Ginisang Upo at Hipon

Ginisang Upo at HIpon

  • 200 g. pork, boiled, diced
  • 250 g. small size shrimp
  • 1 medium size upo, diced
  • 1/2 head garlic, minced
  • 1 medium size onion, chopped
  • 1 big size tomato, chopped
  • 1/4 c. patis
  • cooking oil
  • salt
  • 2 tbsp. annatto water extracted
  • from 1/2 cup anatto seeds

Cooking Procedure:

  1. Wash shrimp thoroughly and drain.
  2. Remove head, peel off shell and tail of each shrimp.
  3. Set aside head, shell and tail.
  4. Slice each shrimp at the back and remove intestine.
  5. Using pestle and mortar pound shrimp head, shell and tail to extract juices, dilute in 2 c. of warm water.
  6. Pass thru a sieve to separate shells from the juice. Set aside shrimp juice.
  7. In a sauce pan, sauté garlic, onion and tomato.
  8. Add pork and shrimp, stir fry for 1-2 minutes.
  9. Add in patis and shrimp juice cook for another 2-3 minutes.
  10. Add upo and annatto water, simmer for 5-10 minutes or until the upo is half cooked, season with salt to taste. Serve hot.
  11. Share & Enjoy!

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Freetx to Philippines