Sinigang na Hipon (Filipino Shrimp Tamarind/Sour Soup)
Sinigang na Hipon (Filipino Shrimp Tamarind/Sour Soup)

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sinigang na hipon (filipino shrimp tamarind/sour soup). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sinigang na Hipon (Filipino Shrimp Tamarind/Sour Soup) is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Sinigang na Hipon (Filipino Shrimp Tamarind/Sour Soup) is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have sinigang na hipon (filipino shrimp tamarind/sour soup) using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sinigang na Hipon (Filipino Shrimp Tamarind/Sour Soup):
  1. Prepare 1 lb shrimp with heads (cleaned, deveined and trimmed)
  2. Prepare 1 large onion quartered
  3. Make ready 2 medium sized tomatoes quartered
  4. Make ready 1 ginger sliced
  5. Make ready 100 g water spinach (cut in 3 inches length)
  6. Make ready 50 g green okra (cut in half diagonally)
  7. Take 50 g string beans (cut in 2-3 inches length)
  8. Prepare 1-2 pieces green long chili/pepper
  9. Take 2 tablespoons fish sauce
  10. Take 1 pack sinigang mix or tamarind soup base mix
  11. Take 6-8 cups water
  12. Take Optional: Radish sliced (labanos), eggplant quartered
Instructions to make Sinigang na Hipon (Filipino Shrimp Tamarind/Sour Soup):
  1. Pour water in a deep pot and bring to a boil.
  2. Throw in onions, tomatoes, and ginger with the sinigang mix/tamarind soup base powder and cook for about 5 minutes.
  3. Add shrimp and optional eggplant and cook for about 5 minutes.
  4. Add string beans, green okra, green long pepper, fish sauce, and optional radish and cook for 3 more minutes.
  5. Add water spinach right before turning off the heat. Let it stand with the pot cover on for about 3 minutes to cook. Serve hot with white rice and enjoy!

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