Sinigang na Hipon
Sinigang uses sour ingredients such as tamarind or lemon to create a deliciously tart and spicy broth.
- 8 cups (2 liters) rice water or water
- 1/2 cup (125 ml) kalamansi lime juice or lemon juice
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1/2 medium onion, diced
- 2 large ripe tomatoes, diced
- 1 cup (200 g) daikon radish, peeled and sliced
- 1 lb (500 g) fresh medium shrimp, shells intact
- 3 finger-length green chilies (siling mahaba)
- 11/2 lbs (750 g) watercress, spinach or water spinach, washed and trimmed
- 1 tablespoon fish sauce (patis) or
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
2 In the meantime, heat the oil in a skillet and stir-fry the garlic until golden brown, then stir-fry the onion until translucent. Add the tomatoes and cook until they soften. Add this fried mixture to the saucepan with the rice water.
3 Add the daikon radish and bring to a boil again. Reduce the heat and simmer until the daikon is tender but still crisp, about 7 minutes.
4 Add the shrimp, chilies and watercress, and cook until the shrimp turn pink and the vegetables are wilted, about 5 minutes. Season with the fish sauce and pepper.
5 Ladle the stew into a large bowl and serve immediately with boiled rice.
Preparation time: 25 mins
Cooking time: 30 mins
Note: To prepare rice water for this recipe, mix 8 cups (2 liters) water with 4 cups (800 g) uncooked rice. Stir and strain, reserving the rice water.