Monday, September 23, 2013

Ginataang Hipon

This is a superb Filipino dish. The CC has already written about it before.

Like all cuisines, it lives and dies upon the excellence of its ingredients.


2 fresh bamboo shoots
1/2 lb long beans (chopped into 2" segments)
1 cup corn
1/4 cup chilli leaves

2 cups coconut milk
2 tbsp patis

16 fresh shrimp (peeled)

Notes about ingredients

You can find fresh bamboo shoots and long beans at any Chinese grocery store. You can find the chilli leaves at a Filipino store or you can just pick your own if you have a chilli plant.

Patis is Filipino-style fish sauce. Use the Thai nahm pla as a substitute but be warned that they are similar but not the same. (The CC can effortlessly tell the difference in a recipe!) If all fails, bung in a crushed salted anchovy because that's what the fish sauce is actually doing.

Use frozen corn if it's not summer. These days coconut milk comes from a can. The CC would rather you make your own but do what you have to.

Fresh shrimp is non-negotiable.


NOTE: You don't need salt in this recipe because of the patis. Just taste it and add some if needed.

The bamboo shoots must be sliced really thin using a mandoline.

Combine the shoots, long beans, corn and coconut milk and heat gently for about 10-12 minutes. Be careful because if you boil the coconut milk it will curdle.

Add the shrimp and chilli leaves and cook for just under a minute.

Serve with rice.

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