How to cook Bulanglang na Hipon
- 1 pound shell-on shrimps, tendrils trimmed, washed and drained well
- 1 pound large shrimp, head on
- 6 - 7 large ripe guavas
- 5 cups water
- 1 small onion, peeled and quartered
- Salt to taste
- 1 bunch bok choy or pechay, ends trimmed and leaves separated
- 1 - 2 finger chili peppers
- Trim ends of guava, cut into fourths and with a spoon, scoop out seeds. Set aside guava flesh and discard seeds.
- In a large pot over medium heat, combine water, guavas and onions and bring to a boil. Lower heat, cover and simmer for about 15 - 20 minutes or until guavas begin to soften. Occasionally mash guavas with back of spoon. Season with salt to taste.
- Add chili peppers and shrimp and cook for about 4 - 5 minutes or until shrimp begins to change color.
- Add bok choy or pechay and continue to cook for about 1 minute or until shrimp are cooked and vegetables are tender yet crisp.
- Turn off heat, cover and allow residual steam to cook leaves.
- Serve the Bulanglang na Hipon hot with steamed white rice and fish sauce on the side, if desired.
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 min
The Bulanglang na Hipon is a very affordable dish. Great tasting food is easy to cook and is also healthy.
Bulanglang na Hipon
is a type of sinigang which uses ripe guavas as the souring agent in place of the more common tamarind. A deceptively light soup, Bulanglang na Hipon
comforts during cold winter months yet soothes just as well on warmer weather.
This recipe for Bulanglang na Hipon serves/makes: 4 servings
The Bulanglang na Hipon recipe and the pictures are adopted from The Philippine Cookbook.
Main Ingredient: Shrimp
Preparation Method: Soup/Stew