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
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.
- 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