In Sinigang na Hipon sa Sampalok, there will be two main ingredients; these are the shrimps and the souring agent Tamarind or Sampalok. 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.
If using tamarind(sampalok) instead of sinigang mix, here’s the procedure:
1. Boil tamarind until soften.
2. Pound and extract the juices.
Keywords: Sinigang, Sinigang sa Sampalok, Sinigang na Hipon