Text 3148, 59 rader
Skriven 2006-07-11 11:45:11 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: OH MY!  CALL THIS 60615
===================================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 CS> For now as I catch up, I'll add a note that I got this lovely batch of
 CS> dried shrimps designed for soup base use and while i will not be maing
 CS> them today, they spark my interest.  Even for Asia these are a bit
 CS> unique to see. 

GJ> Your description of these dried shrimps is similar to some ikan dilis
GJ> (dried chili and sweet tiny fish) of Malaysian or Vietnamese origin
GJ> which I found on special in an Asian food stall recently.  Quite hot
GJ> and strongly flavoured.  Could make a good soup base, but (for me)
GJ> better enjoyed as a "pulutin", a nibble to accompany serious beer
GJ> drinking.

Again, still catching up pointers <g>.  Naw, these are a bit strong to taste
right that way though not impossible to nibble.

Most of them are gone now, having been added to various soup concoctions to
which they add a hot spicy ephemeral shrimpyness to deepen a broth taste quite
nicely.  A definate 'get again if I find them' item.

In one espisode of their demise, I made one of my rare coconut-calamansi soup
bases with these and some shredded dried squid along with 'mushrooms' (not the
shimeji but another one I have yet to look up the name for you all.  It's one
that when fresh, is almost buttery in flavor and mouthfeel on the top portions
and a standard firmish stem which I saved for something else).  I used up the
stored kangkoon straw ends for that one to flavor the soup broth even more and
the delicate touch of that was just right.

I've ground up the last bits of the shrimps (having found the second bag I'd
forgotten I had gotten so it I said I was out, I was wrong but only found the
other one a few days ago, a small sampler bag really).  I have about 4TB of
that powder now left.  I have also located something that might be close, in a
stall here at Tonoo but am not sure.  Elise actually saw it but they were
closed when I went last to check out Tonoo.  It's down 4-5 stalls from the
Miso seller.  Hopefully, it will be close.

 CS> My own adaptions?  I'm not that fond of lemon grass itself and would
 CS> prefer either kaffir lime leaves, real lemons, or calamansi in it's
 CS> place.  Since only the latter 2 are available here, I'll be using
 CS> those.  if I want a creamy base for this, I'll be using coconut milk. 
 CS> If i want it a bit thicker, mashing a 1 inch cube of tofu would do.  If
 CS> I want it salty and thick, i might try Miso.

As you can see, I followed that pattern pretty much.

GJ> OK, I'm looking forward to reading what you came up with.  The
GJ> following may give you some more ideas.

GJ> MMMMM----- Recipe via Meal-Master (tm) v8.05
GJ>  
GJ>       Title: Dried Shrimp Tips
GJ>  Categories: Shellfish, Nyt, Seasonings, Tips, Article

Thanks!
                                       xxcarol

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