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Introduction
Sinigang na Hipon, a beloved staple in Filipino households, has a rich history that spans generations. This sour soup, believed to have pre-colonial origins, has evolved over time to incorporate various regional ingredients. Traditionally prepared as a remedy for colds and fevers, Sinigang's popularity soared during the Spanish colonial era when new ingredients like tamarind were introduced. Today, this dish not only represents the Filipino palate's love for sour flavors but also showcases the bounty of the archipelago's waters and farms. Our healthy version maintains the soul of this classic while catering to modern nutritional preferences, proving that comfort food can indeed be both delicious and wholesome.
Ingredients
• 500g large prawns, peeled and deveined, tails left on
• 2 liters low-sodium vegetable or seafood broth
• 1 large onion, quartered
• 3 medium tomatoes, quartered
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce (patis)
• 1 long green chili pepper, sliced
• 2 cups okra, ends trimmed and cut into 2-inch pieces
• 2 cups string beans, cut into 2-inch pieces
• 2 cups water spinach (kangkong), leaves and tender stems
• 1 medium daikon radish, peeled and cut into 1-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon freshly ground black pepper
• 2 tablespoons fresh calamansi juice or lime juice
• Salt to taste (optional)
Step 1:
Heat olive oil in a large pot over medium heat. Add onions and tomatoes, cooking for 5 minutes until softened.
Step 2:
Pour in the broth and bring to a boil. Add tamarind paste and fish sauce, stirring to dissolve.
Step 3:
Add daikon radish and simmer for 5 minutes.
Step 4:
Add okra and string beans, cooking for another 3-4 minutes until slightly tender.
Step 5:
Gently add prawns and green chili pepper. Simmer for 2-3 minutes until prawns are just pink and cooked through.
Step 6:
Stir in water spinach and cook for 1 minute until wilted.
Step 7:
Season with black pepper and calamansi juice. Taste and adjust seasoning with salt if needed.
Step 8:
Remove from heat and let stand for 2 minutes before serving.
Q: Can I make this dish less sour?
A: Yes, you can reduce the amount of tamarind paste or balance it with a touch more fish sauce or sugar to your taste preference.
Q: Is this recipe spicy?
A: This version is mildly spicy. You can adjust the heat level by adding more or fewer chili peppers.
Q: Can I use frozen prawns?
A: Yes, you can use frozen prawns. Thaw them completely before adding to the soup and adjust cooking time slightly if needed.
• For a more authentic flavor, use fresh tamarind pulp instead of paste. Soak 2 tablespoons of pulp in 1/4 cup hot water, then strain and use the liquid.
• If water spinach is unavailable, substitute with regular spinach or bok choy.
• Adjust the amount of tamarind paste and fish sauce to taste for desired sourness and saltiness.
• For a lower-sodium version, reduce or omit the fish sauce and add salt to taste.
• This recipe is naturally gluten-free, but always check individual ingredient labels for allergen information.
• To make this recipe vegetarian, substitute prawns with firm tofu cubes and use vegetable broth.
Ladle the hot soup into bowls, ensuring each serving has a good mix of prawns and vegetables. Serve immediately with extra calamansi or lime wedges on the side.
Cool completely and store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, being careful not to overcook the prawns.
Prepare all vegetables before starting to cook. Add ingredients in order of cooking time to ensure everything is perfectly cooked.
- Don't overcook the prawns to keep them tender and juicy.
- Adjust the sourness to your liking by adding more or less tamarind paste.
- For a clearer broth, skim off any foam that forms during cooking.
For a spicier version, add more green chili peppers or include some red chili flakes. For a vegetarian option, replace prawns with firm tofu cubes and use vegetable broth.
Serve with steamed white rice or brown rice for a heartier meal. Pair with a light, crisp white wine like Sauvignon Blanc or a cold lager beer.
Best enjoyed during summer and fall when fresh vegetables are abundant, but can be made year-round.
Contains shellfish (prawns) and fish (in fish sauce). May contain traces of soy depending on the brand of fish sauce used.
