I have a bottle of shrimp floss left in my kitchen. Actually, it's chilli
shrimp floss.

I used the last two bottles to make a really great Burmese mixed-vegetable
curry in coconut milk (deelish), but I'd like to use it for something
different.

Do you use Chilli Shrimp Floss? How? Got a recipe?

Thanks for any tips,

sq

In ,
mroo philpott-smythe typed:

I have a bottle of shrimp floss left in my kitchen. Actually,
it's
chilli shrimp floss.

I used the last two bottles to make a really great Burmese
mixed-vegetable curry in coconut milk (deelish), but I'd like
to use
it for something different.

Do you use Chilli Shrimp Floss? How?


I didn't even know shrimp had teeth. They must be really tiny.
How do you get the floss between them? ;-)

More seriously, what's "Chilli Shrimp Floss"? I never heard of it
before.

--
Ken Blake
Please reply to the newsgroup

"Ken Blake" wrote in
:
In ,
mroo philpott-smythe typed:



I have a bottle of shrimp floss left in my kitchen. Actually,
it's chilli shrimp floss.

I used the last two bottles to make a really great Burmese
mixed-vegetable curry in coconut milk (deelish), but I'd like
to use it for something different.

Do you use Chilli Shrimp Floss? How?


I didn't even know shrimp had teeth. They must be really tiny.
How do you get the floss between them? ;-)

You make the shrimp do it, of course! %^D

More seriously, what's "Chilli Shrimp Floss"? I never heard of it
before.

Judging from the looks and taste, I'd say it's dried shrimps pounded
until the fibers separate, and then mixed with dried pounded chillies and
pounded some more so it's all light, fluffy, and really fine.

The Burmese recipe calls for stir-frying two sliced onions in untoasted
sesame oil, adding the floss, stirring for a minute, then adding about a
pound of mixed vegetables cut up bite-size, and when the veggies are
barely tender, adding a cup or two of thin coconut milk, a little salt to
taste, fish sauce to taste, and a little sugar.

I usually throw in a few dried red chillies at the onion-frying stage,
but the recipe's quite good, and the shrimp floss makes it very tasty.
I'd just like a New Improved recipe to use the shrimp floss in - and not
just some unidentified thing off the web either, but something someone
else has made and recommends (can't waste my precious shrimp floss, you
know).

sq

In ,
mroo philpott-smythe typed:

"Ken Blake" wrote in
:

I didn't even know shrimp had teeth. They must be really tiny.
How do you get the floss between them? ;-)

You make the shrimp do it, of course! %^D

More seriously, what's "Chilli Shrimp Floss"? I never heard of
it
before.

Judging from the looks and taste, I'd say it's dried shrimps
pounded
until the fibers separate, and then mixed with dried pounded
chillies
and pounded some more so it's all light, fluffy, and really
fine.


Thanks very much.

--
Ken Blake
Please reply to the newsgroup

Hi sq,

That sounds very much like Hae Bee Hiam, 'alamak... you don know how to
makan Hae Bee Hiam meh?' it's a garnishing like fried shallots or garlic
that you add to a dish after or used as a filling. Do you know pork
floss/Yuk Soong(in Cantonese) that you buy from the Bak Kwa shop... well,
it's basically the same thing but spicier so just add to any nonya type dish
lah. Fry Nasi Goreng then tembah some Hae Bee Hiam on top & makan, or even
fried noodles or my favourite, Hae Bee Hiam sandwich or make Loh Pak Koh or
Wu Dao Koh(the yam version) & just after you've steamed it, add a layer or a
carpet of HaeBeeHiam & finely chopped spring onions on top, leave to set &
settle for a few hours then slice & eat. I believe Shrimp floss/HaeBeeHiam
is Nonya & not traditionally Chinese.

In general, it's a fairly versatile side dish that can be added to anything
you fancy. The Malays have a version of 'floss' too, they make theirs with
beef & call it Serunding, the Indonesians call theirs Awul Awul or Abon
Surabaya. I'm sure the Thais & Vietnamese have theirs too. From what i
gather... traditionally it's not something eaten on a daily basis but
reserved for special occasions but these days, anything goes.

DC.

ps. make your own Hae Bee Hiam lah, then it won't be that precious as you
can eat to our hearts delight... but word of warning, better not tell your
'boyflen', it's very oily & is quite salty.


"mroo philpott-smythe" wrote in message
...
"Ken Blake" wrote in
:
In ,
mroo philpott-smythe typed:



I have a bottle of shrimp floss left in my kitchen. Actually,
it's chilli shrimp floss.

I used the last two bottles to make a really great Burmese
mixed-vegetable curry in coconut milk (deelish), but I'd like
to use it for something different.

Do you use Chilli Shrimp Floss? How?


I didn't even know shrimp had teeth. They must be really tiny.
How do you get the floss between them? ;-)

You make the shrimp do it, of course! %^D

More seriously, what's "Chilli Shrimp Floss"? I never heard of it
before.

Judging from the looks and taste, I'd say it's dried shrimps pounded
until the fibers separate, and then mixed with dried pounded chillies and
pounded some more so it's all light, fluffy, and really fine.

The Burmese recipe calls for stir-frying two sliced onions in untoasted
sesame oil, adding the floss, stirring for a minute, then adding about a
pound of mixed vegetables cut up bite-size, and when the veggies are
barely tender, adding a cup or two of thin coconut milk, a little salt to
taste, fish sauce to taste, and a little sugar.

I usually throw in a few dried red chillies at the onion-frying stage,
but the recipe's quite good, and the shrimp floss makes it very tasty.
I'd just like a New Improved recipe to use the shrimp floss in - and not
just some unidentified thing off the web either, but something someone
else has made and recommends (can't waste my precious shrimp floss, you
know).

sq

Hi sq,

That sounds very much like Hae Bee Hiam, 'alamak... you don know how to
makan Hae Bee Hiam meh?' it's a garnishing like fried shallots or garlic
that you add to a dish after or used as a filling. Do you know pork
floss/Yuk Soong(in Cantonese) that you buy from the Bak Kwa shop... well,
it's basically the same thing but spicier so just add to any nonya type dish
lah. Fry Nasi Goreng then tembah some Hae Bee Hiam on top & makan, or even
fried noodles or my favourite, Hae Bee Hiam sandwich or make Loh Pak Koh or
Wu Dao Koh(the yam version) & just after you've steamed it, add a layer or a
carpet of HaeBeeHiam & finely chopped spring onions on top, leave to set &
settle for a few hours then slice & eat. I believe Shrimp floss/HaeBeeHiam
is Nonya & not traditionally Chinese.

In general, it's a fairly versatile side dish that can be added to anything
you fancy. The Malays have a version of 'floss' too, they make theirs with
beef & call it Serunding, the Indonesians call theirs Awul Awul or Abon
Surabaya. I'm sure the Thais & Vietnamese have theirs too. From what i
gather... traditionally it's not something eaten on a daily basis but
reserved for special occasions but these days, anything goes.

DC.

ps. make your own Hae Bee Hiam lah, then it won't be that precious as you
can eat to our hearts delight... but word of warning, better not tell your
'boyflen', it's very oily & is quite salty.


"mroo philpott-smythe" wrote in message
...
"Ken Blake" wrote in
:
In ,
mroo philpott-smythe typed:



I have a bottle of shrimp floss left in my kitchen. Actually,
it's chilli shrimp floss.

I used the last two bottles to make a really great Burmese
mixed-vegetable curry in coconut milk (deelish), but I'd like
to use it for something different.

Do you use Chilli Shrimp Floss? How?


I didn't even know shrimp had teeth. They must be really tiny.
How do you get the floss between them? ;-)

You make the shrimp do it, of course! %^D

More seriously, what's "Chilli Shrimp Floss"? I never heard of it
before.

Judging from the looks and taste, I'd say it's dried shrimps pounded
until the fibers separate, and then mixed with dried pounded chillies and
pounded some more so it's all light, fluffy, and really fine.

The Burmese recipe calls for stir-frying two sliced onions in untoasted
sesame oil, adding the floss, stirring for a minute, then adding about a
pound of mixed vegetables cut up bite-size, and when the veggies are
barely tender, adding a cup or two of thin coconut milk, a little salt to
taste, fish sauce to taste, and a little sugar.

I usually throw in a few dried red chillies at the onion-frying stage,
but the recipe's quite good, and the shrimp floss makes it very tasty.
I'd just like a New Improved recipe to use the shrimp floss in - and not
just some unidentified thing off the web either, but something someone
else has made and recommends (can't waste my precious shrimp floss, you
know).

sq