The Filipinos’ resourcefulness is best seen in his preparation of sinigang. The choice of pampaasim or souring agent is vast - kamias, sampalok, kamatis, ripe guavas, santol, balimbing, young pineapple and if worse comes to worse even kalamansi juice.

 

 

Any vegetable available can find its way to the sinigang pot - sitaw, labanos, kangkong, gabi, okra or talong.  Its brothe can be made from rice washing and can be complemented by either shrimps, beef, pork or fish.

 

 

Estimated cooking time: 50 minutes

 

Sinigang na Hipon Ingredients:

• 2 cups rice washing or water
• 1 package of tamarind ready-mix powder ( Sinigang Mix)
  
• 1 small onion, sliced
• 1 tomato, sliced
• 2 pieces radish, quartered
• ½ kilo shrimps

• 1 bundle kangkong, cut into 2″ lengths
• 1-2 pieces siling haba
• salt or patis to taste

Sinigang na Hipon Cooking Instructions:

• Put half of rice washing or water in a pot.
  

• Add tamarind powder.  Add onions, tomatoes and remaining rice washing.
  

• Bring to a boil then add the radish.
  

• Add shrimps, kangkong and siling haba.
  

• Let boil for 2 minutes.
  

• Season to taste.

Tags: soup, vege

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