Friday, September 21, 2007

"Guinataang Hipon" (Shrimps in Coconut Cream Sauce)

  • 3 tbsps cooking oil
  • 5 cloves of crushed garlic
  • 2 med onion, sliced thnly
  • 2 tbsps of fish sauce
  • a tsp of ground black pepper
  • 2 pcs grated coconut
  • 1-1/2 cup warm water
  • ¾ kg medium shrimps
  • 2 pcs finger chilis


Cut the tip of the head of the shrimps. Wash in running water. Drain well.

Extract the coconut cream from the grated coconut and warm water. Set side

In a wok, heat thoroughly in medium-high fire. Saute garlic until golden brown. Follow with onion. Cook until translucent. Add fish sauce and pepper. Cook until fragrant.

Pour the coconut cream. Cover. Bring to boil. Drop the shrimps and chilis. Mix. Cook until shrimps change into orange color evenly.

Serve with warm cooked rice.

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