April 2, 2013

Pininyahang Hipon (Shrimp in coconut-pineapple sauce)

Leftovers in their less visible form are called memories. Stored in the refrigerator of the mind and cupboard of the heart. ~ Thomas Fuller

My nephew gave me some leftovers of halabos na hipon*. Since I'm craving again for gata (coco milk/cream), I decided to cook pininyahan. Pineapples (pinya) are in season nowadays, would you believe I only bought it for only 20 Php/pc (the bigger ones cost 25-30 Php each). Wow, I only spent 50 Php for this dish, thank you Fritz (my nephew) for making this possible. 

My kids love anything that is pininyahan, whether it is chicken, pork, or fish. The pineapple gives the sauce a tropical flavor - fresh, sweet, and tart at the same time while the coconut cream makes the sauce rich and creamy. The combination of coconut and pineapple are unbeatable, very summery. 

*Halabos na hipon is freshly caught shrimp that is boiled in little water or in its own juice. (source: wikipedia)

30 pcs leftover shrimps (halabos na hipon*)
1 1/2 cup chopped ripe pineapple, canned or fresh (I used fresh)
1 small red bell pepper, strips
1 small onion, sliced
1 big tomato, sliced
1 1/2 cup coconut cream (first extraction)

1 Tbsp patis
1/2 to 1 tsp sugar (optional)
salt and pepper

1. Put the leftover shrimps in a pot. Add the coconut cream, pineapples, red bell pepper, onion, and tomato.

Note: No tomato in the above photo, forgot to put it. *wink

3. Cook over medium-high heat, uncovered.
4. Once boiling, lower the heat and simmer for 8-10 mins, uncovered. 
5. While simmering, add the patis. If you want it sweeter, add sugar.
6. Adjust the seasoning with salt and pepper. Then turn off the heat.

7. Serve with rice. Share and enjoy.

1. Add chilies or chili flakes to give a little kick in your dish.
2. You may also add veggies like eggplant or string beans.
3. If your pineapple doesn't give enough tartness, you may add a squeeze of calamansi, lime, or lemon.

Servings: 3 to 5 person

Happy day always,


1 comment:

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