Sinigang na hipon Recipe

Another good way to heat up this rainy season is to sip a hot soup of our favorite sea foods. I already posted a similar recipe which is "sinigang na sugpo". This time I'll be using hipon (shrimp) to make a budget wise recipe and you can't really tell the difference.

For those who are not familiar with Filipino dish, sinigang na Hipon is a Filipino soup recipe, with shrimp as the fundamental ingredient. Sinigang relates to a technique for cooking soups that consolidates souring flavors and it truly considered as one of the Pinoy's healthy recipes.Sinigang na Hipon is effectively done by cooking the shrimp and vegetables in boiling water. However, I used to saute the shrimp first with onions and tomatoes before proceeding to the basic procedure.

The souring flavor which is commonly in a powdered form are added before the end of the cooking process. The normally used souring agent is tamarind, whether fresh of powdered. However, different fruits such as, guava, calamansi,  kamias, and santol can likewise be used as souring agents.

I normally cook this dish for lunch especially in a cool weather because the sinigang soup is the best body heater when served hot.If you are planning to prepare shrimp sinigang, you can choose the bigger sized shrimps, it is suggested that you utilize shrimp with shell heads on so that the flavor is still in place. Utilizing shrimps without shell and head has lesser taste.

Sinigang na Hipon Ingredients:

• 1/4 kg shrimp 
• 1 pack water spinach (kangkong), cut in 3 inch length 
• atleast 5 pcs. sitaw (string beans) cut to atleast 3 inches 
• 2 pieces medium-sized tomatoes, quartered, seeds removed 
• 3-5 pcs. okra (cut to two parts) 
• 1 pc. labanos (sliced) 1 medium sized onion, quartered 
• 5 cups water 
• 1 pack sinigang mix (tamarind powder) 
• 1/ tsp. salt 2 tbsp. cooking oil 
• seasoning mix (optional) 

Cooking Procedure

• Heat oil on a deep pan 
• Saute onion and tomatoes 
• Add the shrimp (washed) 
• Saute until the shrimps become orange 
• Add the vegetables except kangkong 
• Cover and let the shrimp and vegetables extract come out.
• Add water 
• Add the tamarind powder or other souring agents 
• Add salt and seasonings 
• Add kangkong 
• Cover the pan and let it boil for 10 minutes. 
• Remove from heat Serve and Enjoy!