Bulanglang na Hipon Recipe

Serves/Makes: 4 servings


  • 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
How to cook Bulanglang na Hipon:
  • 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.
Bulanglang na Hipon recipe
Bulanglang na Hipon recipe


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 (more Shrimp recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: Filipino (more Filipino recipes)

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