SINIGANG NA HIPON VALUES
Sinigang na hipon has always been my go-to comfort food.
Out of all the Filipino dishes there are in the world, it has been my ultimate favorite, especially if my grandfather is the one cooking it.
Wowo, as I always endearingly called him since childhood, would cook it for me when I would request it, or to reward me for doing well in my academics, or simply because he just feels like it. I love sinigang na hipon terribly to the point where I’ve already grown accustomed to its sight, aroma, and taste. Yet, despite my usual consumption of it, I still feel so much excitement and anticipation as if it was my first time to eat it all over again.
I would light up when I open our green gate for my grandfather and get to see his two hands holding bags filled with a bunch of green kangkong leaves, fat okras, and a plethora of river shrimps, all fresh from the neighborhood market, or sariwa, as we often described them.
I would light up, too, when I get to hear the simmering of boiling water and see the thin waves of vapor that come with it, along with the kangkong leaves and okra turning into a more vibrant green hue, and the shrimps into a vibrant orange.
That’s how you know it’s fresh. That’s how you know it’s gonna be good.
As I would finally get called for lunch or dinner, I would happily go down the stairs, my slippers stepping noisily out of excitement, later accompanied with eyes twinkling and mouth watering at the sight of the newly cooked sinigang na hipon and its aroma brought about by its hot, tamarind soup broth.
And everytime I would take a good slurp of the soup or a bite of the orange shrimps and green vegetables, it feels as though I was either rewarded for my hard work, or I could breathe, I could relax, or I could escape from reality for a while.
Of course, it gets better whenever I have something to share at the dining table.
Although it mostly isn’t food of some sort, but rather some stories and updates about my life and shenanigans in university.
To be completely honest, my stories can be outright random, and either be completely boring or interesting to my mom and grandfather.
Nevertheless, there’s always a bowl of sinigang na hipon to complement, or even compensate, for my constant yapping.
I could say I have been through a lot, and it wasn’t just my family who were witnesses to it. Every bowl of sinigang na hipon became witness to my own life journey. It’s as if those black eyes of the shrimps have seen everything I did, and the numerous veins of the kangkong leaves felt all the raw emotions I would either be showing or hiding, or even the asim-kilig taste of the whole dish mirroring the sour moments of my own life.
Sinigang na hipon is and has always been my holy grail of every sort.
It appeases and calms me in times of distress and illness.
It makes me feel like I have won the lottery or obtained a gold medal at the Olympics.
It brings me and my family closer together.
It is the reason why going home becomes so exciting and, most of the time, my favorite part of every week.


















