Ginatang hipon at tulingan
Ringo | On 05, Sep 2012
I am angry. Yesterday, a parasite just came in to my internet life. It tried to guess my Facebook password and maybe, behind the multiple tries to hack the online opportunities where I am a member. Good thing, Facebook has this special features that when multiple wrong passwords were typed, it’ll send a message to your email and some of the opportunity website has this feature of blocking an IP address whenever someone typed a wrong password for 5 times.
I really hate these parasites.
But, there is one creature that opposites me. It is the shrimp. Shrimp loves parasites, planktons and many more small organisms.
One variety of shrimp that is quite abundant in the waters of the Philippines are those with long claws, big heads with hard shells that resembles a lobster. According to my mom, these are the native type of shrimps in the Philippines. Compared to the common shrimps, these has harder flesh, but has this distinct taste.
My mom cooked this with coconut milk and and a fish called tulingan (Mackarel tuna).
- 1 kilo of native shrimp (with large and long claws)
- 1 whole tulingan, chopped horizontally
- 2 pieces of eggplant, chopped
- 3 pieces of siling panigang (green peppers)
- 1 cup water
- 1 cup coconut milk
- 2 pieces of ginger (thumb size)
- garlic, minced
- onion, chopped
- salt and pepper
- Saute garlic, onion and ginger.
- Add the coconut milk, water and put into boil.
- Add the egg plant and green pepper. Put into boil until the eggplant is already cooked.
- Add the shrimp and put into boil.
- Add the tulingan and boil.
- Add salt and pepper to taste.
Aside from tulingan you can also use different fishes like tilapia, matambaka,tuna and many more.