A usual feature of Philippine cuisine is that a particular dish will always have another version in a different region or even among different cooks. A version of a dish will further be differentiated depending on the availability of the ingredients. Such is the Sinigang na Hipon sa Sampaloc Recipe (Please Try also our other Types of Sinigang Recipes Here), which is another version of that perennial candidate for the national dish, Sinigang. This is almost similar to the other versions of sinigang featured before, but we really are not complaining about the variety. The more variety, the happier our stomachs would be.
In this version, there will be two main ingredients; these are the shrimps and the souring agent tamarind or sampaloc. In cooking your sinigang sa hipon, it is important that you keep the head of the shrimp since this is where the seafood-y taste of the dish will come from, also, keep the shell of the shrimp intact. Also, as much as possible use the actual tamarinds as the souring and not the store-bought tamarind mix. However, if you’re pressed for time, you can always fall back to the store-bought one.
Sinigang na Hipon sa Sampaloc Recipe Preparation
- In cooking your sinigang you start off with putting water into the pot and bringing it to a boil. Once the water is boiling, you add in the tomatoes, and you can start adding the tamarinds.
- Put the tamarinds into a strainer or a small bowl and using a spoon or your laddle, get water from the pot and start mashing the tamarinds.
- Pour the extracted tamarind juice back into the pot and repeat this process until you are sure that the tamarinds are already juiced out well.
- Add salt and pepper to taste and the other vegetables such as okra or radish. After this, you can already add the shrimps. Let this simmer for 3 – 5 minutes.
- Lastly, you add the water spinach last (as it is a very soft vegetable) and you can turn the stove off.
- Put the sinigang into a large ceramic bowl and serve with rice and patis as a side sauce.
As you can see, this sinigang na hipon sa sampaloc recipe is very easy to follow. Thus, a very easy to cook dish. Serve this during the summer as the sourness will shoo away the heated surroundings or serve it in the rainy season to give you warmth.
- 1 kilo Shrimps
- 1 pack sinigang mix or 12 pieces tamarind(sampalok)
- 5 cups water or ricewash
- 1 onion, diced
- 3 large tomatoes, quartered
- 1 bundle water spinach(kangkong), cut into 2 inches
- 3 pieces green chili(siling haba)
- salt or fish sauce to taste
- 2 pieces radish, sliced(optional)
- 1 bundle string beans(optional)
- In a pot, pour water and bring to boil.
- Add onions, tomatoes and radish.
- Add sinigang mix and simmer for 2 minutes.
- Add shrimps, string beans and green chili then simmer for 3 minutes.
- Adjust seasoning with salt or fish sauce.
- Turn off the heat, add water spinach and cover for a few minutes.
- Transfer to serving bowl and serve with steamed rice. Enjoy!
- You may also add eggplants or pechay.
1. Boil tamarind until soften.
2. Pound and extract the juices.