Growing up with a grandmother who can cook really well is a blessing. You are spoiled with so many choices, that you easily take them for granted then.

Among the dishes that she cooks, I had two favorites: adobong spare ribs and ginataang hipon. 

Sometimes, she cooks it both at the same time and the little kid in me–who can eat 3 cups of rice in one sitting–becomes ecstatic with joy.

Now that Nanay (what we call our grandmom) is gone, it’s a pity that I didn’t try to learn all her recipes.

I was craving for ginataang hipon yesterday and decided to whip up one from scratch.

Ingredients of Ginataang Hipon:

  • Baby shrimps (1 lb)
  • Coconut milk (2 cups)
  • Butter (4 tsp)
  • Garlic (2 cloves)
  • String beans
  • Green chili
  • Salt and pepper to taste

Cooking Procedure:

1. Melt butter in a heated pan

2. Sautee garlic

3. Add shrimps and wait until the shells turn red

ginataang hipon sauteed in butter before coconut milk4. Mix the coconut milk

coconut milk brand in singapore gata

5. Add in the string beans

6. Mix in the salt, pepper and green chili

ginataang hipon recipe cooking

7. Bring to a boil for at least 20 minutes

8. Serve hot

And here’s the final product. Of course I had to drink it with coffee. Tadah!

ginataang hipon at sitaw recipe with rice and coffee

I was reminiscing my childhood memories while eating this. How time flies!

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