01:04.0
The strongest fire.
01:06.5
And this is what I bought.
01:09.0
Oh my God! We are rich today.
01:11.0
I'm asking to buy shrimp and it's already here.
01:15.0
Why would I refuse the price, right?
01:18.5
How much for a kilo of this?
01:25.0
So if your visit is a bit heavy, if you're going to go to Vienna,
01:31.0
then just buy it.
01:33.0
You just buy it, it's just for you.
01:35.5
You can buy the shrimp for 480 Pesos, right?
01:40.0
But now, let's say there's a Vienna coming, just kidding.
01:44.5
So 680 Pesos but it's very presentable, right?
01:47.5
It's nice to take a picture.
01:48.5
I have here butter.
01:51.5
So this is the first difference of my Ginataang Hipon.
01:55.5
What I put first is butter.
01:59.5
Before, I put onion on my recipe but it might get bashed.
02:05.0
So I remove the onion.
02:10.0
Is garlic not expensive? How much is a kilo of garlic?
02:13.0
It's natural and we're not mistaken.
02:17.0
It's really like that.
02:19.5
So butter and then I'm going to put garlic.
02:26.5
You put that garlic.
02:29.5
It seems like I'm lacking in butter.
02:31.5
Do I still have butter in the refrigerator?
02:38.0
Let's add more butter.
02:42.5
It's nice to have butter because we all love buttered shrimps, right?
02:47.5
And Ginataang Hipon.
02:49.5
So here, it's like 2 in 1.
02:51.5
And then I'm putting ginger.
02:54.0
I'm putting ginger.
02:58.5
You put, I think on the recipe.
03:01.5
What's on the recipe.
03:03.5
Let's just get my code.
03:07.5
What's on here is 1 tablespoon.
03:10.0
I put 1 teaspoon of minced ginger.
03:16.5
This will give it that oriental flavor, aroma that we like.
03:22.5
And then I'm gonna put the shrimp.
03:28.5
I'm gonna put that already.
03:30.5
And I'm going to season it with some soy sauce.
03:44.5
Because I don't want to overcook it.
03:48.5
I want the coconut milk to be thick so I'm going to reduce the coconut milk later on.
03:53.5
When I brown this shrimp, I will remove it.
03:58.5
As what my friend Sheffy Hazel said, let's remove the shrimp from poverty.
04:07.0
So I cook it like that before I remove it from poverty.
04:14.0
I will put a bit of coconut milk but I won't put all of it because I want to reduce it.
04:21.0
So if you are also going to remove it and you are also going to put it back.
04:30.5
What's the purpose of that?
04:32.5
We don't want the one that already left us.
04:35.0
Then you are going to put it back, you are going to accept it whole again.
04:40.5
It's just for the shrimp.
04:42.5
It's just for the shrimp.
04:45.5
When it already left you, well it depends on the type of leaving, okay?
04:50.5
But when it already left you, will you still bring it back to your life?
04:56.0
Well, it's complicated because you know that I have a lot of friends like that
05:00.5
but it depends on the situation.
05:04.5
But if you are going to ask me, because I have a rule that in my life,
05:09.0
when I get hurt a bit, I did something bad,
05:14.5
it's just okay that you leave already.
05:17.5
No hard feelings.
05:19.5
You know that, I never burn bridges.
05:23.0
I'm not an arsonist but I don't let it go back.
05:28.5
It's just that simple, right?
05:31.5
So there, we have talked about a lot of things.
05:34.0
That's why I'm doing it like that because I want the flavors of the shrimp to come out.
05:40.5
So there, you can see that I'm breaking the head of the shrimp.
05:44.5
This is taught to me by my friend, Dearest Happy or Paukotiu of Pamana.
05:55.0
So there, we are breaking it so that the shrimp's tail would come out.
06:00.5
So those that turn orange already, you may remove it already.
06:21.5
That way, you won't overcook the shrimp.
06:25.5
Because when you overcook it, it becomes very rubbery.
06:32.0
So there, you can see it.
06:33.0
Those that turn brown already on your pan.
06:39.0
Those will give a very nice flavor to your coconut milk.
06:48.0
So these separated heads.
06:51.0
So there, those separated heads, you put it there already.
06:53.5
And then, you pour your coconut milk already.
07:01.5
Why my coconut milk is a bit noticeable because it's on freezer.
07:09.0
Because I bought this on the market, the fresh squeezed one.
07:14.5
And I'm freezing it so that anytime I need a fresh squeezed coconut milk, there's one available.
07:28.5
So there, you will boil this.
07:30.5
Let's see if there are heads of shrimp that are separated already.
07:41.5
So this one, it's separated.
07:44.5
It's just shrimp, okay?
07:46.0
It's just shrimp, when it's separated, you will put it back.
07:50.5
Because the flavors are really on the head.
07:56.5
So that the flavors-
07:58.0
Now this one, you will reduce the coconut milk until it thickens.
08:02.5
You will make it thick.
08:04.0
And what I do is I will taste it when it's boiling.
08:10.0
So we adjust the seasoning.
08:11.5
So we put salt, pepper, fish sauce.
08:13.5
You may put chili, a bit of sugar for that nice sweetness.
08:18.5
Although the shrimp, when it's really fresh, good quality, it's really sweet.
08:25.5
So you will notice that it's getting thick.
08:28.5
I will put chili because I want it to be spicy.
08:31.5
If you don't want it to be spicy, it's up to you, don't put it.
08:35.5
And then I will also put string beans.
08:46.5
And then just some final touches with the seasoning.
08:51.5
It's so beautiful, it's so colorful.
09:05.5
You can really taste the shrimp.
09:09.5
And then green chilies.
09:13.5
If you don't want to put green chilies, don't put it.
09:16.5
So there. And some sugar, I'll get sugar.
09:21.5
Just a bit to balance the sweetness.
09:25.5
Okay, and you put the shrimp back already.
09:46.5
Well, I want it to have a bit of soup like this.
09:50.5
If you really want your Ginataang Hipon to be really dry,
09:55.5
it's up to you, you may boil it more.
09:58.5
So this one, I will boil it one more time.
10:03.5
Since I put the shrimp back.
10:07.5
So that the taste would stick.
10:11.5
They are together again, right?
10:14.5
You put it back and you put it together again.
10:17.5
So there, how magnificent.
10:20.5
We will just boil it for a while, about 1 minute.
10:38.5
It's like I want to break the chilies.
10:50.5
So that you won't overcook the shrimp.
10:54.5
Turn off the flame.
10:55.5
And there it is, you're ready to eat it.
11:00.5
I didn't put pepper anymore because there are chilies already.
11:03.5
But if you want to put pepper, push.
11:09.5
Okay, now the best part.
11:12.5
So I will soak the rice first.
11:17.5
I will get this one, it's a bit cold already.
11:21.5
It's really when you're using your hands.
11:27.5
Okay, so you're gonna squeeze the head of the shrimp a bit.
11:32.5
All of the flavors are there.
11:35.5
And let's taste it.
11:36.5
There it is, right?
11:37.5
You didn't overcook the shrimp paste.
11:42.5
You can easily peel it.
11:43.5
If you overcook it because the skin is already stick to the meat.
11:48.5
Let's taste the soup first.
12:02.5
I love how firm but the shrimp is still soft.
12:07.5
Our shrimp is really not overcooked and the perfect balance of the coconut milk.
12:24.5
The fish sauce, the flavor of the shrimp paste.
12:26.5
The ginger is there but it's not overpowering.
12:36.5
It's so delicious.
12:37.5
So what are you waiting for?
12:40.5
Make yours already.
12:41.5
This fantastic Shrimp Coconut Milk
12:46.5
because it will definitely make you extra happy.
12:50.5
I'm going to see you all soon.
