Posted By: chubbyalaskagriz
Feb 27 # 6 of 14
I am unfamilar, janie...
Pixie... I worked in many Alaskan kitchens and we always had staffers from the Phillipines on board. I also managed a fisherman's bunkhouse out on the Aleutian Island chain and we had fisherman from all over the world- including the Phillipines. I have enjoyed the food of many a Filipino cook! Once, at The Unisea Inn in Dutch Harbor, an elderly prep cook named Florencio actually produced a worn and dated black & white 8X10 photo that showed him dressed in spiffy chef-whites w/ a large group of staff, standing w/ President and Mrs. Ferdinand Marcos!
Feb 27 # 7 of 14
kitchen pixie wrote:
In Asia, it's use to add flavor, especially when cooking noodles. The shrimp powder is mixed with the sauted veggies or broth.
Locally, we buy them dried (small shrimps) called hibe (hee-beh). You can rehydrate them, pound or powder them. I also add these to rice soups (congee, arros caldo). Use in moderation since they give off a very distinct taste when used so much. Dried shrimps has certain smell that's not every Westerner may find appealing. Some commercial shrimp powder have MSG, which I try to avoid using.
What we love to have as seasoning too is shrimp paste. This can be home made or store bought. This is definitely a must try for the courageous food taster when in Asia.
I've been to several countries in Asia and I've seen/smelled the large bins of dried shrimp. They definitely have a pong about them when they are in such large quantity but it's very tasty as you say when used in moderation. I have some shrimp paste at home and I use it the same way I would use fish sauce just to add some depth and je ne sais quoi to a dish
Posted By: chubbyalaskagriz
Feb 27 # 8 of 14
When I worked in Alaskan fishing communities (like Dutch Harbor, the Pribolovs, Kodiak, etc...) we were surrounded by seafood processing plants and sea-going processor vessels. Mainly only pure muscle-protein product was harvested for this country, while the last bits of the catch (including by-catch) was sent over-seas to mainly Asian countries where literally everything was utilized (from skin and bone, to scales, viscera and all soft tissue. ) I tell ya... those peoples can make delicious food product outta danged near anything!
Feb 27 # 9 of 14
Jon has PT today so I think I'll go next door and pick up some of the shrimp powder.
It may be useful when Im cooking asian food.
Feb 27 # 10 of 14
Hi Chub. It's nice to know you've met some Filipino cooks. I bet they have surprised you on how "inventive" they can be. Being able to cook for any President must be one's proud moment, that's why Florencio keeps the picture.
jglass, I think you can use it to flavor any shrimp dish you may have. But really be careful to use it in moderation. It can be overpowering.