What's for dinner: Sour Shrimp soup a.k.a. Sinigang na Hipon (recipe included)

I am a craving for Shrimp since last week so I decided to cook something special today. Since Shrimp here in Metro Manila is so expensive we get to have it only once in a blue moon. I am a seafood lover so this is a special menu for me. Please bear with me as I'm really drooling now, lols.

Shrimp is expensive in Metro Manila but in provinces near the river or seas/oceans they are cheaper there. When I was visiting my parents birth place which is in the province up North (Ilocos Norte and Cagayan Valley) we always have this for lunch or dinner. Seafood in the province are bigger in sizes compared to what is being sold here in Manila (actually, I live in Quezon City).



Ok so let's begin, we have all our ingredients ready.
String Beans
Finger Chili
Tomatoes
Onion
Shrimp
Knorr Sinigang sa sampalok mix
Kangkong stems and leaves

Cut onions and tomatoes into quarter.
Clean the shrimp and remove the whiskers. You don't have to remove their shells or their cover. We'll cook it as is.






Cut the string beans 4 inch length. Of course you have to wash it first before cutting so you wouldn't get rid of the nutrients in it.

 Kangkong stems should be cut into 3 inch length. When cutting up the Kangkong stalks, choose only the ones that are soft and tender (those that break easily). Discard the lower part of the Kangkong stalks which are harder, about 6-7 inches from the bottom.

Wash the Kangkong stem and leaves before cutting and cooking.

Some pinoys add OKRA, LABANOS (aka WHITE RADISH) and EGGPLANT in their Sinigang. I'm fine with just beans and Kangkong. My recipe with this simple ingredients will bring out the real sour taste of the Authentic Sinigang.

Tamarind Broth Cubes

You can use either the Tamarind cube  or the powdered tamarind soup mix.

Powdered Tamarind Mix

Powdered Tamarind mix is sour than the cubes. The Cube tends to be saltier.

I prefer using the powdered mix for Sinigang. And the cubes I use for Miso soup.
It's up to your liking then on what to use.

First, you have to get a pot with some water and salt. Let it boil then put in the Onion and Tomatoes in it. Turn the heat to medium


You can add the Finger Chili if you want your Sinigang a bit spicy. If you are not a fan of spicy food you can omit this one.





Let it boil for 2 minutes the add in the Shrimp.
Cook the shrimp for atleast 3 minutes or until it change its color.




Then add the Knorr Tamarind Soup Mix. Stir to mix. Let it simmer again for 2 minutes.






After 2 minutes turn your heat to low then add in the String beans and Kangkong Stem. Let it simmer again until beans are cooked.

Now it's time to put in the Kangkong leaves. Cover and leave it for about a minute or until the Kangkong is cooked.

Turn off the heat.

At this point you have to remove the lid (cover). Let it sit just like that. Because, as my lola (grandmother) told me, when you put the lid on, the vegetable will be over cooked.

Now it's time to eat. Best served with hot rice and we're done!

Try this one and I'm sure it will be one of your favorites too.

Happy eating everyone!

Sinigang na Hipon

Here is the recipe


Sinigang na Hipon (Sour Shrimp Soup)

Ingredients:

1/4 kilo               Shrimp
2 pcs.                  Tomatoes sliced in quarters
1 large                Onion sliced in quarters
4 pcs.                  String Beans cut into 4 inch long
1 pc.                   Siling pangsigang or Finger Chili
10-15 stalks        Kangkong (Water Spinach, Water Glorybind, Swamp Cabbage)
                              stems cut into 3 inches and separate the leaves
20 grams            Knorr Sinigang sa Sampalok mix (or any Tamarind Soup Mix)
2 cups                Water
1 tsp.                  Salt         


Procedure:

1. Prepare all ingredients first before you start cooking.
2. Boil 2 cups of Water with salt. Then add in the tomatoes and Onion. Turn the heat to medium. Add in the Finger Chili and Let it simmer for 2 minutes.
3. After 2 minutes add the Shrimp and let it simmer again for about a minute before you pour in the Tamarind Soup mix. Stir gently. 
4. Turn the heat to low. Put the string beans and the Kangkong stems into the stew. Let simmer again for 2 minutes.
5. Now add the Kangkong leaves and mix. Let it simmer until Kangkong leaves are cooked. Turn off the heat.
6. Served with hot rice. Enjoy!