Bulanglang na Hipon is a sour soup made of shrimp, guavas, and water spinach. This Kapampangan version of sinigang is delicious and a great comfort food year-round.
This bulanglang na hipon is another oldie but goodie that I am updating and bringing back to the forefront. It was first published on the blog in 2013 and I am sprucing it up today with brand new photos. 🙂
What is Bulanglang
Bulanglang, in the Southern regions of the country, refers to a boiled vegetable dish flavored with bagoong similar to dinengdeng or laswa. For us, Kapampangans, however, it’s a type of sinigang that uses guavas as the souring agent in place of the more common tamarind fruit.
Kapampangan bulanglang is a sour soup made with pork, shrimp or milkfish. It traditionally includes kangkong, puso nang saging, and gabi along with fresh guavas to complete the dish with a tangy and slightly sweet taste.
Tips on How to Make Bulanglang na Hipon
- Although you can add whatever vegetables you usually use in sinigang, kangkong or water spinach is the traditional vegetable used in bulanglang soup as well as gabi if using pork or banana blossom if using bangus.
- I use Mexican cream guavas which have thin pale-yellow skin, creamy white flesh, and soft, edible seeds. Some varieties of the fruit have harder seeds and thicker flesh; peel the skin and adjust cook time as needed.
- The seeds and inner pulp carry lots of flavor. Combine the scooped seeds with about a cup of water and mash with the back of a spoon. Strain in a fine-mesh sieve, discard the seeds and add the extracted juice to the pot.
- To add depth of flavor, replace the water with rice washing.
- For a delicious balance of sour and sweet fruit taste, use a mix of ripe and still green guavas.
- This sinigang soup is a quick meal; make sure all the ingredients are prepped beforehand.
Light and refreshing, bulanglang na hipon is a delicious soup to warm you up during cold rainy days and to cool down with on warmer months. You can enjoy the soup on its own or for a hearty meal, serve with steamed rice and spiced patis as a dipping sauce.
Bulanglang na Hipon
- 1 pound head-on large shrimp
- 7 large ripe guavas
- 5 cups water
- 1 onion, peeled and quartered
- salt to taste
- 1 bunch water spinach (kangkong), stalks cut and leaves separated
- Trim tendrils off shrimp. Wash and drain well.
- Cut into guavas into halves and using a small spoon, scoop out the seeds.
- In a bowl, combine guava seeds and pulp and 1 cup of the water. Using the back of a spoon, mash to extract pulp and strain in a fine-mesh sieve. Reserve the guava juice and discard the seeds.
- Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well. Set aside.
- In a large pot over medium heat, combine the remaining 4 cups water, onion, and guavas. Bring to a boil. Lower heat, cover and simmer for about 8 to 10 minutes or until guavas begin to soften.
- Add the extracted guava juice.
- Add shrimp and cook for about 4 to 5 minutes or until shrimp change color and are cooked through. Season with salt to taste.
- Add kangkong and cook for about 30 seconds or until just wilted. Serve hot.