Halabos na Hipon sa Sampalok

I borrowed this recipe from somewhere. Not that I didn't know how to cook this quite simple dish. It is just that the recipe calls for the true blue sampalok fruit not the usual run of the mill ready made sampalok mix.

BTW, this gorgeous dish is best cooked in a clay palayok.


FRESH shrimps (cleaned)shell on
2-3 strands of unripened sampalok fruit
salt and pepper
2-3 cups of boiling water

Boil 2-3 cups water. As soon as it starts boiling, add the sampalok fruits. Crush with fork until tender.
Add the shrimps. Do not remove the shell.
As the sampalok fruit continues to boil put the shrimps in the palayok. Add salt and pepper to taste. Cover the palayok.
Add more water as needed. Cook at low-medium heat for about 10 minutes without removing the cover.
As soon as the shrimps becomes turns orangy in color it is cooked.
Serve with fish sauce as dip to counter the tanginess.
Serves best with fried rice. (Watch the oils)

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