Hawaii Philippine Sour Soup Recipe

Hawaii Filipino Sour Soup Recipe Sinigang na Hipon sa Sampalok

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Hawaii Filipino Sour Soup with Shrimp
Philippine Sour Soup with Shrimp

Hawaii Philippine Sour Soup

Hawaii enjoys a strong Philippine Cuisine influence like this delicious Philippine Sour Soup Recipe. This distinctively sour and tangy shrimp soup made with Mama Sita’s Sinigang sa Sampalok Mix is served with a healthy selection of fresh vegetables.
Sinigang is one of the most popular and favorite Filipino dishes among locals. It is right there with Adobo although maybe not (yet) quite as popular internationally.

Sinigang na Hipon

A type of Filipino sour soup, wherein shrimp is used as the main ingredient. This dish also includes a variety of vegetables such as daikon radish, snake beans, okra, and eggplant.

This dish is best served during cold weather. It is best enjoyed hot with a cup of white rice. Sinigang is simply the way of cooking meat in a stew or soup with a unique savory and sour taste.

Different kinds of fruits that are bountiful in the Philippines are used to sour the soup. Tamarind is the most popular choice for most sinigang recipes. Green mango, santol (lolly fruit), calamansi, guava are some other examples. Aside from the meat and souring agent, vegetables are also added.

Tip: 1 lb of fish, pork, or beef knuckles, previously boiled until tender, can be used instead of shrimps.

Use fresh shrimp with head attached, if possible. This will make your soup more flavorful.

Clean the shrimp thoroughly and devein. Make sure not to overcook the shrimp. The shell of overcooked shrimp has a tendency to stick to the meat.

Using powdered sinigang mix is a quick fix for busy people. This provides the same result as the conventional method, in less time. That is convenience!


4 cups water

3 medium ripe tomatoes – cut into quarters

1 medium onion (yellow or red) – cut into quarters

1 medium radish (labanos) – cut into slices

1 ½ pound large shrimp

1 pack (22g) tamarind mix (Sinigang Mix)

1 small bunch yard-long beans (sitaw) – cut into 2-inch long pieces

6 pieces okra

1 medium eggplant – cut into slices

2-3 pieces green finger chili (sili sigang)

2-3 tablespoons fish sauce

1 bunch water spinach (kangkong) -tips and upper stalk only


Bring 1 liter of water in a pot to a boil over medium-high heat. Add the tomatoes and onions. Cook for 2 minutes. Add the radish and cook for another 2 minutes. Add the shrimp. Once the shrimp turn pink, add the tamarind mix. Simmer for about 2 minutes. Add the beans followed by the okra, and chili. Bring back to boil and cook for 2 minutes. Season with fish sauce and add the eggplant. Cook for a minute and, lastly, add the water spinach. Push the leaves down gently until submerged. Simmer for another minute.

Transfer to serving bowls and serve while hot with rice.

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