Sinigang nga Pasayan (Hipon)

Sinigang is a very popular Filipino sour soup dish and there are a hundred and one ways of making sinigang. From pork, beef and chicken (more commonly called sinampalukang manok because of the use of the sampalok or tamarind) to seafood like fish and shrimps.

And as many variants there are, there are also a number of ways of souring sinigang. The most popular is using tamarind - either leaves, fruit or the easy way ready to use sampaloc broth cubes or mixes. Others also use fruits like iba (kamias), green mango, bayabas, santol and watermelon. In, Iloilo, the most common souring ingredients are the batwan which makes a subtle sour broth or libas leaves which are commonly used for kansi and lina-ga.

But here's a very simple recipe using just store bought sampaloc mix and it's for sinigang na hipon.

Ingredients

3/4 kilo shrimps

2 medium onion, halved

3 tomatoes, quartered

1 cup hantak (string beans), cut into 2 inches length

3 medium eggplants, sliced

2 medium size radish, sliced

2 bundles kangkong, hard stalks removed

1 pack sinigang mix

3 siling pangsigang

salt

1 liter water

Procedure

In a large pot with water, place onion and tomatoes. Bring to a boil.

Upon boiling, stir in the radish, eggplant and string beans. Simmer the vegetables for another 5 minutes.

Place the chilies and sinigang mix. Add the mix slowly so you can adjust the sourness and add more water to tame the sourness. Let it boil for another 2-3 minutes.

Add the shrimps and simmer the mixture for 5 to 10 minutes. Season with salt.

Lastly, add kangkong leaves and simmer again for a minute or two.

Serve hot.

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

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