Ginataang Hipon at Papaya Recipe
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The Ginataang Hipon at Papaya is a classic recipe. What I like about this dish is the exploding creamy flavor in every bite.

Damn! This Ateneo-UST matchup in the second round of UAAP 81 Women’s Volleyball is simply classic.

This five-setter nerve-wrecker game features Ateneo centers Maddie Madayag and Bea Deleon going up against UST openers Sisi Rondina and Eya Laure. They are amazing.

However, there are people who make the game dirty, and they are the fantards. They hate Laure because of her reactions every time she successfully scored a point. They are even going to the point of mentioning her sister and mother.

We should love volleyball as a whole. Moreover, let us just enjoy the game, shout for our idols, and not against their opponents.  Always remember that these players are friends off the court.

Anyway, my mom’s Ginataang Hipon with Papaya is another example of a classic dish. Here is the recipe:

Read: Ginataang Hipon at Tulingan Recipe


  • 1 kilo shrimp, cleaned and antenna removed
  • 2 medium green papaya, peeled and chopped
  • 2 cups coconut milk
  • 1 bundle malunggay
  • 4 cloves garlic, finely minced
  • 2 medium onion, chopped
  • 1 knob ginger, chopped
  • 1/4 cup water
  • 3 tables spoon shrimp paste (bagoong)
  • Ground pepper

Ginataang Hipon at Papaya


  1. In a pan, saute garlic and onion. Much better if the garlic is golden brown.
  2. Add the ginger then let it simmer.
  3. Put the papaya then let it simmer.
  4. Put 1/4 cup of water and let it boil.
  5. Add the coconut milk and let it boil.
  6. Add the shrimp paste and pepper. Let it boil until the coconut milk is reduced.
  7. Put the shrimp then cover the pan. Let it boil until the shrimp is cooked.
  8. Put into a low fire then add the malunggay leaves. Cover and let the vapor cook the leaves.
  9. Serve and enjoy.

Written by Ringo

I am a home base guy who loves food, writing, books, and dogs... Follow me on Twitter and Instagram.

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  1. Pingback: Spicy Ginataang Papaya Recipe - Food Citations

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