GUINATAANG HIPON 2 tbsp. butter 2 tbsp. minced garlic 1 tbsp. minced ginger 2 cups coconut cream 1 kg shrimps ½ kg string beans (sitaw), cut into 2-inch julienne 6-8 pcs. siling pangsigang

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O diba, how bongga my travel vlogs.

Thank you so much for watching.

Pero syempre, kapag nagbiabiahe ako, alam nyo, ang pinaka-namimiss ko Pinoy foods.

Yung kumain ng nakakamay at yung maraming gata.

Kaya naman ngayon, let's cook Ginataang Hipon.

Ang dali-dali po gawin nito.

And I'm sure that a lot of you will say that the process of making Ginataang Hipon is different.

But this one, my process is really different and you will find out why.

So first, I'm going to turn on the flame.

The strongest fire.

And this is what I bought.

Oh my God! We are rich today.

I'm asking to buy shrimp and it's already here.

Why would I refuse the price, right?

How much for a kilo of this?

How much?

680 Pesos.

So if your visit is a bit heavy, if you're going to go to Vienna,

then just buy it.

You just buy it, it's just for you.

You can buy the shrimp for 480 Pesos, right?

But now, let's say there's a Vienna coming, just kidding.

So 680 Pesos but it's very presentable, right?

It's nice to take a picture.

I have here butter.

So this is the first difference of my Ginataang Hipon.

What I put first is butter.

Before, I put onion on my recipe but it might get bashed.

So I remove the onion.

Just garlic.

Is garlic not expensive? How much is a kilo of garlic?

It's natural and we're not mistaken.

It's really like that.

So there.

So butter and then I'm going to put garlic.

You put that garlic.

It seems like I'm lacking in butter.

Do I still have butter in the refrigerator?

Where is it?

Okay.

Let's add more butter.

So there.

It's nice to have butter because we all love buttered shrimps, right?

And Ginataang Hipon.

So here, it's like 2 in 1.

And then I'm putting ginger.

I'm putting ginger.

Just a bit.

So there.

You put, I think on the recipe.

What's on the recipe.

Let's just get my code.

What's on here is 1 tablespoon.

I put 1 teaspoon of minced ginger.

This will give it that oriental flavor, aroma that we like.

And then I'm gonna put the shrimp.

I'm gonna put that already.

And I'm going to season it with some soy sauce.

Because I don't want to overcook it.

I want the coconut milk to be thick so I'm going to reduce the coconut milk later on.

When I brown this shrimp, I will remove it.

As what my friend Sheffy Hazel said, let's remove the shrimp from poverty.

So there.

So I cook it like that before I remove it from poverty.

I will put a bit of coconut milk but I won't put all of it because I want to reduce it.

So if you are also going to remove it and you are also going to put it back.

What's the purpose of that?

We don't want the one that already left us.

Then you are going to put it back, you are going to accept it whole again.

It's just for the shrimp.

It's just for the shrimp.

When it already left you, well it depends on the type of leaving, okay?

But when it already left you, will you still bring it back to your life?

Well, it's complicated because you know that I have a lot of friends like that

but it depends on the situation.

But if you are going to ask me, because I have a rule that in my life,

when I get hurt a bit, I did something bad,

it's just okay that you leave already.

No hard feelings.

You know that, I never burn bridges.

I'm not an arsonist but I don't let it go back.

It's just that simple, right?

So there, we have talked about a lot of things.

That's why I'm doing it like that because I want the flavors of the shrimp to come out.

So there, you can see that I'm breaking the head of the shrimp.

This is taught to me by my friend, Dearest Happy or Paukotiu of Pamana.

Break the head.

So there, we are breaking it so that the shrimp's tail would come out.

So those that turn orange already, you may remove it already.

That way, you won't overcook the shrimp.

Because when you overcook it, it becomes very rubbery.

And those that-

So there, you can see it.

Those that turn brown already on your pan.

Those will give a very nice flavor to your coconut milk.

So these separated heads.

So there, those separated heads, you put it there already.

And then, you pour your coconut milk already.

Why my coconut milk is a bit noticeable because it's on freezer.

Because I bought this on the market, the fresh squeezed one.

And I'm freezing it so that anytime I need a fresh squeezed coconut milk, there's one available.

So there, you will boil this.

Let's see if there are heads of shrimp that are separated already.

So this one, it's separated.

Put it back.

It's just shrimp, okay?

It's just shrimp, when it's separated, you will put it back.

Because the flavors are really on the head.

So there.

So that the flavors-

Now this one, you will reduce the coconut milk until it thickens.

You will make it thick.

And what I do is I will taste it when it's boiling.

So we adjust the seasoning.

So we put salt, pepper, fish sauce.

You may put chili, a bit of sugar for that nice sweetness.

Although the shrimp, when it's really fresh, good quality, it's really sweet.

So you will notice that it's getting thick.

I will put chili because I want it to be spicy.

If you don't want it to be spicy, it's up to you, don't put it.

And then I will also put string beans.

And then just some final touches with the seasoning.

A bit of salt.

It's so beautiful, it's so colorful.

You can really taste the shrimp.

And then green chilies.

If you don't want to put green chilies, don't put it.

So there. And some sugar, I'll get sugar.

Just a bit to balance the sweetness.

Okay, and you put the shrimp back already.

Well, I want it to have a bit of soup like this.

If you really want your Ginataang Hipon to be really dry,

it's up to you, you may boil it more.

So this one, I will boil it one more time.

Since I put the shrimp back.

So that the taste would stick.

They are together again, right?

You put it back and you put it together again.

So there, how magnificent.

We will just boil it for a while, about 1 minute.

Try it again.

So there.

It's like I want to break the chilies.

So there.

So that you won't overcook the shrimp.

Turn off the flame.

And there it is, you're ready to eat it.

I didn't put pepper anymore because there are chilies already.

But if you want to put pepper, push.

Okay, now the best part.

Let's taste it.

So I will soak the rice first.

I will get this one, it's a bit cold already.

It's really when you're using your hands.

Okay, so you're gonna squeeze the head of the shrimp a bit.

All of the flavors are there.

And let's taste it.

There it is, right?

You didn't overcook the shrimp paste.

You can easily peel it.

If you overcook it because the skin is already stick to the meat.

Let's taste the soup first.

Perfect.

I love how firm but the shrimp is still soft.

Our shrimp is really not overcooked and the perfect balance of the coconut milk.

The fish sauce, the flavor of the shrimp paste.

The ginger is there but it's not overpowering.

Oh!

Oh!

It's so delicious.

So what are you waiting for?

Make yours already.

This fantastic Shrimp Coconut Milk

because it will definitely make you extra happy.

I'm going to see you all soon.