Tuesday, January 26, 2010

GINATAANG HIPON (Prawns in Coconut Milk)

GINATAANG HIPON 1 © BUSOG! SARAP! 2010

Ginataang Hipon (Prawns in Coconut Milk) sprung into my mind when I saw that banana prawns was on special for AUD$12.99 per kilo.  Haven’t cooked this dish for awhile now and what better time to cook it again and feature this recipe in Busog! Sarap!

Eating this dish with your hands is truly enjoyable.  Ladle some of the sauce on top of your freshly cooked steamed rice and then unshell the prawns on top, so that the extra juice drizzles on your rice adding more flavour.  It is a very simple and easy to cook recipe and I hope it becomes one of your regular dishes at home. 

GINATAANG HIPON VEGETABLES © BUSOG! SARAP! 2010

 

GINATAANG HIPON (Prawns in Coconut Milk)

INGREDIENTS:

1 kg banana prawns

2 tbspn cooking oil

1/2 tspn table salt

pinch of ground pepper

2 cloves of garlic, minced

1 onion, sliced

1 medium tomato, slightly deseeded and chopped

1 capsicum, deseeded and chopped

1 bunch of kangkong, trimmed

2 bird’s eye chillies, slightly deseeded and minced

1 can (560ml) coconut cream

*used U.S Measuring Cups & Spoons

 

COOKING PROCEDURE:

GINATAANG HIPON INGREDIENTS 1 © BUSOG! SARAP! 2010

~ Trim the whiskers of the prawns and rinse with cold water, drain and set aside.

GINATAANG HIPON INGREDIENTS 2 © BUSOG! SARAP! 2010

~ Rinse the tomatoes, capsicum and chillies in cold water and drain them before cutting.

~ Snap off the tender leaves and stems of the kangkong and dispose the tough stems and older/yellowish/damaged leaves and then rinse in cold water and drain.

GINATAANG HIPON SIMMERING SAUCE © BUSOG! SARAP! 2010

~ Heat cooking oil in pan and sauté garlic and onion, cook till onion is translucent.  Add diced tomato and cook till mushy.

~ Pour in the coconut cream and bring to boil and lower heat to simmer the sauce.  Add the prawns  and let it cook for a few minutes till it turns into slightly rosy colour.

~ Include the rest of of the ingredients (salt, pepper, capsicum, chillies and kangkong), stir well.  Cover the pan with the lid and let it simmer for about 15 minutes.

~ Before you turn off the stove, taste the sauce and adjust the seasonings to your liking and stir to combine the additional seasoning. Place the lid once again and turn off the stove.

GINATAANG HIPON 2 © BUSOG! SARAP! 2010

BEST WITH:  Freshly cooked steamed rice.

NOTES:

  • You can add slices of ginger while you are sautéing the garlic and onion.
  • Disposing some of the seeds of the chillies lessen the heat, the amount of what I added in this dish, only gives you that warm heat sensation in your mouth.
  • When you handle chillies, please wash your hands soon after, as accidentally touching your eyes or nose (it happens!) will give you an unforgettable pain.

8 comments:

  1. OMG! I have not cooked this in awhile... Love to eat this kamayan style

    ReplyDelete
  2. hi there!

    ur very fortunate to get the ingredients that u need in brissy! i normally cook this dish with ginger, chilli leaves instead of kangkong..and no tomatoes. i would love to try ur version but i couldnt find kangkong (or chilli leaves where i am) any suggestions?

    ReplyDelete
  3. hi donut4ever,

    You can use silverbeet, get rid of the stalks and cut the green parts into thick strips, blanch it first in boiling water for a couple of seconds till it's limp and dark green (do not overcook), drain and let it cool. Once it's cool enough to handle, squeeze the juice out of it and use it instead of the kangkong in Ginataang Hipon. Hehehehehehhe...you made me think the whole night....good question!

    ReplyDelete
  4. Hi! Planning to cook this on my sons bday. And it would be messy for the visitors to peel off the prawns. Will the taste differ if I will use the peeled prawns already availabe in the supermarket? Thanks a bunch!

    ReplyDelete
  5. @CH3~ the flavour on the broth wouldn't be as intense if you use peeled prawns. My suggestion is, if you like is to buy prawns with shells on, then peel the prawns but keep the last segment with tails intact (for attractiveness)& then deveined the prawns, don't throw away the heads, cook it with the shelled prawns and then once cooked, remove heads and mash them/strain to extract the juices, add the extracted cooked prawn heads juice to your dish....this will add the depth of flavour that is needed=)

    ReplyDelete
  6. can i use tomato sauce instead of fresh tomato?

    ReplyDelete
  7. @Anonymous~ I think you can...maybe add about 1/2 tbspn or less of tomato sauce instead of the fresh tomato, just to make it clear t.sauce is totally different from t.paste which is more concentrated=)

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...