Name: Ubod Nipa with Shrimp
Prep time: 25 min
Cook time: 25 min
Yield: 4
Cuisine: Filipino
Ingredients: 3 cups legally cultivated edible nipa palm heart, sliced thin, or coconut ubod as substitute; 250 g shrimp, peeled and deveined; 1 tablespoon oil; 1 onion, sliced; 4 cloves garlic, minced; 1 thumb ginger, julienned; 1 cup coconut milk; 1/2 cup water; 1 tablespoon fish sauce; 1 long green chili; 1 cup malunggay leaves, optional; Black pepper

Method

Rinse the sliced palm heart and blanch it for 3–5 minutes if firm or bitter, then drain.
Season shrimp lightly with fish sauce and pepper.
Warm the oil over medium heat and cook onion, garlic, and ginger until softened and aromatic.
Add palm heart and stir-fry 3 minutes.
Pour in coconut milk and water and simmer gently until the palm heart is tender.
Add shrimp and chili and cook only until shrimp are opaque and curled; fold in malunggay last.
Taste the cooked sauce, adjust fish sauce, and serve with rice.

Ingredients

Method

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