Rebon shrimp are small shrimp that are dried by fishermen; where I live, they have become a staple of our daily. With their slightly salty taste, these rebon shrimp are truly addictive—you just can't help but want more.
These tiny dried shrimp (udang rebon) shouldn't just be cooked on their own. In my opinion, they pair perfectly with vegetables—specifically, long beans, which is the vegetable I’ve chosen to use here.
Much like udang rebon (tiny dried shrimp), long beans are also very familiar in our area; you can find them in abundance at local markets, sold at very low prices.
Combining tiny dried shrimp (udang rebon) with long beans seems like a perfect dish for us—especially since long beans are already a staple in our daily meals at home. However, this is my first time cooking them together with udang rebon, and I’m curious to see how it turns out—whether it will be as delicious as I imagine, or perhaps the complete opposite.
Well, rather than staying curious, let’s try cooking it! I’ve already prepared the necessary ingredients—nothing too extensive, just what’s required, such as chilies, shallots, and other essentials, including the key components: dried tiny shrimp (udang rebon) and long beans.
materials used
150 grams of dried tiny shrimp (rebon), 100 grams of long beans, 10 bird's eye chilies, 3 shallots, 1 clove of garlic, a small amount of shrimp paste (terasi), and 5 red chilies
manufacturing procedure
First
First, I started by cutting the long beans, and I blended all the seasonings.
Second
Before adding the seasonings, I put the tiny dried shrimp (udang rebon) in with them and ground everything together.
Third
Next, I sautéed the spices that I had ground earlier with a little cooking oil. I waited until the spices were a little dry before I added the long beans.
Four
Then I added the long beans and cooked everything until the vegetables were done; I also added a little water, and continued cooking until the vegetables were tender.
RESULTS
And here's the result: my vegetables are ready, with the addition of seasoning from the boiled shrimp. My mother often makes it sweeter, just like adding shrimp in general.
By adding these rebon shrimp, my stir-fried vegetables become more savory and naturally sweet and I really like it. You can also try adding rebon shrimp to the spices that we blend or grind.
And once I dug in—sure enough, the savory flavor of the tiny dried shrimp, combined with the long beans, made for an absolutely delicious accompaniment to my rice.
I think you should try making it at home at least once; I’m sure you’ll love it—especially with the addition of bird's-eye chilies, which provide a truly tempting, spicy kick.
Thank you 🙂🤗
About the Author
My real name is "Mariana" I am usually called Ryana, I come from Indonesia, my daily activities are working, cooking, taking care of the household, and also traveling, I really enjoy traveling with my husband and children. I also like enjoying culinary delights with my little family,Thank you very much for those who have taken the time to read my post this time, I hope this post is a little useful for the readers, and see you in my next post and I also really hope for the support of all friends, so that what we want while we are here we can make it happen
All these photos are taken by @Ryanaa herself, taken using a Realme phone Type RMX3630