Sinigang na bisugo at Hipon is a great dish. Just make sure that you won’t overcook the fish and the shrimp.
When I was younger, I entered into a contract, which violated my rights. I know what happened was against a law but didn’t care because all I want is to have a job.
I signed a contract where the company doesn’t want to resign. It stated a condition that if opted to, I’ll pay my remaining salary. The moment I came to that point where I want to resign, I was cornered and threatened. I was forced to AWOL.
Do it to my older, wiser, and stronger self; and nonetheless, your company will be spending more compared to the amount you want me to pay because we’ll see each other in court.
Anyway, one seafood that I can’t resist when I was younger until now is shrimp while my mother loves bisugo. Moreover, the two are a great combination for sinigang.
Here is Sinigang na bisugo at Hipon Recipe:
- 2 pieces bisugo, cleaned and sliced
- 1/2 kilo shrimp, cleaned and antenna removed
- 1 piece radish, peeled and sliced
- 4 medium tomatoes, sliced
- 1 knob ginger, peeled and sliced
- 3 cloves garlic, minced
- 1 medium red onion, chopped
- Juice from 10 pieces calamansi
- 5 cups of water
- Salt and pepper to taste
- In a deep pan boil the water.
- Add the garlic, onion, ginger, and then boil.
- Add the tomatoes and radish. Then, boil.
- Put salt and pepper to taste.
- Add the bisugo and shrimp. Put into a boil.
- Add the calamansi juice and bring it into a boil.
- Serve and enjoy.
- In step 4, it must be a little salty on your part.
- Make sure that you won’t overcook the fish and the shrimp.
- In step 6, don’t over boil, it may taste bitter.