Dried shrimps

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

This is one of those things that illustrates well the saying that “a little goes a long, long way”. These tiny sun dried shrimps are so tasty that you only need a few tablespoonfuls to really bring a plain vegetable dish to new heights of excitement.

dried-shrimps

Although they are known by different names, dried shrimp is a cooking ingredient found in many Asian cuisines. It is found in Chinese, Malaysian and Korean cuisines. It is known as kung haeng (or is it goong hang?) in Thailand and tôm khô in Vietnam. They are used in soups, pastes, sauces and stir fries. In the Philippines, they are called hibe and are often added to sauteed vegetables to take the place of the more expensive meat.

Dried shrimp comes in many sizes. They may also come with out without the heads, shells and tails. The small ones, the kind commonly used in Southeast Asia may be added directly to the pan or first rehydrated in a little warm water.

April 4, 2009  Print This Post   
Tagged:

Comments

One Response to “Dried shrimps”

Trackbacks

Some related discussions...
  1. Sauteed ampalaya (bitter gourd / melon) with dried shrimps and eggs | Filipino food | Home-cooking rocks! says:
    April 7, 2009 at 2:51 am

    [...] A couple of days ago, in another attempt to acquire a taste for ampalaya, I cooked this sauteed dish with ampalaya, dried shrimps and eggs. To see how I tried to get rid of the bitter taste of ampalaya, see my previous entry. See also a recent Feast Asia entry for more information (and some trivia) about dried shrimps. [...]

    Reply


You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Braised chicken with rosemary, grenadine and lime juiceBraised chicken with rosemary, grenadine and lime juice
PizzaronPizzaron
Packed school lunchesPacked school lunches
Going meatless for Lent?Going meatless for Lent?
Rellenong manok (stuffed deboned whole chicken)Rellenong manok (stuffed deboned whole chicken)

Conversations