Waxing lyrical about shrimps and tomatoes lasting for days

17 05 2011

Sinigang na Hipon (Swahe)

IT’S TRUE for adobo (pork or chicken or both, braised in vinegar and soy sauce).  It’s true for sopas (chicken macaroni soup).  Even the Martha Stewart herself says that there are some things – her scrumptious Applesauce Snack Cake being an excellent example – that are better the day after you make them.  She admonishes, resist eating it the day you baked it.

For me, it’s also true for sinigang na hipon (shrimps in a broth soured with tamarind or cucumber tree fruit, with lots of vegetables).  As I write, I’ve been subsisting on this dish for the past three days already!  To think that I just feasted on the same last week, only thing was that it had huge black tiger prawns.

I sent for a kilo of the freshest, juiciest white shrimps the local fishmongers call “swahe”.  What came back was a batch so huge and so fresh that I felt a simple “halabos” wouldn’t do justice to.  I wanted the sweetness of the shrimps to infuse a broth soured with the goodness of some more of the Amadeo tomatoes I had purchased a couple of days prior.  It was an all-natural dish spiked only so little with a hint of Knorr® original sinigang flavor mix.  That hint turned out to be a heaping tablespoon, nothing more.

The Amadeo tomatoes made for a really deep red broth. This was so delicious and hearty!

The secret to cooking shrimps in a broth is to take the dish off of the fire the very moment the shrimps turn a bright orange after the first boil.  The secret to making them last a number of meals – still sweet, with the flesh not turning stringy at all and clinging to the shells – is to get the pot out of the refrigerator about half an hour from serving, removing the shrimps from the broth and allowing only the latter to be reheated.  The reheated still boiling broth is then poured over the shrimps for instant resurrection.  Delicious many many…  many times over.

Right after curling and turning bright orange, these shrimps were good to go!

 

A tight shot of the shrimps

 

With just five of these really sweet swahe, I was able to finish one rice cooker's batch of piping hot steamed white rice!

 

Copyright © 2011 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.

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One response

3 06 2011
Chax

I’m craving for Sinigang na hipon since last week!
Oh, my!

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