Sinigang Na Hipon (Shrimp Stew)

One of my favorite sea foods is Shrimp, making it Sinigang (stew) would mean a very diet-less-conscious weekend. 

Sinigang na Hipon

As an OFW, the absence of some ingredients in the country we are in, would always make us find the alternatives. Traditional Sinigang is cooked with boiled and mashed real tamarind fruit that would make Sinigang truly sour. But since Tamarind fresh fruit is not available anywhere here, thanks to Knorr Sinigang Mix for helping me out on this. 

Ingredients: 

- 1/4 kilo Fresh Shrimp

- 2pcs small Aravi (Gabi), chop into smaller sizes

- About 10pcs String Beans, cut into smaller sizes

- 2-3pcs chilli, cut into halves

- 1 medium sized onion, chopped

- 1 medium sized tomato, chopped

- 2 cups rice water

- 1 cup water

- 1 tsp salt 

- Knorr Sinigang Mix

For tastier Sinigang, when you cook your rice, set aside the water you used for washing it. This will be used as the soup of the Sinigang that you will cook.  

Procedure: 

- Put tomato and onion in a bowl, add salt and using your hand, extract the juice

- In a cooking pot, put the small Aravi, extracted tomato and onion (with the juice), and 1 cup of water and put on a medium heat

- Continue cooking until Aravi becomes softer that can be mashed

- Get at least some 1-2 cuts of Aravi from the cooking pot, put in a bowl, mash, and set aside 

- Add Shrimp, rice water, and string beans; let boil until Shrimp and string beans are cooked

- Combine the mashed Aravi back to the cooking pot to make the water becomes thick

- Add Knorr Sinigang Mix and Chilli, let boil for 2-3minutes

- Serve and enjoy!