Sinigang na Hipon (Shrimp Stew)

A family recipe and all-time favorite at home. The most prominent one that I like the most is Sinigang na Bangus (Milk Fish Stew). Others prefer Chicken (it's actually called Sinampalukang Manok), Tilapia, Pork or Ox Tail. Anyway, it still has the same basic ingredients for the soup stock. Without further ado, the whole recipe:

taken from @jhake's album

Ingredients:
1 pouch of Mama Sita's™ Sinigang sa Bayabas (Guava Soup Base) or Tamarind Soup Base Mix
**Note: For those who like to cook from scratch, here's a useful resource: Soup Base

1 pound of fresh market shrimp
3 cups water
3 fresh tomato from the vine
1 small onion, quartered
2 bunches of fresh spinach or Kangkong, cut
1 piece of chili pepper (if you prefer more spice than tart, add one more)
1/2 tsp Fish sauce (the Thai brand is best)

Directions:

In a large saucepan, combine water, onion, tomato and Mama Sita's™ Mix. Bring to a boil. Add the shrimp and cook until the shrimp color changes to orange.

Add your choice of vegetables and continue cooking until shrimp is tender and vegetables are done. Add fish sauce to taste.

Serve with rice.
Complimentary side dish: Lumpia (Spring Rolls) or Fried Galunggong (Mackerel scad)

Oh! This made me think of Paksiw na Isda (Poached Fish)! Another favorite Filipino dish I grew up with.