Ano nga?
Hipon na may Kamias at Kamatis.
I tried searching the web for a recipe of this Kapampangan dish but couldn't find any. I learned about this in an episode of Jessica Soho Reports several weeks ago but I have already forgotten the instructions and the measurements so I had to rely solely on my not-really-existent-cooking-prowess. Well, as if there's anything new, I am always backed by my instinct if there's something I'm unsure of and hope that it turns out good. And fortunately, it did. I just don't know if this is supposed to taste this way.
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Kamias Kamatis Hipon - shrimps this big are usually sold for P 350.00 - P 400.00 per kilo. Today's price is P 380.00. |
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1. Saute the garlic and onion first. Wait for the garlic to turn a little bit golden brown before adding the onion. 2. Wait another while until the onions turn lucent before tossing in the tomatoes. I used my Ilocos garlic on this one. I realized at the moment I smelled the aroma, "So this is the reason why it's better to use native garlic even if it's hard to peel." Haha. But notice that I didn't peel, I just crushed them. Lazy me. I know. 3. Add the shrimps and their heads. 4. Add patis or salt to taste. And MSG and pepper if you want. 5. Add the kamias slices when the shrimps are half-cooked. 6. Add some water. This may be optional, pag may sabaw kasi parang mas maraming ulam. |
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