Adobong Hipon – Adobo is any meat or vegetable cooked in soy sauce, vinegar, garlic, and pepper. Those are the main ingredients in an adobo. This cooking process is very popular and common in the Philippines. Even before the Spanish came to our country, our ancestors have been cooking food with vinegar. Remember, there was no refrigerator yet, so our ancestors have to cook food that will last for days without spoiling. Vinegar acts as a preservative because it inhibits the growth of bacteria. It can be said that there are regional variations to this dish. For example, in Bicol, they add coconut milk to the basic adobo ingredients. In some regions, they add turmeric or luyang dilaw to give it a yellowish color. Some add chilis and liver. But the most basic ingredient is the vinegar.
Adobong Hipon Recipe
- 1 kilo medium sized shrimps
- 1/2 cup coconut vinegar (or any kind of vinegar)
- 1/4 cup soy sauce
- 1/2 cup Sprite
- 8 cloves garlic, minced
- 1 tablespoon onions
- salt, pepper, and brown sugar to taste
- 1 tablespoon cooking oil
- 2 tablespoons scallions
1. Wash the shrimps and cut off the whiskers.
2. In a bowl, mix the vinegar, soy sauce, pepper, and brown sugar. Mix well.
3. In a wok, half cook the shrimps in Sprite for 1 minute. You’ll know if it’s half cooked when the shrimps are slightly no longer transparent. Do not wait for it to turn completely orange. Drain and set aside the sauce.
4. In the same wok, heat some oil and saute the garlic and onions.
5. Add in the shrimps, scallions, and the vinegar mixture.
6. Add a little of the sauce from when you cooked the shrimps first. Do not overcook. Just wait until the shrimp turns bright orange.
7. Season according to taste.