Shrimp Sour Soup – Sinigang na Hipon

Shrimp Sour Soup – Sinigang na Hipon

Shrimp Sour SoupLast month during my visit to my daughter and her family in Georgia there was an epic snowstorm in the East Coast.   My grandson, Devon, requested I make him some “Sinigang”.  I was surprised that he even knew what it was, but it seems that one of their friends makes it.  Of course I said yes, after all that’s what Nanas do, cook for the grandkids!  This Shrimp Sour Soup is the perfect comfort food for cold rainy (or snowy) days!

This was one of my favorite childhood dishes and I was happy to find out that my grandchildren love it too.  Like many Filipino dishes this soup is very easy to prepare.  Traditionally my grandmothers used tamarind (sampaloc) or the small Filipino limes called “Calamansi” to make the soup sour.  These days it’s so much easier, you can buy the powdered soup base at most Asian markets or even order it on Amazon(Affiliate Link)

This dish is typically eaten with steamed white rice with a side of “Patis“, Filipino fish sauce also available at Asian markets and on Amazon.  It can be made with fish, shrimp, or meat with assorted vegetables like spinach, radish, eggplant, tomatoes, onions, or string beans.  This time I made it with shrimp, spinach, radish, tomatoes, onions, and jalapeno pepper.  I like to add the pepper to give it a bit of spice, we all love spicy things in our family.

In most Filipino households this shrimp soup is made with whole shrimps, meaning shrimps with shells and heads on.  I’m not a big fan of shrimp heads so I use shrimps with shells on.  You can also use prawns if you have any handy.

Ingredients:

1 lb. Shrimp shell on

10 cups water

1 large tomato, thickly sliced

1 large onion, thickly sliced

1 packet Knorr Tamarind Soup Base powder

1 bunch radish, peeled and quartered

1 bunch spinach, stems cut and leaves separated

2 large jalapeno pepper whole

Directions:

Boil tomato and onion in the water for about 5 minutes

Add soup base powder, stir until dissolved

Add shrimp and radishes, bring to boil

Boil for another 5 minutes

Add spinach and jalapeno

Cover and reduce heat

Simmer for about 15 minutes

Serve with steamed white rice and side of patis for dipping


Shrimp in Sour Soup
Shrimp in Sour Soup - Sinigang na Hipon
Print Recipe
Servings Prep Time
4 Persons 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Persons 15 Minutes
Cook Time
30 Minutes
Shrimp in Sour Soup
Shrimp in Sour Soup - Sinigang na Hipon
Print Recipe
Servings Prep Time
4 Persons 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Persons 15 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Persons
Instructions
  1. Boil tomato and onion in the water for about 5 minutes
  2. Add soup base powder, stir until dissolved
  3. Add shrimp and radishes, bring to boil
  4. Boil for another 5 minutes
  5. Add spinach and jalapeno
  6. Cover and reduce heat
  7. Simmer for about 15 minutes
  8. Serve with steamed white rice and side of patis for dipping
Recipe Notes

Stir the shrimp after adding to make sure all the shrimp cook evenly.  Shrimp cooks fast so be careful not to over cook it.

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Healthy & Yummy Veggie Stir Fry

Healthy & Yummy Veggie Stir Fry

Veggie Stir Fry

In my effort to change our eating habits to something a bit healthier than meat and potatoes I make a meatless meal at least once a week.  One of my favorites is this Veggie Stir Fry.

It’s amazing how filling and tasty a simple meal of healthy veggies can be.  This week I made this dinner of zucchini, spinach, and tomatoes.  It was delicious, my husband loved it.  You can serve it with a piece of whole grain bread if you wish; the bread is great for dipping in the juices.

You can also serve this dish as an appetizer or side dish.  It’s so good!  It goes great with barbecued and roasted meats.

Ingredients:

1 large organic zucchini, cut into 2″- 3″ strips

1 cup fresh organic spinach

1/2 cup organic cherry tomatoes, halved

1 tbls. organic coconut oil

1 tbls. minced garlic

1 tsp. cayenne red pepper

Sea Salt to taste

Directions:

1.  Heat oil over medium heat

2.  Add garlic, sautee until it turns golden, stir constantly

3.  Add zucchini, cook until it starts to soften about 5-6 minutes, stir constantly

4.  Add tomatoes, cook until juices start to come out, stir constantly

5.  Add spinach, cook until leaves wilt and turn bright green, stir contantly

6.  Add pepper and salt

Serve while warm.

Healthy & Yummy Veggie Stir Fry
Print Recipe
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Healthy & Yummy Veggie Stir Fry
Print Recipe
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Instructions
  1. Heat oil over medium heat
  2. Add garlic, sautee until it turns golden, stir constantly
  3. Add zucchini, cook until it starts to soften about 5-6 minutes, stir constantly
  4. Add tomatoes, cook until juices start to come out, stir constantly
  5. Add spinach, cook until leaves wilt and turn bright green, stir contantly
  6. Add pepper and salt
  7. Serve while warm.
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Munggo Guisado (Mung Beans) Recipe!!!

Munggo Guisado (Mung Beans) Recipe!!!

Munggo Guisado (Mung Beans) is also one of my favorite Filipino food dishes. It is a Filipino Super food signature dish with its super simple ingredients but it is packed with super high nutrients. The ingredient we use is usually ampalaya leaves (bitter melon leaves) or better melon fruit. You can also use spinach as a substitute if no ampalaya leaves, you can also use cabbage or moringa fresh leaves and for the meaty taste you want, you can use leftover, fresh or dried chicken, beef, port or even fish. You can add any leafy vegetables you want and you can also add squash, green beans and okra.

In our province of Bohol, Philippines we all used those ingredients and will add one more yummy ingredient, our famous “Coconut Milk” and it’s all perfect! It’s a bowl full of vitamins and nutrients. Now a days we got lots of different versions and techniques on how to cook Munggo Guisado. You can make it simple. It’s all up to you.

Today, I’m gonna give you a different Munggo Guisado recipe version. Enjoy!

 

Ingredients:

1 cup green munggo beans

1 pc. ampalaya (bitter melon) seeded, sliced in diagonal pieces

200 g pork belly cut into strips

1 bunch spinach

1 pc. tomato diced

2-3 cloves garlic chopped

1 pc. small onion chopped

13 cups water

2 tbsp. cooking olive oil

½ tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Boil munggo beans in 6 – 10 cups water for 50 minutes or until tender then set aside.

In a wide pan over medium heat, pour in the oil then sauté garlic until light brown, add onion and tomato. Sauté for 1 minute or until onion is soft.

Add the pork and sauté for 3-5 minutes or until meat is cooked. Add boiled munggo beans, the ampalaya and 3 cups of water.

Bring to a boil and simmer for 4 minutes, or until ampalaya are tender.

Season with salt and pepper to taste.

Then add the spinach, cover, let it boil and remove from heat.

Serve while its hot,

Share to your family and friends! Enjoy!

Munggo Guisado (Mung Beans) Recipe!!!
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Munggo Guisado (Mung Beans) Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Boil munggo beans in 6 – 10 cups water for 50 minutes or until tender then set aside.
  2. In a wide pan over medium heat, pour in the oil then sauté garlic until light brown, add onion and tomato. Sauté for 1 minute or until onion is soft.
  3. Add the pork and sauté for 3-5 minutes or until meat is cooked. Add boiled munggo beans, the ampalaya and 3 cups of water.
  4. Bring to a boil and simmer for 4 minutes, or until ampalaya are tender.
  5. Season with salt and pepper to taste.
  6. Then add the spinach, cover, let it boil and remove from heat.
  7. Serve while its hot,
  8. Share to your family and friends! Enjoy!
Recipe Notes

You can soak munggo beans in enough water overnight letting the beans take its own shell off, in this process the bean will be soft so you won’t need to boil the beans for 50 minutes. You just directly add the beans after you sauté the pork belly.

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