Kilawing Hipon with Cebu Mango by Chef Danilo Gonzales
Ingredients:
½ kilo clean, medium sized shrimp
50 grams chopped ginger
30 grams chopped garlic
1 pc medium sized onion, chopped
1 pc medium sized ripe mango, cut into strips
5 pcs chopped chili
30 ml white vinegar (any local brand)
15 grams white sugar
1 pc lemon slice
2 tsp calamansi juice
1 medium cucumber, sliced
30 grams chopped cilantro
1 tbsp olive oil
salt & pepper
Preparation/Directions
Soak the shrimp in vinegar for two minutes, then strain.
After straining, wash with cold water and mix with all ingredients.
Season with salt and pepper. Serve.
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The recipe is a simplified variant of one of the specials currently being offered in Waterfront Cebu City Hotel & Casino's international menu. Readers who wish to sample the dish in its original flavorful flair may have it at the hotel's "Gourmet Walk."
As the Executive Sous Chef of Waterfront Cebu City Hotel & Casino, Chef Danilo Gonzales knows that the perfect holiday feast should be made of dishes that are not only comforting, but also exciting.
As such, Chef Danny's "Kilawing Hipon with Cebuano Mango" - the today's featured recipe - is perfect for these days' gatherings, celebrations and festivities. (Yasunari Ramon Suarez Taguchi)
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