乾燥蝦米（小乾蝦）乾魚

Tossed a handful into my ginisaang monggo last night and the whole pot smelled like my lola's kitchen. These little shrimp are perfectly dried—not powdery, not tough—and they plump right up in the broth, giving every spoonful that deep, salty-sweet umami kick.

I threw a handful into my ginisang monggo yesterday and the whole pot smelled like my lola's kitchen, that deep briny smell you just can't fake. They're small and dry, but they plump up nicely in the broth and give it that real savory kick without needing extra salt.

The shrimp are tiny but mighty—one handful in my ginisang monggo and the whole pot tasted like it simmered for hours. They’re dry and firm, not mushy, and they rehydrate perfectly in the broth. I’ve already gone through half the bag in a week.