Shrimps in Spicy Coconut Sauce (Ginataang Hipon)

Last month, I had a chance to meet Sony Robles-Florendo in her book-signing event of "Signature Dishes of the Philippines." Sony is a well known Filipino chef and advocate for the international promotion of Philippine cuisine. She told us to enjoy and share with friends her book, to introduce our cuisine to the rest of the world. That's why I'm sharing with you one of my favorites from her book.

This blogger and Mrs. Sony Robles-Florendo

Ingredients:

8 - 9 pcs   large shrimps with shell on 

1/3 pc onion, thinly sliced

1/2 tsp garlic, crushed

1 tsp ginger, finely sliced

1 tbsp cooking oil

1 tsp fish sauce or salt 

1 pinch chili pepper, crushed

1/4 cup coconut milk

2 pcs banana peppers

Cooking Directions:

1. Saute garlic and ginger in cooking oil until garlic is golden brown. 

2. Add the onions and cook for about a minute.

3. Throw in the shrimps and stir once or thrice.

4. Then add all the remaining ingredients and cook for about 3 minutes.

Number of Serving: 1 - 2 persons

Serving Suggestion: Scoop onto a small white or black dinner plate. Decorate with a sprig of parsley or mint leaves. You can also add red peppers, so there is a suggestion of a hot and spicy dish. Serve with a bowl of steamed rice, a side dish of sliced cucumbers in a sweet and sour vinaigrette, a bottle of your favorite beer, a serving of caramel custard (leche plan), and a robust cup of Spanish coffee. Enjoy your meal folks!

The Forever Love tandem with Mrs. Florendo

Mrs. Sony Robles-Florendo while signing her book,
"Signature  Dishes of the  Philippines"
...because we do them best!

Engineer's Version of Bicol Express

Bicol Express as authentic as it gets...

Recently I came across an online recipe for Bicol Express. In that article, it was mentioned how Mrs. Cely Kalaw in her Manila restaurant happened to discover a new recipe and named it "Bicol Express," aptly named after a passing express train on its way to Bicol in the late 60's or early 70's.

Well, as far as I can remember, it was my aunt who was married to a Mediavillo from Daraga, Albay in the Bicol Region who first cook a similar dish. She would cook it with the ingredients that I'm going to enumerate later, and with a variation of puso ng saging (heart of banana), bamboo shoots and unripened jackfruit in the mix, whichever is available or whatever you feel like eating. My aunt and her family used to visit us in the early 60's when I was in the elementary grade and loved to cook and shared this particular dish with my mother, which my aunt acquired from her husband, a native from Bicol. How authentic could that be! You tell me. I'm not refuting anything, for I have nothing to gain, just saying.

Many of you especially from the Philippines have tasted this spicy dish at least more than once I presumed, and probably wondering when you will be able to taste it again. If you Google search it, you will find different varieties and style of cooking this dish. Well, here is my take on the famous Bicol Express based upon my aunt's cooking.

Ingredients:

24 pcs. Thai red hot peppers 

2 pcs. Jalapeno peppers

1/2 lb. pork bellies or lean ground pork

8 pcs. medium-sized shrimps, shelled

3 tbsp. salted shrimp paste (bagoong)

4 pcs. garlic, crushed and sliced

1 tsp. ginger, finely diced

1 pc. medium onion, sliced

1 can coconut milk (13.5 fl. oz = 400 ml)

2 tbsp. vegetable cooking oil

All the ingredients in the mix

Onion, ginger, garlic and shrimps

Pork bellies (used 4 slices only)

Thai red hot peppers

Preparation: ( 5 - 10 mins. depending upon your cooking skills)

Slit the Thai peppers to remove seeds and scrape off membrane to reduce its spicy taste; that's what I learned from a former Cambodian neighbor who grew lots of peppers in his backyard. Cut and dice the jalapeno peppers diagonally and also remove seeds. Slice onions and cut ginger into thin strips. Cut and slice the pork bellies into very small pieces. Shell and devein the medium-sized shrimps. 

Cooking Directions:

1. Pour oil in frying pan or wok and then saute garlic until golden brown.

2. Add ginger and onions and stir until onions are caramelized.

3. Add thinly sliced, small pieces of pork and cook for about 4 to 5 minutes.

4. Add the rest of the ingredients and cook for 20 minutes occasionally stirring.

5. Simmer for an additional 10 minutes until coconut milk is reduced to a gravy or sauce-like consistency.

Serving: 4 (Serve with steamed rice)

It's your option to add either banana's heart (puso ng saging), bamboo shoots and unripened jackfruit or any vegetable you feel like eating at that moment. Feel free to experiment; that is the wonder of cooking - leave everything to your senses: smell, taste and sight (presentation). The quantities or measurements of the ingredients are based upon my acquired taste and my knowledge of ratio and proportion as an engineer. You can simply add or subtract to it, just a simple 'rithmetic as "Bubba" would say. Bon appetit!