Morning Hibi(bi)

One of the many things I have to contend with after moving out is having a lot more ingredients than what I need. Not used to cooking for one, packets of unused dried seaweed and bottles of seasoning sauces soon filled my small pantry, along with jars of herbs and spices that I have used almost only once. I was never conscious about having a lot of items in my kitchen (and too much, even), but every inch of space matters when you squeeze your life into a small, 20-square-meter bachelor’s pad.

It was not until recently that I experienced a renewed appreciation of this living setup. It was a rare Sunday morning of Filipino breakfast food craving when my line of sight fell onto a huge jar of leftover hibi. A staple in Asian cuisine, hibi are minuscule dried shrimp sought after for its umami taste. They are used to flavor various soups and vegetable dishes, rendering a pleasant and salty taste. At times, they are eaten on their own, such as in South Korea and small parts of the United States.

This dish is influenced by my mother’s. She mistook hibi as dried silver fish, cooking it like any other dried seafood ubiquitous to Filipino breakfast tables. This accidental discovery inspired me to develop this recipe, which is mostly similar to hers but with the simplest pickled vegetables as a side to temper the saltiness of the hibi (a garlic vinegar dip is more common).

This is one smart way to use your hibi when the novelty of mixing them in other dishes wears off. Do try it out and let me know what you think in the comments section!

Morning Hibi(bi)

 

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Prep time

2 mins

Cook time

3 mins

Total time

5 mins

 

Author: The Gourmand's Table

Recipe type: Breakfast

Cuisine: Filipino

Serves: 2

Ingredients

• Cooking oil
• ½ cup hibi or dried shrimp
• 1 large tomato
• 1 medium-sized red onion
• Sugar cane vinegar

Instructions

1. Fry the dried shrimp in a little oil under low heat for three minutes until they look a bit toasted and crisp.
2. Cut the tomato and red onion into thin strips. Place in a serving dish and pour as much vinegar as you like.
3. Enjoy breakfast!

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The Gourmand's Table

As with many other food bloggers out there, I am no chef. I come with no culinary training whatsoever, and so it’s not at all surprising that my kitchen adventures are punctuated by frequent mishaps and blunders. Yet, there are recipes that I seem to make much better than others. And so, after years of prodding from family and friends, here I am, sharing the little that I know.

Why “gourmand,” you ask? Simply because I like making and eating good food. I can eat a lot, too—so there you go!