If there’s one dish that embodies the heart and soul of Filipino comfort food, it’s sinigang. Known for its signature tangy broth and medley of fresh vegetables, sinigang na hipon (shrimp sinigang) takes this iconic dish to a whole new level of deliciousness. The marriage of succulent shrimp, vibrant tamarind, and a variety of garden-fresh produce creates a flavor profile that’s uniquely Filipino—bursting with warmth, brightness, and nostalgia.

In the Philippines, sinigang is more than just a meal; it’s an experience shared with family and friends, often enjoyed with heaping mounds of rice on rainy afternoons or as a soothing remedy for homesickness when you’re far away. With its perfect balance of sour, savory, and umami, sinigang na hipon is not only a treat for the taste buds but also a celebration of the Philippines’ rich culinary heritage.

Ingredients

For the Broth:

• 1 lb (500g) fresh shrimp (cleaned, deveined, and heads-on if desired)
• 8 cups water or rice washing (optional for a deeper flavor)
• 2 large tomatoes, quartered
• 1 medium onion, quartered
• 3 pieces long green chili (siling pangsigang)
• 2-3 cups fresh tamarind pods (or 2 tbsp tamarind paste as an alternative)

Vegetables:

• 1 cup radish (sliced into thin rounds)
• 1 cup eggplant (sliced into wedges)
• 1 cup okra
• 1 cup kangkong (water spinach) or substitute with spinach or bok choy
• 1 cup sitaw (yardlong beans), cut into 2-inch pieces
• 1 tbsp fish sauce (patis), or more to taste
• Salt and ground black pepper to taste

Instructions

Step 1: Prepare the Tamarind Broth

1. Extract tamarind juice:
   • Place the fresh tamarind pods in a small pot with 2 cups of water.
   • Simmer for about 10 minutes until the pods soften. Mash the tamarind to extract the juice.
   • Strain the liquid into a bowl, discarding the solids. Set aside.
   (Alternatively, dissolve tamarind paste in hot water if not using fresh tamarind.)

Step 2: Start the Soup Base

2. In a large pot, bring 8 cups of water or rice washing to a boil.
3. Add the tomatoes, onions, and green chili to the pot. Simmer for 5-7 minutes to release their flavors.

Step 3: Cook the Vegetables

4. Add the radish, eggplant, and okra to the pot. Let them cook for 5-7 minutes or until slightly tender.
5. Stir in the tamarind juice (to taste) and fish sauce. Simmer for another 2 minutes. Taste the broth and adjust the sourness by adding more tamarind juice or a pinch of salt if needed.

Step 4: Add the Shrimp

6. Add the shrimp to the pot. Cook for 3-4 minutes or until they turn pink and opaque. Be careful not to overcook them.

Step 5: Finish with Greens

7. Add the kangkong or spinach. Simmer for another minute until the greens are wilted.
8. Season with ground black pepper and adjust with more fish sauce if desired.

Serving

• Serve hot with steamed rice and a side of fish sauce with chili for dipping.
• Enjoy the tangy, savory flavors of this comforting dish!