- halabos na hipon 660x330 - HALABOS NA HIPON – LUTONILOLA

HALABOS NA HIPON – LUTONILOLA

I spent my Holy Week at my greatest pal Larry’s home in Malabon, just about my second house since I moved out of the city. The Cayco residence is lucky for having Aling Trining, Trinidad, or nanay as we fondly name her. She is definitely Larry’s grandmother, and like my very own lola, she additionally does magical issues within the kitchen. The subsequent three recipes that will likely be featured on this website will likely be by her.

Malabon and its neighboring metropolis, Navotas, are recognized for its considerable contemporary seafood. Because the historic instances, the seafood and fish industries are nonetheless very a lot alive. To not point out, small scale industries that produce the very best quality fish sauce (patis), vinegar, and shrimp paste (bagoong) — a number of the key components of the numerous dishes that the sister cities are recognized for.

Because it was Holy Week, Larry’s nanay ready this very fast and easy seafood dish. Halabos na Hipon is shrimp cooked in its personal broth. The scale of the shrimps is determined by you. After all, the larger the scale, the costlier they’re. Smaller shrimps are, in a method, most well-liked as a result of the pinnacle is normally consumed too. Not one a part of the shrimp is wasted. It is because eradicating the shell and the pinnacle will simply depart you a tiny piece of meat. However then once more, some folks (like Larry) prefers a headless shrimp so it’s as much as you in order for you it eliminated or not. Simply don’t overlook to dip it in vinegar with ginger for some added zest.

Photograph beneath was taken by Larry.

- halabos na hipon - HALABOS NA HIPON – LUTONILOLA

Halabos na Hipon Recipe

You’ll need:

  • 1 kilo small to medium sized shrimps
  • 2 cups water
  • 1 tbsp rock salt
  • 1 tbsp ginger, peeled and crushed
  • vinegar and patis (fish sauce)

Easy methods to put together:

  1. Place the shrimps, salt, and water in a big skillet or sauce pan. Cowl and convey to a boil over medium warmth. Cook dinner the shrimp for about 10-quarter-hour or till the colour turns purple whereas stirring sometimes. Take away from warmth.
  2. Serve with rice. Use the vinegar with ginger and a few salt or fish sauce as condiment.

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