Watching “Kapuso Mo, Jessica Soho” one lazy Sunday afternoon, I discovered this hidden gem called Pinais na Hipon. The moment I saw how the locals in Quezon Province wrapped fresh shrimp and liempo in banana leaves, then cooked everything in creamy gata, I knew I had to try it!
The way the steam escaped as they opened each packet, releasing that mouthwatering aroma of coconut and seafood, instantly reminded me of my Lola’s kitchen during special occasions. After countless attempts to perfect this pinais na hipon recipe (and many FaceTime calls with my mom!), I’m excited to share my version of this traditional Filipino dish that has become our family’s weekend favorite.
I promise, once you try this Pinais na Hipon recipe, you’ll understand why people in Quezon have been making this for generations. It’s the perfect combination of fresh seafood, creamy coconut, and that distinct banana leaf aroma that just screams “fiesta!
Why You’ll Love This Recipe
- Authentic Filipino flavors passed down through generations
- Perfect balance of seafood and coconut
- Restaurant-quality dish you can make at home
- Impressive presentation for special occasions
- Natural cooking method that locks in flavors
- Sustainable cooking using traditional banana leaf wrapping
- Can be prepared ahead for gatherings
Pinais na Hipon (Filipino Coconut Shrimp Parcels)
Equipment
- Large mixing bowl (Kaldero o malaking mangkok) For combining ingredients
- Mortar and pestle (dikdikan) For extracting shrimp juice from heads
- Fine-mesh strainer (salaan) For straining shrimp juice
- Wide, shallow pan (Kawali) For gentle simmering
- Sharp knife (kutsilyo) For preparing ingredients
- Measuring cups and spoons (Panukat) For accurate measurements
- Kitchen scissors (Gunting) For cutting banana leaves
- Kitchen twine or pandan leaves (Pantali) For securing parcels
- Heavy-bottom skillet Optional for charring parcels
Ingredients
For the Filling:
- 500 g shrimp Hipon – preferably small suahe variety
- 250 g pork belly Liempo, finely chopped
- 2 cups young coconut meat Buko, freshly shredded
- 1 medium onion Sibuyas, finely chopped
- 4 cloves garlic Bawang, minced
- ¼ cup shrimp juice Katas ng hipon
- Salt Asin and pepper (Paminta) to taste
For Cooking:
- 2 cups coconut cream Kakang gata
- 6-8 banana leaves Dahon ng saging, cleaned and cut into 6-inch squares
- Kitchen twine or pandan leaves for tying
Instructions
- Begin by preparing the banana leaves (Paghahanda ng dahon ng saging): Wash thoroughly and wipe dry (Hugasan at patuyuin). Pass quickly over flame to make pliable (Pagpapalanta sa apoy). Cut into 6-inch squares.
- At room temperature, prepare the shrimp juice (Paggawa ng katas ng hipon): Clean and peel shrimp, reserving heads. Pound shrimp heads with ¼ cup water (Dikdikin ang ulo ng hipon sa tubig). Strain through fine-mesh strainer (Salain ang katas).
- Make the filling (Paggawa ng palaman): Chop shrimp into small pieces (Tadtarin ang hipon). Combine with chopped pork belly, shredded young coconut, minced garlic, and chopped onions. Add shrimp juice and season with salt and pepper (Paghaluin ang lahat ng sangkap at timplahan ng asin at paminta).
- Wrap parcels (Pagbabalot): Place 3 tablespoons filling in center of banana leaf (Maglagay ng 3 kutsarang palaman sa gitna ng dahon). Fold sides to form a secure packet and tie with twine or pandan leaves (Ibalot at talian).
- Cook over medium-low heat (160°C/320°F). Arrange parcels in a single layer in pan (Iayos ang mga balot sa kawali). Pour coconut cream (Ibuhos ang kakang gata). Simmer gently for 20-25 minutes (Pakuluan ng mahina ng 20-25 minuto).
- Optional: Briefly char packets over flame for smoky flavor (Maaaring ihawin sandali para sa usok na lasa).
- Let rest for 5 minutes before serving (Palamigin ng 5 minuto bago ihain). When reheating, steam for 8-10 minutes or until internal temperature reaches 165°F/74°C (Kapag ininitin, pasingawan ng 8-10 minuto o hanggang umabot sa 165°F/74°C ang init sa loob).
Tips from Lola’s Kitchen
- Use freshly squeezed coconut cream for best results
- Keep heat low to prevent coconut cream from curdling
- Choose small, sweet shrimp (suahe) for authentic taste
- Wrap parcels tightly to prevent leaking
- Let parcels rest for 5 minutes before serving
Traditional Serving Suggestions
- Serve hot with steamed white rice (Kanin)
- Garnish with calamansi halves
- Offer patis (fish sauce) on the side
- Include fresh banana leaves as plate liners
- Pair with ensaladang talong (grilled eggplant salad)
Troubleshooting
- Coconut Cream Curdling
- Solution: Keep temperature low, never allow to boil
- Banana Leaves Breaking
- Solution: Properly heat leaves to make pliable
- Filling Too Wet
- Solution: Drain excess liquid before wrapping
Ingredient Alternatives
- Banana Leaves → Parchment paper or aluminum foil
- Fresh Coconut → Packaged coconut cream
- Suahe → Regular shrimp, chopped
- Pork Belly → Ground pork
- Fresh Buko → Packaged young coconut strips
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 1 month (without sauce)
- Reheat: Steam for 8-10 minutes or microwave with damp towel
Variations
- Spicy Version (Maanghang)
- Add chopped bird’s eye chilies
- Seafood Deluxe
- Include crab meat and squid
- Vegetarian Option
- Replace meat with mushrooms and bamboo shoots
FAQs
Q: Can I make this ahead? A: Yes, prepare up to 24 hours ahead and reheat before serving. Q: How do I know when it’s done? A: Shrimp should be pink and pork should be tender. Q: Can I freeze the parcels? A: Yes, freeze without sauce for up to 1 month. Q: What can I substitute for banana leaves? A: Use parchment paper or foil, though flavor will differ. Q: How spicy is this dish? A: Traditional version is mild; add chilies for heat.
Pinais na Hipon (Filipino Coconut Shrimp Parcels)Nutrition
The Story Behind Pinais na Hipon (Filipino Coconut Shrimp Parcels)
Growing up in coastal Quezon province, my Lola always said that the best Filipino recipes come from necessity and abundance. Pinais na Hipon perfectly embodies this wisdom, born in the fishing villages where fresh shrimp was plentiful and coconut trees lined every shore. Local families would wrap the day’s catch in banana leaves, a natural preservation method that became the foundation of this beloved dish.
What makes Pinais na Hipon (wrapped shrimp in coconut milk) special is its ingenious combination of the region’s most abundant ingredients. The coastal communities of Quezon discovered that wrapping fresh suahe (small shrimp) with grated young coconut in banana leaves created a natural steaming pocket, intensifying the seafood’s sweetness. Later, enterprising home cooks added chopped liempo (pork belly) to create a richer, more luxurious version that’s now served in Filipino restaurants across the country.
The cooking method itself tells a story of Filipino ingenuity. ‘Pinais’ comes from the word ‘pais’, which means to wrap in leaves before cooking – a technique our ancestors used long before aluminum foil existed. This traditional preparation method doesn’t just make the dish convenient to cook; it infuses the shrimp and pork with the distinct, subtle aroma of banana leaves while keeping the coconut cream from curdling, a secret that Quezon province’s expert cooks have perfected over generations.
Today, this traditional Quezon delicacy remains a testament to Filipino coastal cuisine, where the bounty of both land and sea comes together in perfect harmony. Whether served at family gatherings, fiestas, or casual weekend meals, Pinais na Hipon continues to capture the hearts (and palates) of food lovers who appreciate authentic Filipino flavors and time-honored cooking traditions.
