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Dried shrimp | |||||||||||||||||
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Chinese name | |||||||||||||||||
Traditional Chinese | 蝦 米 | ||||||||||||||||
Simplified Chinese | 虾 米 | ||||||||||||||||
Hanyu Pinyin | xiāmǐ | ||||||||||||||||
Jyutping | haa1 mai5 | ||||||||||||||||
Literal meaning | shrimp rice | ||||||||||||||||
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Vietnamese name | |||||||||||||||||
Vietnamese | tôm khô | ||||||||||||||||
Thai name | |||||||||||||||||
Thai | กุ้งแห้ง | ||||||||||||||||
RTGS | kung haeng | ||||||||||||||||
Korean name | |||||||||||||||||
Hangul | 마른새우or 말린새우or 건새우 | ||||||||||||||||
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Indonesian name | |||||||||||||||||
Indonesian | ebi |
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian,Southeast Asian and South Asian cuisines,imparting a unique umami taste. [1] A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer.
In Chinese cuisine,dried shrimp are used quite frequently for their sweet and unique flavor that is very different from fresh shrimp. It is an ingredient in the Cantonese XO sauce. Dried shrimp are also used in Chinese (mostly Cantonese) soups and braised dishes. It is also featured in Cantonese cuisine,particularly in some dim sum dishes such as rice noodle rolls and in zongzi . Despite the literal meaning of the name Chinese name xiāmǐ ("shrimp rice"),it has nothing to do with rice other than the fact that the shrimp are shrunk to a tiny size similar to grains of rice.[ citation needed ]
Dried shrimp are also used in Korean cuisine. In the dish "mareunsaeu bokkeum" (Korean : 마른새우볶음),they are soaked briefly,then stir-fried with seasonings—typically garlic,ginger,scallions,soy sauce,sugar,and hot peppers—and served as a side dish. They are also used in some Korean braised dishes (jorim) and for making broth. [2]
Dried shrimp are used in Vietnamese cuisine,where they are called tôm khô,and are used in soups,congee,fried rice,or as a topping on stirfries (MìXào) or savoury snack items. They are also commonly eaten by themselves as snacks.
In Malaysia,dried shrimp is used in dishes such as sambal udang kering. Dried shrimp is a staple ingredient in the cuisine of Malaysia,with it being a base to rempah,a spice paste that forms the body of many Malay curries.
In Indonesia dried shrimp is called ebi - the name was derived from either Chinese Hokkian dialects where "hebi" means "shrimp rice",or the Japanese word "ebi",which means "shrimp" (either fresh or dried). Ebi is an important part of Indonesian cuisine as well as Palembang cuisine. It is used in various Indonesian stir fried vegetable dishes,such as stir fried white cabbages with ebi. In Palembang,ebi is boiled,ground and sautéed to make a savoury shrimp powder used as a topping for pempek. Ebi is also used to make shrimp broth,which,along with coconut milk,forms the soup base for mie celor. The ebi powder is also sometimes used as a topping for asinan or rujak.
In Burmese cuisine,dried shrimp is called bazun-chauk and is used widely in various kinds of dishes,such as salads,soups and condiments. It is primarily used along the coast and coastal ethnic minorities' cuisines. Toasted whole dry shrimps are used in a wide variety of Burmese salads such as laphet (fermented tea leaves),tomato and kaffir lime salads. Shredded dried prawns are used to prepare condiments such as ngapi kyaw and balachaung kyaw. Dried shrimp is also used as stock for Burmese thin soups.
Known as kung haeng (Thai :กุ้งแห้ง) in Thai cuisine,dried shrimp is used extensively with chilies and Thai herbs to produce various types of chili paste and Thai curry paste. Dried shrimp is also used in salads such as in the Northeastern Thai som tam (green papaya salad).
In the Philippines,dried shrimp is called "hibi/hibe" and is used like salt to season dishes as well as in soup bases such as misua.
In India,it is used in the cuisines of Odisha,Konkan,Andhra,Tamil Nadu and the Northeast region of India. There are several varieties:for example,in Tamil Nadu it is called chenna kunni. [3] In Andhra,it is called endu royya;Nagayalanka in Diviseema is famous for endu royya pappu in Andhra.[ citation needed ]
In Sri Lanka,dried shrimp is the main component of koonisso mallum also known as pol mallum,a popular dish in the country. [4]
It is used in many African countries,like Nigeria,when preparing many dishes involving vegetables - typically cooked in oil with vegetables like spinach,pepper and tomato sauce.[ citation needed ]
Dried shrimp is commonly found in markets all throughout Mexico,and perhaps their best-known use is in the "meatballs" that accompany the traditional Christmas dish romeritos. Dried shrimp is also used for dried shrimp patties that are cooked in a red sauce with cactus (nopales). This dish is also common around Lent and Christmas time.
The cuisine of Brazil's northeastern region makes extensive use of dried shrimp,where it is called "camarão seco". It is often reconstituted for use in stews or special hot sauces,such as in Acarajé. It may also be ground into a fine powder for use as a condiment,as on Moqueca. At times it is added directly to a dish as an edible garnish.
Dried shrimp was introduced to the American South in the 18th-century colonial period by thriving Filipino fishers in Saint Malo,which was located in present-day St. Bernard Parish,Louisiana.
In south Louisiana,dried shrimp are often added by Cajun cooks to gumbo to add an intense salty flavor. They can also be eaten as a snack by themselves,and can be commonly found in snack-size portions in south Louisiana's stores. [5]
Chaoshan cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Chaoshan cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other. However, Chaoshan cuisine is also influenced by Cantonese cuisine in its style and technique.
Thai cuisine is the national cuisine of Thailand.
Lao cuisine or Laotian cuisine is the national cuisine of Laos.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Chili sauce and chili paste are condiments prepared with chili peppers.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.
A rice noodle roll, also known as a steamed rice roll and cheung fun, and as look funn or look fun in Hawaii, is a Cantonese dish originating from Guangdong Province in southern China, commonly served as either a snack, small meal or variety of dim sum. It is a thin roll made from a wide strip of shahe fen, filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce – sometimes with siu mei drippings – is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as jyu cheung fun, literally "pork intestine noodle", a reference to its resemblance of a pig's intestines. There is no official recording of the history of rice noodle rolls; most cookbooks claim that it was first made in the 1930s. In Guangzhou, Guangdong Province, people called the dish laai cheung because it is a noodle roll that pulled by hand.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh and is the culinary style of Telugu people. It is generally known for its tangy, hot, and spicy taste.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún, in the Tang Dynasty. The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.
마른 새우 그냥 먹어도 단맛이 강한 마른 새우를 국에 넣으면 국물 맛이 달큼해진다. 마른 새우로 국물 내는 방법은 통으로 이용하거나 잘게 다져서 넣는 것 두 가지가 있다.
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