish with additional cilantro or sliced green onions.
Garnishes:
- Chopped cilantro or parsley
- Sliced green onions
- Red pepper flakes
Pairings:
- Steamed rice
- Garlic bread
- Grilled vegetables
Suggested Side Dishes:
- Steamed broccoli
- Stir-fried green beans
- Roasted sweet potatoes
Troubleshooting Advice:
- If the sauce is too thin, add more cornstarch mixed with water to thicken it.
- If the sauce is too thick, add more coconut milk or water to thin it out.
Food Safety Advice:
- Make sure to cook the shrimp until they are pink and opaque.
- Store any leftovers in the refrigerator and consume within 3 days.
Food History:
- Pininyahang Hipon sa Sibuyas is a Filipino dish that combines shrimp, pineapple, and onions in a creamy coconut milk sauce.
Flavor Profiles:
- Sweet and tangy from the pineapple
- Creamy and savory from the coconut milk and onions
- Mild and slightly salty from the shrimp
Serving Suggestions:
- Serve hot with steamed rice and garnish with chopped cilantro or green onions.
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Region: Filipino