Sinigang na Hipon is a type of Filipino sour soup, wherein shrimp is used as the main ingredient. This dish also includes a variety of vegetables such as daikon radish, snake beans, okra, and eggplant. This dish is best served during cold weather. It is best enjoyed hot with a cup of white rice.
How to Cook Sinigang na Hipon
This dish is quick and easy to cook. Start by boiling around 2 quarts of water in a pot. I add the daikon radish, tomato, and onion once the water starts to boil. Continue to cook for 5 to 8 minutes.
The fresh shrimp is added afterwards. Make sure to clean the shrimp before cooking. Wash the shrimp thoroughly and devein, if possible. Fresh shrimp with head attached is perfect for sinigang. The head is full of flavorful. It helps improve the taste of the broth.
Add the souring agent and then continue to cook the shrimp for 3 minutes. I am using Knorr Sinigang sa Sampaloc Recipe Mix whenever I cook sinigang. It is convenient and it provides the right amount of sourness to the dish.
Add the vegetables next, except for the kangkong. Cook for 5 minutes. I usually add kangkong last. Season with patis and ground black pepper.
Sinigang na Hipon Recipe Tips
- Use fresh shrimp with head attached, if possible. This will make your soup more flavorful.
- Clean the shrimp thoroughly and devein. This do not need an explanation.
- Make sure not to overcook the shrimp. The shell of overcooked shrimp has a tendency to stick to the meat. We don’t want that to happen.
- Always clean the kangkong thoroughly. Wash it twice or thrice for best results.
- Using powdered sinigang mix is a quick fix for busy people. This provides the same result as the conventional method, in less time. That is convenience!
Try this comforting Sinigang na Hipon recipe and let me know what you think.
Sinigang na Hipon
- Boil water in a cooking pot. Add onion, tomato, and radish. Cover and continue to boil for 8 minutes.
- Add shrimp. Cook for 1 minute.
- Add Knorr Sinigang sa Sampaloc Recipe Mix. Stir until it dilutes completely. Cover and cook for 3 minutes.
- Add long green pepper, snake beans, okra, and eggplant. Stir. Cook for 5 minutes.
- Put the kangkong stalks into the pot. Season with fish salt and ground black pepper.
- Add kangkong leaves. Cook for 1 minute.
- Transfer to a serving bowl. Serve warm with rice.