Sinigang na Hipon

Sinigang again? Yes, my wife and I both love sinigang. This time it's shrimp version for Filipino's most love dish. Shrimp is abundant in our country but sometimes the price was still high. You can buy medium size shrimp for 400-500 pesos ($8-$10) a kilo. My wife requested for this one because she has a flu that day. Warm sour soup are perfect to replenish his body for faster recovery. Tamarind base soup are perfect for shrimps because it will take having the stench or taste of fish.This dish was also a best seller among restaurants here in Pinas. Most balikbayan's love to munch on this one on the day that they arrive here. I hope you can also enjoy this simple but sumptuous dish.

Ingredients

  1 kilo shrimp

5 long green chilis

2 medium size red onion (quartered)

2 tomatoes (quartered)

1 bunch kangkong

1 sinigang mix (1 liter pack)

750 ml water

salt and pepper to taste

  Instructions  

1. In a large pot, put the water and bring to boil.

2. Add the onions and tomatoes, simmer for 5 minutes.

3. Put the shrimp and simmer until it turns red.

4. Add the kangkong, long green chilis and other vegetables. You may add other vegetables like horse radish, eggplant, string beans.

5. Pour the sinigang mix and stir well. You may add water depending on the level of sourness that you prefer.

6. Sprinkle some salt and pepper to taste.

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Salmon head sinigang with miso

My wife and I can eat Sinigang daily or even a week. Sinigang is a Filipino stew characterized by its sour flavor most often associated with tamarind as its base. This dish is perfect for the rainy season to keep our body warm and active. There are many varieties of soup base for Sinigang, you can use guava, kamias, calamansi or any sour fruit and vegetable that you want as your base. It usually comes with vegetables like  kangkong (water spinach), radish and sitaw (long bean). You can cook this using beef, pork, chicken, fish and shrimp. I always cook this dish once or twice a week. I hope that you can try this one at home.

 Ingredients

1 kilo salmon head (chopped)

100 grams miso paste

3 tbsp pure tamarind paste or 20 grams "Sinigang Mix"

3 tsp oil

1 red onion (julienned)

2 cloves garlic (crushed)

3 pcs tomato (quartered)

3-4 pcs long green chilis

 1 bunch water spinach (kangkong)

800 ml water

salt and pepper to taste

Instructions

1. In a large pot, heat oil then saute garlic together with the miso paste. 
2. Add water, onion, and tomato. Wait to boil. 
3. Put the tamarind paste or "Sinigang Mix". Add more water depending on your preferred level of sourness.
4. Add salmon head and simmer for 3-5 minutes.
5. Put the water spinach and chilis. 
6. Add salt and pepper to taste.
7. Serve with rice and enjoy.

Just got Lucky!

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