Ginataang Hipon sa Kamias

INGREDIENTS:

2 coconuts, grated to produce
1 c coconut cream
1 c coconut milk (see cooking lessons)

1 1/2 tbsp bagoong (shrimp paste)
4 cloves garlic, craked
1 medium onion, sliced
10 kamias (bilimbi), halved
2 siling haba (green finger chili), sliced
500 g medium-sized shrimp (suwahe)
salt and pepper, to taste


Cooking Procedures:

1. In a skillet, over medium fire, put the coconut cream, coconut milk, bagoong, garlic and onion.
Let come to a boil and cook until the liquid has reduced a little.

2. Add the kamias and sliced siling haba and cook until soft. Add the shrimp, cooking until they turn pink. Remove from the fire once the oil from the coconut forms on top. Season with salt and pepper.


Cooking Lesson:

- To extract coconut cream and milk: add a little water to the grated coconut meat and squeeze to yield coconut cream (1st extraction); add another cup water to the coconut meat and squeeze to yield coconut milk (2nd extrtion)




Shared by Beth Romualdez

Cape Bojeador Lighthouse, Ilocos Norte

     Cape Bojeador Lighthouse, also known as Burgos Lighthouse, that was established during the Spanish Colonial period in the Philippines. It is located in Burgos, Ilocos Norte.

 

 
     Cape Bojeador Lighthouse was declared a National Historical Landmark on August 13, 2004 and a National Cultural Treasure on June 20, 2005 by the Philippine Government.

     The 66-foot-tall (20 m) octagonal stone tower, the most prominent structure in the vicinity. At the parking lot, visitors climb a flight of concrete stairs to the perimeter wall which offers a good view of Cape Bojeador and South China Sea and enter the courtyard.

 

 

     Visiting the area is recommended in the months of June to August. On the month of  November to January is not advisable for the weather is very wet and cold due to the effect of the Siberian Winds (Cold front from Siberia, Russia) affecting the Northern most tip of Luzon Island.