Inararom na Hipon

Name: Inararom na Hipon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Filipino
Ingredients: 500.0 g Medium shrimp, cleaned and deveined; 240.0 ml Cane vinegar; 10.0 pcs Bird's eye chilies (siling labuyo), halved; 6.0 pcs Garlic cloves, sliced; 1.0 pcs Ginger, sliced into thin strips; 1.0 pcs Onion, sliced into rings; 2.0 tbsp Fish sauce (patis); 1.0 tsp Sugar; 120.0 ml Water

A fiery Bicolano specialty where shrimp is cooked and pickled in a punchy blend of cane vinegar, siling labuyo (bird's eye chilies), garlic, and ginger. The name 'inararom' means 'to make aromatic' — referring to the heady, fragrant steam that fills your kitchen as the vinegar and chilies sizzle together. Served alongside steamed rice, this dish hits all the right notes: sour, spicy, and deeply satisfying.

Prep: 15 min Cook: 15 min 4 servings From Naga

Ingredients

Servings:

2 4 6 8 10

500 g Medium shrimp, cleaned and deveined
240 ml Cane vinegar
10 pcs Bird's eye chilies (siling labuyo), halved
6 pcs Garlic cloves, sliced
1 pcs Ginger, sliced into thin strips
1 pcs Onion, sliced into rings
2 tbsp Fish sauce (patis)
1 tsp Sugar
120 ml Water

Nutrition per serving

Calories 185

Protein 18.5g

Fat 2.1g

Carbs 12.3g

Fiber 1.2g

Sugar 2.8g

Sodium 820mg

Per serving (4 servings). Values are estimates.

Instructions

In a wide pan or kadere, heat the vinegar and water over medium heat. Let it come to a gentle simmer — this cooks off some of the raw vinegar bite while keeping the sourness.
Add the sliced garlic and ginger. Stir-fry for about a minute until the garlic turns golden and fragrant. Don't rush this step; the garlic is the backbone of the aroma.
Toss in the sliced onion and siling labuyo. Stir for 30 seconds — you'll immediately smell that signature inararom fragrance that gives the dish its name.
Add the cleaned shrimp in a single layer. Let them cook for 2-3 minutes per side until they turn pink and curl up. You want them to absorb the vinegar-chili broth.
Season with fish sauce and a pinch of sugar to balance the acidity. Taste and adjust — the broth should be boldly sour and spicy, with a hint of sweetness at the end.
Simmer everything together for another 3-4 minutes so the flavors meld. The shrimp should be fully cooked and the liquid should have reduced slightly. Serve immediately with plenty of white rice to soak up the spicy-sour broth.

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