Cultural Connections: Guisadong Hipon

Hipon is the Filipino version of a shrimp paste. It is done fresh, made into paste and I’m sure how it is done but it really is a good appetizer for us. One simply has to add tomatoes, onions and garlic cut into thin slices. Firstly by sauteing the garlic until appropriate, then add the tomatoes and onions. When appropriate, add the shrimp paste, season with a teaspoonful of sugar since the paste is kinda salty. Best served with a few slices of lemon. And this is a great appetizer. You can also add cubed pork bits if you like.

P.S. I’m still on a blog break and will be back online soon and will be visiting your posts as well. Thanks for joining in.

Cultural Connections: Pakbet
It’s time to show your Culture foods again…Show us your country’s soul through the food you eat.

Pinakbet or pakbet is a popular Filipino dish of mixed vegetables and pork stew cooked with bagoong or shrimp paste (anchovies).

1/4 kilo pork with fat, cut into small pieces
2 Amapalya (bitter melons) sliced to bite size pieces
2 eggplants, sliced to bite size pieces
5 pieces of okra, cut in two
1 head garlic, minced
2 onions, diced
5 tomatoes, slice
1 tablespoon of ginger, crushed and sliced
4 tablespoons bagoong isda or bagoong alamang
3 tablespoons of oil
1 1/2 cup water
Salt and pepper to taste


*In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.

*On the same pan, saute garlic, onion, ginger and tomatoes.

*In a casserole, boil water and add bagoong.

*Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

*Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

*Salt and pepper to taste.

*Serve hot with plain rice.