Yummy Sunday lunch feast for the family, Ginataang Hipon at Alimasag. Seafood Sunday will never be the same after you try this combo and partner it with boneless fried daing na bangus!
Super sarap po and mabilis lang iluto (quick and easy to cook). Happy cooking!
GINATAANG ALIMASAG AT HIPON
½ kilong suahe (hipon), wash, trim feet and antenna with scissors
½ kilong alimasag, cleaned and slice in half
2 cans SM Bonus coconut milk (400ml/can)
½ cup water
½ kalabasa (squash), peeled and slice in chunks
1 bundle string beans (10pcs), slice 1″ size
1 medium onion, chopped
4 cloves garlic, minced
2 pcs long green peppers (siling haba)
50g/4 tbsp sweet bagoong (Kamayan brand)
1 tbsp patis (fish sauce)
salt and pepper
*If using fresh coconut milk, use about 3 cups
In a large pot, heat an oil to sauté garlic and onions over medium-low heat. Toss in shrimp and let it cook for 1 minute only until pinkish in color. Turn off heat and using a thong, take out shrimp. Set it aside.
In the same pot with sauteed garlic and onion, add 1 sachet sweet bagoong and 2 cans coconut milk, water and squash. Bring it to a boil and just simmer over low heat for 5 minutes.
Next, add in alimasag and siling haba. Let it boil and simmer for about 3 minutes more over medium-low heat. Cover the pot and stir occasionally.
Once the kalabasa are tender add in sitaw and let it cook for additional minute.
Season with patis, salt and pepper to taste.
Then finally add back the shrimp and let it cook for another minute. Serve and enjoy!
You may also serve it with Crispy Fried Boneless Daing na Bangus on the side! Perfect!
Note: for my picky eater, kalabasa is overcooked so it looks mashed in the coconut milk. If you want the visible chunks of kalabasa, make sure to cook it within 10 minutes time.