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Pinais na Hipon Ilog
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How to Cook Pinais na Hipong Ilog

Pinais na Hipon is a traditional Filipino dish from Quezon made with shrimp and young coconut, wrapped in banana leaves, and cooked until tender and smoky.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Seafood Recipe
Cuisine: Filipino
Keyword: freshwater shrimps, hipong ilog, pinais na hipon
Servings: 6 servings
Calories: 245kcal
Author: Manny

Ingredients

  • 1/2 kilo fresh water shrimps (hipong ilog)
  • 2 cups young coconut buko, grated
  • 2 tsp. salt
  • 1/2 tsp. black pepper ground
  • 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.

Notes

Cooking Tips:

Use Fresh Ingredients for Maximum Flavor

To ensure the best taste, use fresh shrimp and young coconut. Fresh shrimp will have a sweeter, more delicate flavor compared to frozen ones, and grated buko adds a subtle creaminess that mature coconut cannot replicate. Always check for signs of freshness, like firm texture and a mild ocean scent, to elevate your dish.

Soften Banana Leaves Before Wrapping

Banana leaves are easier to work with if you briefly pass them over an open flame or blanch them in hot water. This technique makes the leaves more pliable, reducing the risk of tearing while wrapping the shrimp mixture. Plus, it brings out the natural aroma of the banana leaves, adding depth to the final dish.

Don’t Skip the Charcoal Broiling

Broiling over live charcoal imparts a smoky, earthy flavor that makes pinais na hipon unforgettable. If you’re tempted to skip this step and just use the oven, consider that the unique aroma from the charring banana leaves is a crucial part of the dish’s authentic taste. Even if using a grill pan indoors, try to mimic that smoky effect as much as possible.