Sinigang Na Hipon (Soupy Sour Shrimp – Western Style), as cooked and photographed by Mae Mercado-Sanguer
This is a sumptuous recipe so welcome when the weather outside is raining (or cold and damped). This especially appetising to someone who is fluish and unluckily taste-challenged. The sourness of this soup will make those tastebuds dance in merriment that flu is flushed out, always in case anyway.
Our recipe is a westernised version as some of the ingredients are sadly not widely available in standard supermarkets. Nevertheless the original ingredients are still included as you may be lucky enough to procure them somewhere. Having said that our substitute ingredients are perfect on their way.
Sinigang Na Hipon (Soupy Sour Shrimp Western Style)
Ingredients
- 1 1/2 lb shrimp, deheaded. (Freeze the heads to make stock for other recipe that would require it.
- 2 cups of spinach leaves or 1 bunch water spinach (kangkong), cut in 3 inch length
- 1 cup string beans (sitaw), cut in 2 inch length, flat beans are also a good choice.
- 2 pieces medium-sized tomatoes, quartered or 1 cup whole cherry tomatoes
- 1 large white onion, quartered
- 8 cups water
- 1 pack sinigang mix (tamarind soup base mix), about 1.4 ounce; can be bought in Oriental supermarket. The brand is Mama Sita or Knorr)
- 2 long green pepper
- 3 tbsp fish sauce (patis)
- Salt and pepper to taste, optional
Method of Preparation
- Pour the water in a large cooking pot and bring to a boil
- Add onions and tomatoes and cook until texture becomes soft
- Put-in the sinigang mix and simmer for 2 minutes
- Add the peppers and string beans and simmer for 3 minutes
- Add the shrimps.
- Season with fish sauce, add a little salt and pepper, then simmer for 5 minutes
- Add the spinach, turn the heat off, and cover the pot. Let stand for 5 minutes.
- Serve hot with some freshly boiled rice.
Enjoy and if fluish, sweat that flu away!