 Halabós na hipon | |
| Alternative names | Hinalabós, Hinalbós, Inalbós |
|---|---|
| Course | Main dish |
| Place of origin | Philippines |
| Serving temperature | Hot |
Halabós is aFilipino cooking process consisting of freshshrimp,crab, or othercrustaceans cooked in water and salt. Modern versions of the dish commonly add spices and usecarbonatedlemon drinks instead of water for a sweeter sauce.
Halabós (also spelledhalbus,hablos, orhalbos) is a verb meaning "to scald in saltwater" in theTagalog language.[1][2]
Halabós is one of the easiest and most common way of preparing crustacean dishes in the Philippines. Traditionally, it only requires boiling whole unshelled shrimp, crab, or other crustaceans in water and a little salt for one to three minutes until they turn reddish-pink. Nothing else is added, and the ingredients are allowed to stew in their own juices. However, modern versions generally usecarbonatedlemon drinks likeSprite instead of water. Spices may also be added like chilis and garlic. Butter may also be added.[3][4][5]
Halabós dishes are usually prefixed by "halabós na". Examples ofhalabós dishes includehalabós na hipon orhalabos na sugpo (shrimp orprawns),halabós na alimango (mud crab),halabós na alimasag (blue swimmer crab), andhalabos na ulang (lobster orgiant river prawns).[1][6][7][8] A specialty inZamboanga ishalabos na curacha which is made fromcuracha (the spanner crab,Ranina ranina).[9]
Media related toHalabos at Wikimedia Commons
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| Fish | |
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| Shellfish | |
| Other seafood | |
| Processed seafood | |
| Seafood dishes | |
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| Animal welfare | |
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