Sinigang na Hipon, is a Filipino Shrimp Soup that’s broth is made with tamarind. Sinigang was believed to have originated in the Philippines during the pre-colonial era. Indigenous tribesmen have been using tamarind as a souring agent for their dishes. The symphony of the tamarind mixing with the rest of the soup’s ingredients, makes it such a
warm bowl of the feeling of home when you have your first sip. There are other variations of Sinigang. Pork, Beef, chicken and fish are also used as protein for this dish.
Ingredient Notes:
- Fresh tamarind (Sampaloc)- The main ingredient that makes Sinigang THE sinigang.
- Water- Needed to make the broth of the Sinigang.
- Tomatoes- To add to the acidity of the broth.
- Onions-
- 3 pcs. Long green chilis
- 4 pcs. Lady Fingers (Okra)
- 1 Medium White Raddish, sliced.
- 2 tbsp. Fish sauce
- Salt and pepper to taste
- 1 cup water spinach (kangkong)
Ingredients Suggestions or Substitutions:
Tamarind
- Tamarind powder. Tamarind paste. Kalamansi or Lemon. Fish Sauce is also welcome.
Sitaw (String Beans)
- You can substitute this with: French beans, Baguio Beans (snap beans), Snake Beans or if none of the above- add more kangkong or egg plant or raddish or ocra.
Fresh Shrimp
- Frozen Shrimp from the grocery store or you can also use fish or shellfish or
- pork or beef.
Onion
- Red, white, or yellow onions can all be used depending on what’s available.
Helpful Tips:
- Devaine your shrimp. Trim the legs. You may choose to peel your shrimp too.
- If you choose to use fresh tamarind. Boil water in a pot with the temperature of medium to low heat for 15 to 20 minutes. This is to soften the fresh tamarind. Don’t forget to peel the pods before you boil.
- Avoid over boiling your shrimp.
- Start sauteeing your onions then add salt and pepper, then add the sitaw (string beans)
- Then you can also add your sliced raddish.
- Start to add water as you sweat out some of the veggies.
- As you wait for your pot to boil (with your sitaw, raddish and quartered onions) you can add your quartered tomatoes. Slice as many as you like, this is also a souring agent for the Sinigang.
- Shellfish (or any seafood for that matter) can leave a slight sea smell. You have the option to add kalamansi to your boiling pot or lemon. The acidity can help not only with the smell but the flavor too.
- Once the 20 minutes of the boiling pot with tamarind is done. Strain the tamarind out and start to squeeze the juice out using a strainer and ladle or if you want to make it into a paste, blend the relaxed tamarind in your trusty blender.
- Once your complete sinigang pot comes to a boil. I hope your rice cooker was turned on. Sinigang is best served with rice. Enjoy!
Serving and Storage Suggestions:
Refrigeration Guidelines
- Cool down first: Let the soup cool to room temperature before covering it.
- Use airtight containers: Glass containers are best to prevent the sour broth from absorbing plastic odors. Separate the shrimp: Store the shrimp in a tiny separate container if you want to keep them from getting mushy
- Keep it cold: Place the container in the main body of the fridge, not the door.
Freezing Guidelines
- Remove the veggies: Discard or eat leafy greens (like kangkong) before freezing, as they thaw poorly.
- Leave head space: Leave an inch of space at the top of the container for liquid expansion.
- Thaw safely: Move the container to the fridge 24 hours before you plan to eat it.
Serving Suggestions:
- Family style or personal Serving (per bowl)
