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Food Citations | October 26, 2014

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My Mom's Ginataang Hipon with Papaya

My Mom’s Ginataang Hipon with Papaya

My mom, Julita, popularly known as Manang Soling, for me, have most powerful culinary skill. Maybe because, she is the eldest among her siblings and was in charge of cooking meals for her family way back she was single. I am not saying this because she is my mom, but because when she established a mini-carinderya (mini, local version of resto) in front of our Sari-Sari store it’s boom.

She only removed it when a road widening happened.

Moreover, one of my favorite dish cooked by her is the Ginataang Hipon (Shrimp).

Before cooking, I asked her to let me have first the ingredients as I wanted to feature her Giataang Hipon on my blog and she agreed.

Here are the ingredients:

  • 1 kilo shrimp – Antenna removed
  • 1 cup Malunggay (Moringa) leaves
  • 2 medium green papaya – peeled and cubed
  • 2 cups Gata (coconut milk)
  • 4 cloves garlic – finely minced
  • 1 medium onion – chopped
  • 1 knob ginger – peeled and chopped
  • Shrimp cube
  • 2 spoon Bagoong (Shrimp Paste)
  • Pepper to taste

Procedure:

  1. Saute the garlic, onions and ginger
  2. Add the shrimp and let it to turn into pinkish color
  3. Add the coconut milk, shrimp cube and little water and let it boil and waited for some of water to evaporate
  4. Add the Papaya, shrimp paste and let it cooked
  5. Add the Malunggay and pepper to taste.

What do I like about it is the papaya flesh absorbed some of the coconut milk and every time you chew the the flesh the flavors explode inside your mouth.

Learn more the author of this post:

Ringo
I am Ringo and allow me to say not an ordinary man. I've been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.

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