Ginataang Hipon
Shrimp in Coconut Milk
Ginataang Hipon์ ํ๋ฆฌํ์ ์ฌ๋๋ฐ๋ ์๋ฆฌ๋ก, ํ๋ถํ๊ณ ํฌ๋ฆฌ๋ฏธํ ์ฝ์ฝ๋ ๋ฐํฌ ์์ค์ ๋ถ๋๋ฌ์ด ์์ฐ๋ฅผ ์กธ์ฌ ๋ง๋ญ๋๋ค. ์ด ํ ํฌ ์๋ฆฌ๋ ํ๋ฆฌํ ๊ฐ์ ์๋ฆฌ์ ๋ฐ๋ปํจ๊ณผ ํธ์ํจ์ ๋ด๊ณ ์์ผ๋ฉฐ, ๋๋ผ์ ํ๋ถํ ํด์ฐ๋ฌผ๊ณผ ๊ตฐ๋์ ์๋ฆฌ ์ ์ฐ์ ๊น์ด ๋ฟ๋ฆฌ๋ด๋ฆฐ ์ฃผ์์ธ ์ฝ์ฝ๋ ๋ฐํฌ์ ๋ค์ฌ๋ค๋ฅํ ์ฌ์ฉ์ ๊ฐ์กฐํฉ๋๋ค. ์ข ์ข ๊น์ด ๋ชจ๋ฝ๋ชจ๋ฝ ๋๋ ๋จ๊ฑฐ์ด ๋ฐฅ ์์ ์น์ด ํ์ฑํ ์์ค๋ฅผ ๋ง์๊ป ์ฆ๊ธธ ์ ์๋๋ก ์ ๊ณต๋ฉ๋๋ค.
๐ง ์ฌ๋ฃ
- 500 g Large shrimp, head-on and shell-on(approx. 450g; cleaned, deveined, with heads and shells intact for maximum flavor)
- 400 ml Coconut milk(approx. 400ml; full-fat is recommended for creaminess)
- 200 g Kabocha squash (or butternut squash)(peeled, seeded, and cut into 1-inch cubes)
- 150 g String beans (sitaw)(trimmed and cut into 2-inch lengths)
- 2 tbsp Garlic(minced)
- 3 cloves Yellow onion(chopped)
- 1/2 medium Ginger(peeled and minced)
- 1 tbsp Fish sauce (patis)(or to taste; shrimp paste (bagoong alamang) can be used as an alternative for deeper umami)
- 1/4 cup Thai bird's eye chilies (siling labuyo)(optional, sliced; adjust to desired spice level)
- to taste Ground black pepper(freshly ground preferred)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Aromatics: Heat the cooking oil in a large pot or wok over medium heat. Add the minced garlic, chopped onion, and minced ginger. Sautรฉ until the onions are translucent and the garlic and ginger are fragrant, about 3-4 minutes. Be careful not to burn the garlic.
โฑ๏ธ 3 minutes - 2
Infuse the Coconut Milk: Pour in the coconut milk and add the fish sauce (or shrimp paste). Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 10-15 minutes, stirring occasionally. This allows the flavors to meld and the sauce to slightly thicken.
โฑ๏ธ 12 minutes - 3
Cook the Squash: Add the cubed kabocha squash to the simmering coconut milk mixture. Cover the pot and cook for about 8-10 minutes, or until the squash is tender but still holds its shape. Avoid overcooking, as the squash will continue to soften.
โฑ๏ธ 5 minutes - 4
Add Shrimp and Beans: Gently add the prepared shrimp and string beans to the pot. Stir to distribute them evenly within the sauce. If using, add the sliced Thai chilies now for a touch of heat.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer, creamier sauce, use coconut cream (kakang gata) instead of coconut milk, or a combination of both.
- โIf you prefer a thicker sauce, you can reduce the coconut milk by simmering it uncovered for a longer period before adding the shrimp.
- โTo prevent the coconut milk from curdling, maintain a low to medium heat and avoid boiling it vigorously once the shrimp are added.
- โHead-on shrimp are recommended as the heads contain flavorful juices that enhance the sauce, but headless shrimp can also be used.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like malunggay leaves, okra, or bell peppers towards the end of cooking.
- For a spicier dish, increase the number of Thai chilies or add a pinch of chili flakes.
- Some variations omit vegetables entirely, focusing solely on shrimp in coconut milk for a simpler, more concentrated flavor.