SINIGANG NA HIPON SECRET RECIPE HOW TO COOK SERIES

How to prepare and cook Sinigang na Hipon?

Sinigang na Hipon

There are so many ways to prepare this popular dish. The sour taste comes from unripe or young tamarind pods, but the soup can also be made with guavas, pineapples, unripe tomatoes, or calamansi limes instead. Leave the shrimp heads on because they add flavor and aroma to the soup.

If you can’t find whole fresh or frozen shrimp with the heads still on, opt for shrimp with shells and tails still on. Unlike other soups that warm your body, Sinigang is meant for scorching summer days because the sour taste awakens your tastebuds and stimulates your appetite.

This soup is similar to the Thai Tom Yam Kung, but is clear, sweeter, and not as spicy. Shrimp is often used as the main ingredient, but pork, beef, fish, vegetables, or almost anything can be used to make an equally delicious soup.

Serves 4 to 6
Preparation time: 25 minutes Cooking time: 30 minutes

10 unripe tamarind pods, shelled (or 2 tablespoons tamarind concentrate or 1 packet sinigang powder, page 16)
12 cups (3 liters) water
5 cloves garlic, crushed with the side of knife
1/4 lb (125 g) daikon radish, chopped
One 2-in (5-cm) piece ginger, peeled and sliced
1/4 lb (125 g) taro root (or potato), peeled and cubed
1/4 lb (125 g) okra, trimmed and sliced diagonally
1 tomato, sliced
1 lb (500 g) fresh shrimp, heads and shells on
1/2 lb (250 g) Chinese (Napa) cabbage or bok choy (or spinach), chopped
1 teaspoon salt
5 tablespoons fish sauce (plus extra for dipping if desired)

Boil the shelled tamarind in a saucepan with 4 cups (1 liter) of the water for about 20 minutes until soft. The tamarind has to be submerged. Add more water if necessary.

Using a fine-mesh strainer, strain the mixture into a bowl, mashing the pulp with the back of a spoon to force it through the strainer. Discard the pulp and seeds. Set aside the tamarind liquid.

Pour the remaining 8 cups (2 liters) of water into a stockpot, and bring to a boil. Add the garlic, radish, ginger, taro root, and tamarind liquid (or the tamarind concentrate or the sinigang powder) and cook over medium heat for 15 minutes.

Add the okra, tomato, shrimp, Chinese cabbage, and salt, and 5 tablespoons fish sauce and cook for 15 more minutes. Serve hot with steamed rice and fish sauce, if using.