UrMajestySiresFoodExperiments: ‘Sinigang na Hipon sa Sampalok’

blog_sinigang na hipon
‘Sinigang na Hipon sa Sampalok’ | http://www.urmajestysire.wordpress.com | All rights reserved

Shrimps!!! My absolute favorite whether sauteed, grilled, etc. but especially if its ‘sinigang’ (cooked in tamarind broth). One important thing to remember when cooking seafood, especially shrimps is to not overcook it. What’s different with my version you might ask, well its julienne ginger and…read the cooking tips below. Enjoy!

‘Sinigang na Hipon’
onions, quartered
tomatoes, quartered
labanos or radish, sliced
tamarind paste or mix / shrimp bouillon or cubes
siling pang-sigang or long green chili
kangkong leaves or water spinach
sitaw or long string beans
salt & pepper
patis or fish sauce
5-6 cups of water

– In a deep pan, place the water, onions, tomato, tamarind mix/shrimp bouillon, radishes, and string beans and bring to a boil
– Once the string beans and radish are cooked, lower the heat and add the shrimps; cook until shrimps turn pink, about 3 to 4 minutes
– Add the green chili and water spinach, turn off heat and cover for five minutes for the water spinach to cook

Cooking Tips:
– Its still best to use real tamarind; boil the ripe fruit, mash and strain to get the juice
– You can also remove ths shrimp heads, add a bit of hot water and pound to get the juice
– Once you’ve added the shrimp, make sure to cook it 3 to 4 minutes only so as not to overcook it; you may also use shrimp bouillon or cubes for added flavor
– Season with salt, peppper and fish sauce after cooking or serve the fish sauce as dip
– Do not add the green chili early on, the broth might turn spicy. I prefer to add julienne ginger if you want a bit of kick

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