Recipe

Sinigang Na Hipon Recipe

Add Step-by-Step Photos	Cutiechie_23 / All my dishes 2 years, 1 month ago This is a famous Filipino recipe. It's a dish served on a rainy day. For old fashioned zesty flavor, I used calamansi to make it easier. The cut for the radish and eggplant depends on you. Mine, for the radish, I just followed the shape of the vegeta... More Prep:10m Cook:10m Servings:8	Cutiechie_2
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Ingredients

1 1/2 L of water

1 kilo of Sugpo (large shrimps)

Calamansi or to make it easy Sinigang Mix (depends on how zesty you want it to be)

ginger sliced into thin pieces ( 7 round, thin slices will do)

2 tomatoes chopped into halves

2 onion chopped into halves

radish 1 long sliced ( not too thin not too thick )

eggplants 2 sliced

2 bunches of mustaza or kangkong (or any green leafy vegetable will do)

4 green chilli sliced a bit in the middle

Directions

Boil the chopped tomatoes, onions, radishes, ginger.

While boiling, add the calamansi juice and chilli

Boil for a minute just to give time for the flavors to mix

add the shrimps

salt to taste

add the greens until half cooked.

serve with soy sauce

note: Wash the veggies thorughly especially the green leafy ones. Also wash the shrimps.

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Comments

invisiblechef 2 years, 1 month ago said:
This sounds great. Do you ever put this dish on top of rice? What do you serve it with..

Marie

cutiechie_23 2 years, 1 month ago said:
You may serve it with rice or just plain soup.thanks for viewing!

putercop 2 years, 1 month ago said:
Hi!
Does it make any difference in flavor if the Sinigang Mix uses tomato or tamarind or karnias etc or is it that you just want the souring action?? Thanks
Bill

cutiechie_23 2 years, 1 month ago said:
Yes there's going to be a big difference still. If you're going to use Sinigang Mix, use tamarind. The "souring action" is a must because it's seafood, it eliminates the "lansa" or after taste of the shrimps. The ginger is also important.

cutiechie_23 2 years, 1 month ago said:
And it's going to be yummylicious with the green chilli.

putercop 2 years, 1 month ago said:
Going to try this one next weekend. My family has never really been exposed to real philippino cuisine and this sounds great and looks really really familiar. I am going to use the calamansi instead of the mix, it's easier to acquire here and silly me I bit into one when I was there on a dare. WOW!. Talk about tart! I'll let you know how it turns out. Thanks!
Bill

cutiechie_23 2 years, 1 month ago said:
That's nice. enjoy!

toninoname 10 months, 1 week ago said:
I love the taste of sinigang na hipon. Most of people I know even foreigners love the sour taste of sinigang. I tried the Pinakbet I found on www.filipino-foods.com. My friends love it! Thanks for this post!

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