Sinaran

Udang Kering

Normally people developed sambal udang kering, which uses dried shrimp. 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 Chinese cuisine, dried shrimp are used quite frequently for their sweet and unique flavor that is very different from fresh shrimp. They have the coveted umami flavor. Dried shrimp are also used in Chinese soups and braised dishes. It is also featured in Cantonese cuisine, particularly in some dim sum dishes such as rolled and rice noodle roll and in dumpling (zong-zi).