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Ginataang Hipon is a Filipino Recipe that consists of shrimps cooked in coconut milk. This method of cooking is locally referred as “ginataan”, which means “to cook in coconut milk” (gata). Aside from shrimps, other meats, seafood, and vegetables can also be cooked this way. Coconut milk is an awesome ingredient provided that you know the proper way to use it. It can be added as a cold ingredient to shakes and smoothies, while most Filipino desserts (especially rice cakes), calls for it.
Tips in Cooking Ginataang Hipon
When it comes to being an ingredient for main dishes, it is recommended to cook coconut milk for a longer time until it “almost” turns into oil. This is the stage where it gives out a uniquely nice taste that helps compliment any dish. Fresh coconut milk (derived from newly grated coconut) is better than the packaged ones.
I only used canned coconut milk because of availability issues. I know that many people in tropical countries, even the West coast, try to use canned coconut milk as stated in our recipes. If you have the chance to get freshly grated coconut, go for it. The secret for making a successful
Ginataang Hipon is proper timing. Make sure that the garlic and ginger do not get burnt while sauteing. It is also important to cook the coconut milk until a little oil comes out. This gives out a nice flavor that goes well with the flavors of garlic and ginger. Shrimps should not be overcooked, and the chilies should be just right.
Try this recipe and let me know what you think.
- Heat oil in a pan
- Sauté onion, ginger, and garlic
- Add ground black pepper and fish sauce. Cook for 30 seconds.
- Pour-in coconut milk. Let boil and reduce to half. Note: this is done by letting coconut milk evaporate by boiling in medium heat in about 20 to 25 minutes.
- Put-in shrimps. Cook for 5 to 7 minutes.
- Add green and red chilies. Cook for 5 minutes.
- Turn-off heat and then transfer to a serving plate
- Serve. Share and enjoy!