"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Saturday, August 06, 2011

Ginataang Hipon sa Kamias (Shrimps in Coconut Cream with Kamias)

Ginataang Hipon sa Kamias
(Shrimps in Coconut cream with Kamias)

I've been having a delightful endulging week of seafoods. Now its time for the shrimps!
Among the seafoods this is my favorite. Bubba of "Forrest Gump" would agree with me :)

He said: "Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemonshrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."

Now, Bubba, I'm gonna let you try not just a coconut shrimp, but shrimps cooked in coconut milk with kamias. Once again, kamias never failed to give this distinct taste in my dish, just a perfect tinge of sourness  and not too overpowering for you to still taste the creaminess of coconut and fresh sweetness of shrimps.

Kamias
Philippines is abundant with this. It is commonly used as souring ingredient
for many local dishes, can be made into pickle and jam (I don't know how to do that yet).
And would you believe it is useful in removing rust stains from white clothes?
Ingredients:
1/2 kilo sugpo (big shrimps)
1 1/2 cup coconut cream
12 pcs fresh kamias
1 thumb-sized ginger, crushed
3 cloved garlic, minced
1 red onion, chopped
salt and black ground pepper, to taste
1 siling haba (green finger chili), chopped
2 siling labuyo (red bird's eye chili), chopped

Procedure:
  • Wash shrimps. Trim. Drain well. Set aside.
  • In a pan, pour in the coconut cream. Toss in kamias, ginger, onions and garlic.
  • Cook over medium heat while stirring constantly to avoid curdling. Bring to boil.
  • When the coconut cream is cooked and thick, add the shrimps.
  • Season with salt and ground pepper.
  • Cook for about 3 to 5 minutes.
  • Add chilis if desired.
Have a great weekend!




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7 comments:

Inspired by eRecipeCards said...

Sounds DELICIOUS!!! love the idea of simmering in coconut milk

wok with ray said...

I am soooo missing kamias as that is something we can't find where we live. I love the way you plated those shrimp. Thank you for sharing.

~ ray ~

Margarita @ Pinoy Kitchenette said...

@wok with ray
Thank you Ray for the nice comments. Too bad you can't find kamias there the say way I can't find the right english term for it hahaha... Do you know you can find dried kamias in the markets here? Maybe when you visit Philippines or you have visiting relatives you can ask for them to bring some for you :)
Have a great weekend!

Margarita @ Pinoy Kitchenette said...

@Inspired by eRecipeCards
Thank you!

Umm Mymoonah said...

Spicy and yummy, looks very inviting. Thank you for linking with Any One Can Cook :)

stampedconcrete said...

sounds so delicious .. like it ..

Ginataang Hipon said...

Wow, sarap! Especially love it when Ginataang Hipon is spicy!

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