Piyaparan a Shrimp

PIYAPARAN A ODANG

Piyaparan a Odang is a Regional Food from the Maranaos. Piyaparan is from the word ‘papar’ which means grated coconut, and ‘odang’, shrimp in English.

The Maranaos are known for their use of palapa; it is a spice-paste made from sakurab (white scallion), ginger and chili, pounded using a mortar and pestle.

Sakurab (white scallion) is a locally-grown spice similar to spring onion but with a thinner leaf and more distinct unique flavor.

Sakurap-palapa-,maranao

Palapa is the cornerstone of Maranao cooking. It is part of almost all Maranao dishes. Turmeric powder is also an essential ingredient in Maranao cuisine; it adds color and makes any Maranao dish effervescent.

Piyaparan a Odang, like other piyaparan recipes is simple and easy to make.

One might be wondering if a Maranao dish can still be cooked even without the special palapa ingredient. Well, an authentic Maranao dish should always have the “sakurab” white scallion in it but it does not mean that you can not cook a Maranao-inspired dish if you do not have sakurab available.

Although sakurab is irreplaceable, I substitute it with spring onion when it is not accessible. Spring onion is the closest spice I can think of to substitute the sakurab although the over-all result is not the same with it. But it can still be as tasty.

These are the ingredients of Piyaparan a Odang:

  • 1000 grams odang (shrimp)
  • 2 medium onions (sliced)
  • 1 thumb size ginger (chopped)
  • 5-6 sakurab (white scallion) and or spring onion (sliced)
  • 4-5 chilies (sliced)
  • 3 cups grated coconut
  • 1 green or red bell pepper (sliced)
  • 1 ½ teaspoons turmeric powder
  • Salt and pepper
  • 2 tablespoons vegetable oil

Procedure:

  1. Using a mortar and pestle, start pounding the sliced sakurab (and or spring onion), ginger and chilies to make a rough paste.
  2. In a large bowl, combine grated coconut and half of the palapa paste and onion, turmeric, salt, pepper and bell pepper. Mix well and set aside.
  3. Pour oil in a pan and sauté onion until translucent.
  4. Add the remaining palapa paste and stir.
  5. Add shrimp, season with salt and pepper. Cook for 3-4 minutes, stirring constantly but do not overcook.
  6. Remove shrimp from the pan and set aside.
  7. In the same pan, stir-fry the pre-mixed “papar”. Stir continuously for 3 minutes.
  8. Put back the shrimp and mix well. Cook for another minute.
  9. Serve and enjoy!