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
4. Mix the coconut milk
5. Add in the string beans
6. Mix in the salt, pepper and green chili
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!
I was reminiscing my childhood memories while eating this. How time flies!
