Sunday, October 03, 2004

Nilasing na Hipon

This is the recipe for a nilasing na hipon I have come to know. When I was young, my cousin would marinate shrimps with a cup of gin before cooking it ala halabos. He was a drunkard but man, does he ever cook. He also added well about ¼ cup of 7-up (I guess measuring cups were never invented yet then) to it. As a kid, I thought the gin and the 7-up was just because he so dearly loved to drink and he wanted even his food to be with gin.

As I started cooking myself, I have come to realize that wine actually enhanced the taste of your food. Away from the Philippines, our prawns are not live here. (Well, not quite true because you could actually buy them somewhere else but who would like to do that when the sun is out and you have one bag that you recently bought when prawns were on sale?) More so, they are imported either from China, Thailand or the Philippines. What is good is they’re dressed already although I still miss the heads to add flavor to my palabok

We are not regular hard drinkers so when I cooked this, I only had red cooking wine in my cupboard. I also stopped drinking softdrinks so I had to think of something else to sweeten my dish. How about Mirin?

So without much ado, I marinated about 1 lb of deveined,but not shelled prawns in ½ cup of red cooking wine and ½ cup mirin for about 15 minutes. It might have been longer.

In the meantime, I prepared the following:

2 tbsp of olive oil
5 cloves of garlic finely chopped
about ½ inch of ginger, finely chopped
½ onions, finely chopped
¼ cup of finely sliced green onions
salt to taste

And here's the suggested method of cooking this dish.

In a pan, heat oil and sauté the garlic, ginger and onions for about 2 minutes or until the garlic turns light brown. Drain the prawns and add to the sautéed garlic, ginger and onions. Cook until prawns turn red or cooked. Season with salt. Turn stove off and add the green onions in. It's that simple.


JMom said...

Thanks for posting the recipe, TingAling. I will have to try this next time I have some shrimps. I just found an oriental market that sells shrimps with the head on. Although its 20 miles away from me, I think it's worth the trip. My eldest and I like our shrimps with the heads on. I will post the recipe on my blog when I try this.

ting-aling said...

Awan anyaman na Manang :-). I know you're older..hehe..

Sassy Lawyer said...

My father used to cook nilasing na hipon often. And I used to enjoy them a lot until I developed an allergy.

celia kusinera said...
This comment has been removed by a blog administrator.
celia kusinera said...

Aba'y mukhang kasarap nire, Ting. Masubukan nga. Salamat hane?

ting-aling said...

Sassy, I knew you were. My mom was and my brother is. Pero favorite talaga ng kuya ko anything crustacean, prawns, lobsters, crabs..kung kumain na siya, kasing pula na siya ng crabs. Also, pantal-pantal talaga ang mukha ng kuya ko for days..buti na lang sa kanya lahat napunta, hehe. Siya lang naman sa aming lahat.

ting-aling said...

Celia, madali lang talaga eto, just make sure that you drain yung sabaw habang niluluto mo. Gusto ko medyo dry.

Toni said...

This was easier than I thought. I told my husband about it and we can't wait to get those shrimps drunk. *L*

Honey said...

Love this recipe...thank u so much for your site. It helps a lot esp for a beginner like me. I am newly married and trying to be a good wife for my busy husband.

Thanks again.