Greetings!

Here's another dish that I have been known when I was young, it is called "Sinigang na Hipon". My father would always cook this dish when I was about 5-6 years old. Most of the time when my father cooked this dish he would only use tomatoes without adding Tamarind or powdered Tamarind. Also, most of the time my father would not include any vegetables in this dish.

As for me, I tried adding mustard or water spinach to this dish in the past. Adding mustard or water spinach produces equally delicious soup.

But the version that I am going to cook today is the one with a cabbage. This will be the first time that I am going to add cabbage to this dish.

This dish is very versatile, you can cook in any weather condition and it is characterized by its sour soup. This dish is best eaten while hot and also combined with rice.

Today, I am not frequently able to cook this dish because shrimps are very expensive nowadays (which is about $15 USD per kilogram).

So, without further ado, here's how I cook this very delicious dish.

• Shrimp
• Cabbage
• Tomato
• Onion
• Ginger
• Salt

Slice the cabbage into a strip then wash (you can definitely slice the cabbage any way that you want)

Wash and slice the tomatoes (you can definitely the tomatoes any way that you want)

Peel, wash, and slice the onion (you can definitely slice the onion any way that you want)

Peel, wash, and slice the ginger (you can definitely slice the ginger any way that you want)

Wash all the shrimp thoroughly with clean water

Prepare the powdered Tamarind

1. Put the tomatoes, onion, and ginger in a cooking bowl

2. Add some water (enough to submerge all the shrimps)

3. Add the powdered Tamarind, add some salt, then let them boil

4. Wait for it to boil

5. When it is boiling, add the cabbage

6. Wait for the cabbage to half-cooked

7. When the cabbage is half-cooked add the shrimps, when the shrimps are cooked or turned to oranged it is now done...