COOKING SINIGANG NA HIPON (SHRIMP)
Sinigang is a Philippine dish famous for the variety of ingredients. Though considered a soup, it is not eaten as is, but rather combined as a viand with rice. Sinigang is typically sour.
Sinigang often incorporates stewed fish, pork, chicken, shrimp, or beef. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste, not to the meat’s flavor.
Meat is stewed with tamarind (which provides the sourness), green pepper, tomato, and onion. Other vegetables cooked in sinigang may include okra, taro corms, labanos, kangkong, sitaw and egg plant.
- 1/2 Kilo Hipon (Shrimp)
- 12 pcs Tamarind (Sampaloc)
- 1 big Onion (diced)
- 6 big tomatoes (quartered)
- 2 pcs Radish (sliced)
- 1 bundle Sitaw Stringbeans (cut into 2″ long)
- 1 bundle Kangkong (cut into 2″ long)
- Salt and Patis to taste
- 6 cups water
- Boil tamarind to soften. Pound and strain all juices and set aside.
- In a casserole, bring shrimp to a boil, lower fire and simmer.
- Add onions, tomatoes and tamarind juice.
- Add in all the vegetables.
- Season with salt and Patis to taste.
- Serve hot.