Whenever I visit my titas in Pampanga, there’s one dish that they never fail to cook for me – Bulanglang na Hipon. My cousins and I would gather around the kitchen, breathing in the sweet-sour aroma of guavas simmering with fresh shrimp, while our titas share stories of how their own mothers taught them this recipe.
What makes this Kapampangan version of sinigang special is how it uses guavas instead of the usual sampaloc, creating this amazing light broth that’s both refreshing and comforting. It’s one of those recipes that really shows off Pampanga’s reputation as the culinary capital of the Philippines.
Why You’ll Love This Recipe
- Perfect balance of sour and sweet flavors from fresh guavas
- Light yet satisfying soup that’s ideal for any weather
- Ready in under 45 minutes
- Packed with protein and nutrients
- Authentic Kapampangan recipe passed down through generations
- Budget-friendly and uses easily accessible ingredients
- Customizable spice and sourness levels
Bulanglang na Hipon (Kapampangan Shrimp Sinigang with Guava)
Equipment
- Large pot or Dutch oven (kaldero) For cooking the soup
- Fine-mesh strainer (salaan) For straining guava pulp
- Sharp knife (kutsilyo) For preparing ingredients
- Wooden spoon (sandok) For gentle stirring
- Measuring cups and spoons (Panukat) For accurate measurements
- Small bowl For guava juice extraction
- Cutting board (Tabla) For ingredient preparation
Ingredients
- 1 pound head-on large shrimp hipon
- 7 large ripe guavas bayabas – mixed ripeness preferred
- 5 cups water
- 1 large white onion sibuyas, peeled and quartered
- Salt asin to taste
- 1 bunch water spinach kangkong
- Optional: 2-3 finger chilies siling pangsigang
Instructions
- First, clean your hipon (shrimp) thoroughly but keep the heads on – they add so much flavor to the soup! Trim off the tendrils (buhok ng hipon), then wash and drain well. This should take about 5 minutes.
- Take your bayabas (guavas) and cut them in half. Using a kutsara (spoon), carefully scoop out all the seeds and pulp into a small bowl. Add 1 cup of tubig (water) to the seeds and pulp, then mash everything together with the back of your spoon. Strain this mixture through a salaan (fine-mesh sieve) to get the guava juice. Keep this juice – we’ll use it later to make the soup extra flavorful.
- Next, prepare your kangkong (water spinach). Cut off about 2 inches from the bottom of the stalks and throw these away. Cut the remaining kangkong into 3-inch pieces, keeping the stalks separate from the leaves since they cook at different speeds. Wash everything very well and let it drain.
- Get your kaldero (pot) and set it over medium heat (180-190°C). Pour in 4 cups of tubig, add your quartered sibuyas (onion), and the halved guavas. Let this come to a kumukulong tubig (boil). Once it’s boiling, lower the heat, takpan (cover) the pot, and let it simmer until your guavas start to soften – this usually takes about 10-12 minutes.
- Pour in the guava juice you set aside earlier. Now add your hipon to the pot and let them cook for 4-5 minutes, or until they turn a nice pink color. This is when you want to timplahan (season) your soup with asin (salt) to taste.
- Finally, add your kangkong to the pot. The stalks go in first, then after 30 seconds, add the leaves. Let everything cook just until the kangkong leaves are wilted but still bright green – about 30 seconds more. Serve your bulanglang while it’s mainit-init pa (still hot), with a bowl of steaming white kanin (rice) on the side and patis (fish sauce) for sawsawan (dipping).
- Remember, kung medyo maasim (if it’s too sour), you can add a little more water or a pinch of sugar to balance the flavor. And if you want it mas maanghang (spicier), feel free to add some siling pangsigang (finger chilies) while cooking.
Tips from Lola’s Kitchen
- Use rice washing (hugas bigas) instead of plain water for added flavor
- Mix ripe and green guavas for balanced sourness
- Don’t overcook the kangkong to maintain crispness
- Keep shrimp heads on for richer soup
- Add chilies whole for controllable heat
Troubleshooting
- Soup not sour enough? Add more green guavas or use guava powder
- Too sour? Balance with a pinch of sugar or add more water
- Shrimp tough? Don’t overcook; remove from heat as soon as they turn pink
- Cloudy broth? Strain through cheesecloth before serving
- Kangkong too soft? Add at the very last minute
Ingredient Alternatives
- Guavas → Guava powder, tamarind, or kamias
- Kangkong → Pechay, spinach, or gabi leaves
- Head-on shrimp → Peeled shrimp (reduce cooking time)
- White onion → Red onion or shallots
- Fresh chilies → Dried chilies or chili flakes
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Not recommended (affects vegetable texture)
- Reheat: Gentle simmer on stovetop (don’t boil)
- Separate: Store kangkong separately if possible
Variations
- Bulanglang na Baboy – Replace shrimp with pork belly
- Bulanglang na Bangus – Use milkfish instead of shrimp
- Spicy Version – Add more chilies and ginger
- Vegetable-Rich – Add okra, eggplant, and radish
- Low-Carb – Skip rice and add more vegetables
FAQs
Q: Why use guava instead of tamarind? A: Guava is traditional in Kapampangan cuisine and provides a unique sweet-sour flavor profile. Q: Can I make this in advance? A: Yes, but add kangkong just before serving to maintain texture. Q: Is this suitable for special diets? A: Yes, it’s naturally gluten-free, dairy-free, and low in fat. Q: How do I know when the shrimp is perfectly cooked? A: Shrimp should be pink with red tails and slightly curled (but not tight circles). Q: Can I use frozen shrimp? A: Yes, but thaw completely and adjust cooking time accordingly.
Nutrition
The Story Behind Kapampangan Bulanglang na Hipon
The flavorful journey of Bulanglang na Hipon traces its roots to the culinary capital of the Philippines – Pampanga. While many Filipinos are familiar with the classic sinigang made with sampaloc (tamarind), this Kapampangan variation showcases the region’s innovative approach to traditional Filipino cooking by using bayabas (guava) as its souring agent, creating a uniquely subtle yet complex sour soup that has been cherished for generations.
In many Kapampangan households, this dish tells a story of resourcefulness and regional pride. The province’s abundant guava trees, which flourish in the fertile soils of Central Luzon, inspired local cooks to experiment with the fruit’s natural tartness. Unlike the sharp sourness of tamarind, guava provides a gentler, almost sweet-tart flavor profile that perfectly complements the natural sweetness of fresh shrimp.
What sets Pampanga’s bulanglang apart from other regional variations is fascinating – in Southern Philippines, particularly in Mindanao, bulanglang refers to a completely different dish: a boiled vegetable medley flavored with bagoong (fermented shrimp paste), similar to dinengdeng or laswa. This distinction highlights how Filipino cuisine varies dramatically from region to region, with each area adapting and reimagining dishes based on local ingredients and tastes.
The genius of Kapampangan bulanglang lies in its simplicity. Fresh head-on shrimp, locally grown guavas, and crisp kangkong come together in a light, clear broth that’s both nourishing and refreshing. The dish exemplifies the Kapampangan cooking philosophy of letting quality ingredients shine while adding subtle layers of flavor. Many local families have their own versions, some adding gabi (taro) or puso ng saging (banana blossom) depending on what protein they use – whether it’s hipon (shrimp), bangus (milkfish), or baboy (pork).
Today, this beloved soup continues to be a staple in Kapampangan homes, especially during family gatherings and Sunday lunches. It’s a dish that bridges generations, with recipes passed down from lolas to their children and grandchildren, each family adding their own special touch while maintaining the authentic flavors that make bulanglang na hipon a true taste of Pampanga. Whether enjoyed during the cool monsoon season or hot summer months, this versatile dish proves why Pampanga deserves its reputation as the country’s culinary heartland.
The enduring popularity of Bulanglang na Hipon also speaks to the Filipino talent for creating dishes that are both practical and delicious. Using readily available local ingredients, this soup delivers a complete meal that’s not only satisfying but also packed with nutrients – from the protein-rich shrimp to the vitamin-loaded guavas and iron-rich kangkong. It’s a testament to the ingenuity of Kapampangan cuisine, where every dish tells a story of culture, tradition, and family.
