Sinigang na Hipon is a Filipino main dish having shrimp as the main ingredient. Fresh Shrimps and vegetables are cooked by boiling in a sour broth. The commonly used souring agent is tamarind. However, other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used.
Similar to the previous sinigang dishes that we featured (Sinigang na ulo ng Salmon and Pork Sinigang), This variation is eaten with rice and some fish sauce (patis) on the side. I usually cook this dish whenever I feel nostalgic or when the weather is pretty cold. Like today, the temperature is dropping again somewhat signaling for the coming of winter.
1 1⁄2 Pound (With Head)
1 Bunch (100 gm), cut in 3 inch length (Kang-Kong)
1 Cup (16 tbs), cut in 2 inch length (Sitaw)
2 Medium, quartered into two pieces
1 Large, quartered
8 Cup (128 tbs)
1 1⁄2 Ounce (Tamarind Soup Base Mix, 1 Pack)
Banana pepper/Long green pepper
2 , pieces
3 Tablespoon (Patis)
1. Pour the water in a large cooking pot and bring to a boil
2. Add onions and tomatoes and cook until texture becomes soft
3. Put-in the sinigang mix and simmer for 2 minutes
4. Add the banana pepper and string beans and simmer for 3 minutes
5. Add the shrimps and fish sauce then simmer for 5 minutes
6. Add the water spinach, turn the heat off, and cover the pot. Let stand for 5 minutes.
7. Serve hot. Share and Enjoy!