This is a native delicacy which is probably from the province of Quezon. It is made of fresh water shrimps combined with grated young coconut, salt and pepper then wrapped in banana leaves. It is then cooked by boiling it on coconut water. It is then broiled on charcoal until the banana leaves are slightly burned. Fresh water shrimps are abundant in places near Laguna de Bay. Those shrimps looks like a crayfish because they have claws but the claws are slender. Just in case you can’t find fresh water shrimps, you can use saltwater shrimps or small prawns.
To cook pinais na hipong ilog; Wash shrimps very well.Trim heads. Combine with grated buko, salt and pepper. Divide mixture into 6 portions. Place 1 portion of mixture in banana leaf. Top with 1 or 2 banana leaves.Wrap and secure with string. Do the same for the remaining ingredients. Arrange wrapped shrimp mixture in a saucepan. Pour buko water. Boil until shrimps are cooked. Drain from broth. Let cool and dry. Put each wrapped shrimp over live charcoal and broil until banana leaves are partially burned or broil in preheated oven. To see the complete recipe, continue reading.
How to Cook Pinais na Hipong Ilog
Ingredients
- 1/2 kilo fresh water shrimps
- hipong ilog
- 2 cups young coconut buko, grated
- 2 tsp. salt
- 1/2 tsp. black pepper ground
- 1 to 2 pcs wilted banana leaves
- 2 pcs banana leaves
- 2 cups buko water
Instructions
- How to cook Pinais na Hipong Ilog:
- Wash shrimps very well.Trim heads. Combine with grated buko, salt and pepper.
- Divide mixture into 6 portions. Place 1 portion of mixture in banana leaf.
- Top with 1 or 2 banana leaves.Wrap and secure with string. Do the same for the remaining ingredients.
- Arrange wrapped shrimp mixture in a saucepan. Pour buko water. Boil until shrimps are cooked.
- Drain from broth. Let cool and dry. Put each wrapped shrimp over live charcoal and broil until banana leaves are partially burned or broil in preheated oven.
- Unwrap and serve hot. Serves 6.
