Bulanglang na Hipon (Kapampangan Shrimp Sinigang with Guava)
Bulanglang na Hipon is a distinctive Kapampangan sour soup that showcases fresh shrimp and water spinach in a light broth naturally soured by guavas instead of tamarind. This regional variation of sinigang demonstrates the culinary ingenuity of Pampanga, where local ingredients are transformed into sophisticated yet comforting dishes. The combination of head-on shrimp for richness, guava's subtle sweet-tang, and crisp water spinach creates a delicate balance of flavors that's simultaneously refreshing and satisfying. The dish beautifully represents the Filipino talent for combining seafood, fruit, and vegetables in a single harmonious bowl.
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
- Take your shrimp, cut off the tendrils but keep the heads on. Wash them well and set aside.
- Cut all your guavas in half. Using a spoon, scoop out the seeds and pulp into a bowl. Add 1 cup of water to the seeds and pulp, then mash everything together with the back of your spoon. Strain this through a fine-mesh strainer to get the guava juice. Keep this juice for later.
- For your kangkong (water spinach), cut off 2 inches from the bottom of the stalks and throw these away. Cut the rest into 3-inch pieces, keeping the stalks separate from the leaves. Wash well and drain.
- Get a large pot and set it over medium heat. Pour in 4 cups of water, add your quartered onion, and the halved guavas. Let it come to a boil. Once boiling, lower the heat, cover the pot, and let it simmer until the guavas become soft - about 10-12 minutes.
- Pour in the guava juice you saved earlier. Add your shrimp and cook for 4-5 minutes until they turn pink. Add salt to taste.
- Add the kangkong stalks first, then after 30 seconds, add the leaves. Cook just until the leaves wilt but stay bright green - about 30 seconds more.
- Serve hot with rice and fish sauce on the side. For extra heat, you can add sliced chilies to your soup or fish sauce.
- Remember: You'll know your shrimp is perfectly cooked when they're pink and curled into a loose 'C' shape. If they curl into a tight 'O', they're overcooked.
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