Sinigang na Hipon

Ingredients:

• 500g shrimp, peeled and deveined
• 1 large eggplant, sliced
• 1 bunch string beans (sitaw), cut into 2-inch pieces
• 2 large radishes, sliced
• 1 large onion, peeled and sliced
• 2 tomatoes, sliced
• 1 liter water
• 1 thumb-sized ginger, peeled and sliced
• 2 long green peppers (siling pansigang)
• 2 tablespoons fish sauce (patis) or salt
• Juice of 2 lemons (adjust according to taste)
• 1 teaspoon Kashmiri chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• Salt and pepper to taste

1. In a large pot, combine eggplant, string beans, radishes, onion, and tomatoes.
2. Squeeze the juice of two lemons into the pot. Add water to create a tangy broth.
3. Bring the mixture to a boil and then let it simmer until the vegetables are tender.
4. Add the peeled and deveined shrimp to the pot. Cook until the shrimp turns pink.
5. Season the sinigang with fish sauce. Adjust the seasoning according to your taste.
6. Sprinkle Kashmiri chili powder and turmeric powder into the pot. Stir well to ensure even distribution. Adjust the spice level according to your preference.
7. Add long green peppers for an extra kick. Simmer for a few more minutes.
8. Taste the sinigang and adjust the salt, pepper, or spice levels if needed.
9. Just before serving, add fresh cilantro leaves for a burst of color and added nutrients.
10. Serve your Sinigang na Hipon with steamed rice. Enjoy the refreshing and uniquely flavored soup!