Sinigang na Hipon sa Sampalok

To make Sinigang na Hipon sa Sampalok from scratch, start by boiling 1 to 2 cups of water with the tamarind (sampalok) until soft. Squeeze the tamarind to extract the juice. In a separate casserole, combine rice water, onion, tomatoes, and the tamarind juice. Bring to a boil, then add shrimp and seasonings like salt, black pepper, and fish sauce. Finally, add kangkong leaves and let it boil before serving.

Yes, Sinigang na Hipon sa Sampalok is naturally gluten-free as it primarily consists of shrimp, vegetables, and tamarind. Just ensure that any fish sauce used is gluten-free, as some brands may contain gluten.

If you don't have tamarind, you can substitute it with lime or lemon juice for a similar sour flavor. However, the taste will differ slightly, so adjust the amount to your preference. You can also use a store-bought sinigang mix as an alternative.

To store leftover Sinigang na Hipon sa Sampalok, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, but be aware that the texture of the shrimp may change upon reheating.

Sinigang na Hipon sa Sampalok pairs beautifully with steamed rice, which helps balance the sourness of the soup. You can also serve it with fried fish or grilled meats for a complete Filipino meal experience.