Sinigang Na Hipon

Sinigang na Hipon is a Filipino sour and savory Shrimp soup where fresh shrimps are cooked with kangkong, string beans, tomatoes, okra and radish in a sour soup base made with water, sinigang mix, tomatoes, onion, green chilies and fish sauce. This sinigang shirmp dish instantly warms up not just your tummy but also your heart. If you have prepared any soupy dishes in the past, then this recipe will be super easy for you. With each spoonful, you’ll experience a harmonious blend of textures and flavors that’s sure to transport you to the heart of Filipino cuisine. From the first sip of that comforting broth to each succulent bite of perfectly cooked shrimp, get ready to savor the taste of home in every mouthwatering bite in this sinigang na hipon with some spicy patismansi on the side. Yum!

Sinigang na Hipon Recipe

Ingredients:

• 500 grams shrimp
• 1 liter water (or rice water)
• 1 pack (22 grams) sinigang mix
• 3 medium tomatoes
• 1 medium onion (chopped)
• 1 bunch string beans (sliced into shorter size)
• 5 pieces okra
• 1 small radish (sliced)
• 1 bunch kangkong
• 3 pieces green chilies
• fish sauce to taste

Directions:

1. Wash and prepare the shrimps. Cut the spiky horns, legs (optional) and then devein using a toothpick. Set aside.
2. To make the broth, pour a liter of rice water into a pot. Add the tomatoes and onions. Cover the pot and bring it to a boil. Once boiling, season with some fish sauce to taste. Add the sinigang mix and stir gently until well blended.
3. Then, add the radish, string beans and okra. Let this cook for 3 to 5 minutes. Add the kangkong leaves and the green chilies. Stir to submerge and wilt the leaves.
4. Add the shrimps and then let this cook for a 3 to 5 minutes to cook them. Make sure to submerge them into the broth.
5. Once the shrimps turn orange, the dish is ready. Turn the heat off.
6. Transfer the sinigang na hipon to a serving bowl. Enjoy this with a big bowl of hot steaming rice. Yum!

What is Hipon

Shrimps, or hipon in tagalog, are small, edible crustaceans that belong to the larger family of seafood. They are characterized by their elongated bodies, curved shape, and ten legs. Shrimps are widely enjoyed as a popular seafood option due to their delicate and slightly sweet flavor, as well as their tender yet slightly firm texture.

These aquatic creatures are found in both freshwater and saltwater environments around the world, including oceans, rivers, and lakes. Shrimps are commonly harvested for human consumption and can be prepared in a variety of ways, including grilling, frying, boiling, sautéing, and more.

Shrimps come in various sizes, from tiny to jumbo, and are often available fresh, frozen, or canned. They are a versatile ingredient in many cuisines and are used in a wide range of dishes, from simple salads and pasta to elaborate curries, stir-fries, and seafood boils.

Due to their popularity and widespread availability, shrimps have become a staple in many diets and culinary traditions, contributing their unique flavor and texture to a diverse array of culinary creations.

Sinigang na Hipon

When all the ulams in the world were competed on which is the best, our very own classic sinigang will surely standout. And did you know that sinigang lands at the 7^th spot among thr best soups in 2022 by the Taste Atlas? That’s really one thing you should be really proud of. Definitely #PinoyPride.

The most defining characteristic of the any sinigang dish is its sour but refreshing flavor. Unlike paksiw which is just plain sour, the sourness of sinigang dishes usually comes from natural flavors like sampalok, gabi, miso, kamatis, and even watermelon! Its fruity essence gives this dish the refreshing flavor which you can both enjoy during rainy days to warm your body and also during hot days to enjoy its refreshing fruitiness. While most soups are enjoyed as appetizers, all sinigang dishes are almost a complete dish already as it has its main meat and a variety of healthy veggies in it. All there’s need to do is to grab a bowl of rice to enjoy this hearty soup!

This recipe shows you one variant of the sinigang which will truly captivate your heart. If you want to make some sinigang na hipon at home, read and follow the quick steps below. Happy cooking!

How to Cook Sinigang na Hipon

Get ready to embark on a flavorful journey as we delve into the heartwarming world of Sinigang na Hipon! This quintessential Filipino dish is a symphony of tastes, bringing together succulent shrimps, vibrant vegetables, and a tantalizingly tangy broth.

First things first, make sure to get the freshest shrimps. Usually, these are sold at the fresh market during the dawn. Alternatively, you can buy some frozen shrimps in the grocery. For this recipe, I would recommend to get the largest shrimps. You may also opt to use sugpo or suwahe to enjoy this dish more! We all know how hard it is to remove the shells for later so we want our every effort count. Give them a quick wash and trim off those spikey bits. Unless you want your nguso to be plumpy due to spikes! (That’s a bad plump). If you’re feeling fancy, remove the legs, but that’s totally up to you. And don’t forget the toothpick trick to devein them. Once they’re all set, just put them aside for a moment.

Now, let’s make that oh-so-comforting broth. Grab a pot and pour in about a liter of rice water. Using rice water helps to naturally thicken the broth, especially that we will not be using gabi for this kind of sinigang. Pop in the tomatoes and chopped onions, then cover it up and let the magic happen as it starts to boil. I recommend to chop some tomatoes finely while some are chopped largely so some will be involved in the broth while some are there to chew! When it’s bubbling away, add a little fish sauce to your taste, just to give it that nice savory touch. And here comes the superstar – the sinigang mix! Sprinkle it in and give everything a gentle stir until it’s all cozy and combined.

Time to bring in the gang – the veggies, that is! Toss in the sliced radish, string beans, and okra. Let them hang out in the pot for about 3 to 5 minutes, soaking up all those amazing flavors. But wait, there’s more! Introduce the kangkong leaves and green chilies, and give it all a friendly stir to make sure those leaves get all soft and comfy. Raw kangkong leaves might make your pot looks really full but once softened, a whole bunch of kangkong is just right.

The shrimp are ready to join the party! Unlike other sinigang dishes, the main ingredient of this dish is added last. Pop them into the pot and let them swim around in that flavorful broth for another 3 to 5 minutes. Make sure they’re all cuddled up in there and having a good time.

When the shrimps turn a lovely shade of orange, that’s the cue – your Sinigang na Hipon is ready to rock and roll! Turn off the heat and pat yourself on the back. Grab a serving bowl, scoop in your creation, and let the aroma take over. Pro tip: sprinkle some chopped scallions on top for a fresh burst of flavor.

Now, the best part – enjoying your masterpiece! Serve up a generous helping of this cozy dish with a side of steaming rice. And for that extra oomph, a little fish sauce and calamansi on the side will give it that zesty zing. Big plus if you chop some red chilies on it! Yum!

Sinigang na Hipon Recipe in Tagalog

Mga Sangkap:

• 500 grams ng hipon
• 1 litrong tubig (o hugas bigas)
• 1 pack (22 grams) ng sinigang mix
• 3 pirasong kamatis
• 1 pirasong sibuyas (hiniwa)
• 1 bungkos ng sitaw (hiniwa nang medyo maikli)
• 5 pirasong okra
• 1 maliit na labanos (hiniwa)
• 1 bungkos ng kangkong
• 3 piraso ng sili
• patis

Paano Lutuin:

1. Hugasan at ihanda ang mga hipon. Hiwain ang mga matutulis na sungay, mga paa (optional), at alisin ang vein gamit ang isang toothpick. Isantabi.

2. Para sa sabaw, maglagay ng isang litrong hugas bigas sa pot. Ilagay ang mga kamatis at sibuyas. Takpan ang kaldero at pakuluan ito. Kapag kumukulo na, timplahan ng konting patis. Ilagay ang sinigang mix at haluin ng dahan dahan.

3. Sunod na ilagay ang labanos, sitaw, at okra. Pakuluan ito ng 3 hanggang 5 na minuto. Ilagay ang mga dahon ng kangkong at ang mga sili. Ilubog ang mga dahon sa sabaw para maluto.

4. Ilagay ang mga hipon at lutuin ito ng 3 hanggang 5 na minuto. Ilubog ang mga ito sa sabaw para maluto.

5. Kapag nagiging kulay orange na ang mga hipon, handa na ito. Patayin ang apoy.

6. Ilipat ang sinigang na hipon sa serving bowl. Enjoyin ito kasama ang mainit na kanin. Yum!