Sinigang na Hipon sa Calamansi

Sinigang na Hipon sa Calamansi is quick and easy to make and so refreshing and delicious. This Filipino sour soup is made with plump shrimp, tender-crisp vegetables, and a tart calamansi flavor for the ultimate comfort food!

Table Of Contents
  • What are the Different Kinds of Sinigang
  • Cooking tips
  • How to serve and store
  • More shrimp recipes
  • Sinigang na Hipon sa Calamansi

We moved from Southern California to Texas in December last year, and although we love the culture, the food scene, and the lower cost of living, the weather in Central Texas needs a little getting used to. Our area has a subtropical climate, and it changes erratically from bright and sunny one day to cloudy and pouring rain the next.

Not that I am complaining. Thunderstorms notwithstanding, we’re happy and feel right at home here. Besides, the cold, wet weather is all the more reason to make sinigang na hipon, which happens to be my favorite comfort food of all time!

What are the Different Kinds of Sinigang

The Filipino sour soup, sinigang, has many variants, from pork, beef, or chicken and seafood like salmon, milkfish, catfish, and shrimp. Although tamarind is the most common, other souring agents include guava, kamias, green mango, and calamansi.

Over the years, innovative cooks have given this classic soup unique twists using abundant local fruits such as watermelon, pineapple, and lychee to add distinct flavor and substitute the usual meat cuts with corned beef or grilled pork.

Cooking Tips

  • For extra depth of flavor, you can
  • swap the water with rice washing.
  • I cook the tomatoes and onions straight in the liquid but if you don’t mind the added fat, feel free to saute them first in oil to boost flavor.

  • I don’t use a lot of vegetables in my sinigang na hipon because I am all about the shrimp. 🙂 If you want to bulk the soup up, you can also your choice of sinigang fixings such as eggplant, okra, and sitaw.
  • For best texture, add the vegetables to the pot according to what cooks longer or faster.
  • Do not overcook the shrimp as like with most shellfish, it will toughen and will be harder to peel.

How to serve and store

  • Sinigang na Hipon sa Calamansi is delicious on its own or with steamed rice. Serve it with fish sauce and chili peppers on the side for dipping.
  • Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
  • Reheat in a saucepot to an internal temperature of 165 F or in the microwave at 2 to 3-minute intervals until completely warmed through, stirring well after each interval to distribute heat.

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