Comments on: Grilled Ulang / Freshwater Shrimp with Garlic & Peppers a la Marketman http://www.marketmanila.com/archives/grilled-ulang-freshwater-shrimp-with-garlic-peppers-a-la-marketman A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 11:45:35 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: chinchai http://www.marketmanila.com/archives/grilled-ulang-freshwater-shrimp-with-garlic-peppers-a-la-marketman/comment-page-1#comment-170975 chinchai Thu, 19 Mar 2009 09:06:13 +0000 http://www.marketmanila.com/archives/grilled-ulang-freshwater-shrimp-with-garlic-peppers-a-la-marketman#comment-170975 Too bad, I just saw Mr. MMs blog about ulang. Last Saturday, I bought very large ulangs (about a bit bigger than my thumbs) for Php210.00 a kilo. Pinakyaw ko na sa suki ko, since not everyday that I could see those humongous ulangs so fresh. Some even had eggs. I made it into spicy ginataan. Hubby was very happy with my new menu. For me, Ulang tastes better than suahe. Too bad, I just saw Mr. MMs blog about ulang. Last Saturday, I bought very large ulangs (about a bit bigger than my thumbs) for Php210.00 a kilo. Pinakyaw ko na sa suki ko, since not everyday that I could see those humongous ulangs so fresh. Some even had eggs. I made it into spicy ginataan. Hubby was very happy with my new menu. For me, Ulang tastes better than suahe.

]]> By: Marketman http://www.marketmanila.com/archives/grilled-ulang-freshwater-shrimp-with-garlic-peppers-a-la-marketman/comment-page-1#comment-92707 Marketman Wed, 05 Mar 2008 14:41:46 +0000 http://www.marketmanila.com/archives/grilled-ulang-freshwater-shrimp-with-garlic-peppers-a-la-marketman#comment-92707 Mayk, I believe a suahe is a "white" sea shrimp, whereas an ulang is a freshwater or brackish water river shrimp. The main physical difference is size, and the strange long claws they have... they don't look similar at all... Mayk, I believe a suahe is a “white” sea shrimp, whereas an ulang is a freshwater or brackish water river shrimp. The main physical difference is size, and the strange long claws they have… they don’t look similar at all…

]]> By: Mayk http://www.marketmanila.com/archives/grilled-ulang-freshwater-shrimp-with-garlic-peppers-a-la-marketman/comment-page-1#comment-92692 Mayk Wed, 05 Mar 2008 12:37:01 +0000 http://www.marketmanila.com/archives/grilled-ulang-freshwater-shrimp-with-garlic-peppers-a-la-marketman#comment-92692 Hi MM, Whats the difference between an Ulang and a Swahe? Hi MM, Whats the difference between an Ulang and a Swahe?

]]> By: Geehan http://www.marketmanila.com/archives/grilled-ulang-freshwater-shrimp-with-garlic-peppers-a-la-marketman/comment-page-1#comment-92629 Geehan Wed, 05 Mar 2008 06:34:14 +0000 http://www.marketmanila.com/archives/grilled-ulang-freshwater-shrimp-with-garlic-peppers-a-la-marketman#comment-92629 hello there. Am a newbie in posting a comment but have been reading your blog for quite some time now. Just cant help but comment on your "ulang" topic... This is my "favoritest" seafood of all and not sure if you tasted ulang in gata... if not, you should try it out.. heavenly with the rich, creamy gata and some siling haba.. not to mention the "taba" inside the ulang's head! hello there. Am a newbie in posting a comment but have been reading your blog for quite some time now. Just cant help but comment on your “ulang” topic… This is my “favoritest” seafood of all and not sure if you tasted ulang in gata… if not, you should try it out.. heavenly with the rich, creamy gata and some siling haba.. not to mention the “taba” inside the ulang’s head!

]]> By: Allan http://www.marketmanila.com/archives/grilled-ulang-freshwater-shrimp-with-garlic-peppers-a-la-marketman/comment-page-1#comment-92552 Allan Wed, 05 Mar 2008 02:17:34 +0000 http://www.marketmanila.com/archives/grilled-ulang-freshwater-shrimp-with-garlic-peppers-a-la-marketman#comment-92552 your recent posts remind me of those days we used to visit bangkok often - grilled river prawns were one of our staples. the Thais grill ulang, whole but usually split in half and brushed with a scant amount of butter. it comes to the table piping hot, the meat tender and the heads oozing with a golden orange buttery roe. they serve it with a Thai dipping sauce made of patis, dayap juice, coriander, garlic and tons of fiery hot green and red chilies. i really think grilling (the Thai way) is the best way to enjoy ulang. the smokiness imparted by grilling complements the delicate ulang flavor. there is no fishy-ness at all as the ulang is always fresh. the fresh sour-salty-spicy dip complements the freshness as well without overwhelming your tastebuds to steal the show away from the delicate ulang. your recent posts remind me of those days we used to visit bangkok often – grilled river prawns were one of our staples. the Thais grill ulang, whole but usually split in half and brushed with a scant amount of butter. it comes to the table piping hot, the meat tender and the heads oozing with a golden orange buttery roe. they serve it with a Thai dipping sauce made of patis, dayap juice, coriander, garlic and tons of fiery hot green and red chilies.

i really think grilling (the Thai way) is the best way to enjoy ulang. the smokiness imparted by grilling complements the delicate ulang flavor. there is no fishy-ness at all as the ulang is always fresh. the fresh sour-salty-spicy dip complements the freshness as well without overwhelming your tastebuds to steal the show away from the delicate ulang.

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