Sinigang na Hipon sa Miso Filipino Recipe

Here is a shrimp (hipon) recipe that I am quite sure you are going to fall in love with. This sinigang recipe uses miso paste to enhance the texture and taste. It also added a new look and aroma to our beloved sinigang dish. With this Filipino seafood dish at your dining table, you can surely utter the words "sabaw pa lang, ulam na!",

So if you wanted to try something new in terms of cooking the traditional sinigang na hipon, this Sinigang na Hipon sa Miso Filipino Recipe is just right for you.

Sinigang na Bangus sa Santol (Milkfish in Wild Mangosteen Sour Soup)

Sinigang na Bangus sa Santol is commonly cooked and seen at the province of Laguna, Philippines. This is a good variation of the world's popular Sinigang Filipino recipes. Folks who cooks or prefer this kind of recipe uses santol (wild mangosteen) as an alternative to sampalok (tamarind). Like with the sampalok, santol (the sweet and sour taste) really contemplates and blends well with the milkfish or bangus. Here's the ingredients and cooking instruction for the best ever Sinigang na Bangus sa Santol.


Sinigang na Bangus sa Santol Ingredients:

* 1 large size bangus (milkfish), preferably 1 kilo

* 3 pcs. medium size unripe santol (wild mangosteen)

* 1 medium size (quartered) onion

* 1 bundle kangkong (separate leaves and stalks)

* 2-3 stalks spring onion

* 3-5 pcs. siling haba (green chili)

* salt (to taste)

Sinigang na Bangus sa Santol Cooking Instruction:

1). Prepare the milkfish. Remove the scales, gills and innards of bangus. Cut or remove its fins and tails.

2). Wash fish thoroughly drain and slice diagonally keep aside. Skin each santol, lightly crisscross cut around the meat and cut into quarters.

3). Put in quartered santol and onion in a large pot.

4). Add 6-8 cups of water (at the large pot where the santol is) then bring to a boil and simmer for 10-15 minutes or until santol meat are tender.

5). Season with salt to taste.

6). Add in kangkong stalks and sliced bangus cook for 3-5 minutes. Then add kangkong leaves, spring onion and siling haba.

7). Cook for another 2-3 minutes or until bangus and vegetables are cooked.

Serve hot along with steamed rice.

Sinigang Na Hipon Filipino Recipe

Sinigang is one of the famous dish or food in the Philippines. Sinigang do have a lot of variations depending on the place or location where it is being cooked at. The variation also depends on the main ingredients being used for the soup.

The most popular of them all is Sinigang Sa Sampalok. Sinigang sa Sampalok signature "sour" taste is attributed to its main ingredient which is tamarind or sampalok. Check out the below Sinigang Na Hipon  (Shrimp in Tamarind Soup) recipe and see if you can make it at home.

Pork Sinigang Filipino Recipe

Sinigang is a one of the most popular dish in the country. Sinigang recipe characteristic flavor comes from tamarind which gives it a sour taste and overwhelms the taste of its meat.

Sinigang ; whether its sinigang na baboy (pork sinigang), sinigang na hipon (shrimp sinigang), sinigang na bangus (milkfish sinigang), sinigang na baka (beef sinigang), sinigang na isda (fish sinigang) or sinigang sa miso, the dish is stewed with tamarind, green pepper, tomato, and onion.

In this post, hopefully, you will learn the basic steps on how to cook sinigang.

Here is the basic and most common Sinigang Recipe.

Pork Sinigang - Sinigang Na Baboy Image via dakikoh.com

Pork Sinigang Recipe Ingredients:

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Pork Sinigang Cooking Instructions:

* Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

* In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.

* Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.

* Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.


Pork Sinigang Cooking Tip:

Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.