Ginisang Hipon (Sautéed Shrimp) With Chef Melissa Miranda | Made In Cookware
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- Опубліковано 12 чер 2024
- Ginisang Hipon (Sautéed Shrimp) With Chef Melissa Miranda | Made In Cookware
This week, Chef Melissa Miranda of Musang, a Seattle-based “community-driven restaurant focusing on Filipino cuisine,” is in the Made In Kitchen to demo a simple, classic Filipino dish that uses a surprising but familiar ingredient: Sprite. In Chef Miranda’s recipe for ginisang hipon (sautéed shrimp), lemon-lime soda deglazes the Carbon Steel Frying Pan to release all the flavorful fond that develops while the shrimp cook. The soda’s sweetness isn’t overpowering-just enough to encourage caramelization while introducing a hint of acid. The other key ingredient is patis (fish sauce). When used as a seasoning, it deepens and fortifies the flavor of whatever it touches, lending that bit of salty savoriness needed to offset the bright herbal notes of the chimichurri and the subtle sweetness of the shrimp.
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#madein #shrimp #carbonsteel
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sprite to deglaze is a game changer!! can't wait to try,
shrimp heads are the best!!!
The plating is 🔥
What a secret ingredient! Musang in Seattle is a must-visit-so good!
Whaaat! Sprite?! I never would have knew you could use it in that way before!
never knew about sprite as a secret ingredient. very cool!
Who knew Sprite as an ingredient! Can't wait to try it
Thanks Chef. ❤❤❤the idea of a fish sauce chimichurri 🔥
Nice!!
Amazing recipe!! Love the chef
Chef Melissa is one of the best!
I cannot wait to try this!!!
Let us know what you think!
SHRIMP!!!!!🍤🍤🍤🍤🍤
There are so many elements of this dish that I'm excited to try - sprite for deglazing and fish sauce in the chimichurri to name a few!
These flavors sound amazing together! Can't wait to try it.
Sprite is superior to 7-up
Made In is an advertising company that happens to sell pans. I bought three of their stainless steel pans because my new electric glass cooktop requires perfectly flat pans. I used the 3.5 qt. sauté pan about ten times under NORMAL USE, and the pan developed a cupped bottom rendering it almost useless. The only way to contact Made In is through their website. In the last year, I’ve filled out the online form three times and have never received a response. They don’t give a crap about their regular customers and their pans don’t seem to hold up to light home use. How’s it going to fair in a restaurant? They don’t stand behind their products and their customer service is nonexistent.
Really?