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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| I peeled the shrimps beforehand to make the eating easier, and diced/sliced the other ingredients. "Ano 'yang niluluto mo? Sigurado ka ba dyan sa ginagawa mo?" "Ehehe, malamang hindi! Napanood ko lang 'to sa t.v dati at kailan ba ko naging sigurado?" |
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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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