Kalkag refers to an Ilonggo delicacy of tiny shrimps, lightly salted and dried.
Kalkag is one of the ingredients used by some Ilonggo families when cooking fried rice. Kalkag is Alamang in Tagalog dialect, but a dried version. Some Ilonggo families who are familiar with Kalkag, just often heat them in the pan with no oil since they easily get "burned". But Kalkag is best when cooked with rice to make fried rice (Kalo-Kalo) with Kalkag. Sometimes, Kalkag is used as a garnish over sauteed assorted vegetable dishes (with Sitaw and Kalabasa, yummy) or even end up as Torta (Omelette). Tortang Kalkag is something which I have not tried, Kalkag in my ex-in-laws house is only used to make fried rice whenever we received a packs from the Iloilo where my ex mother-in-law comes from.
Ilonggo refers to the people living in Iloilo, a province in the Visayas island, Philippines and also refers to the dialect spoken in the said province.
Aling Lita, an old cook in the house of my ex mother-in-law always cooked tasty fried rice with Kalkag, she is a true-blooded Ilongga through and through. She can cook a lot of delicious Ilonggo dishes, may favorite being the KBL and the Pancit Molo. By the time I wrote this article, she is already 80 years old and back to her home province. I miss this wonderful woman. My ony regret is that I did not spend time in the kitchen during those times with Aling Lita at the helm as I was too busy completing my masteral studies in Psychology and I had a growing child who needed my attention
Kodubale which is also spelled Kodbale or Kodu Bale is one the popular deep fried snacks from Karnataka which is in the shape of a bangle or a ring . Kodubale is made with the use of rice flour, fried gram, Chiroti Rava or Maida) and finely grated coconut.
"Kodu" word has two meanings in Kannada language. Kodu is translated as "horn" and the other is a generic name for whole dried beans or long beans, as is "A lasande Kodu" for dried long beans. On the other hand, the word "Bale" in Kannada language means bangles in Kannada language, hence the name Kodubale therefore refers to rice flour bangles or rings.
Below are pictures of Rice Kodubale which I tasted in Kerala, crispy and good but very spicy which I enjoyed a lot with ice cold soda.
Koorka Olarthiyathu/Ularthiyathu refers to Kerala's stir fry food made from Koorka which is the Malayalam word for Chinese Potato.
Olarthiyathu is one of Kerala's foods. Olarthiyathu is a Malayalam word which literally translated as "dried up completely". Koorka is stir-fried until "dried up" with lots of onions, slices of Chilies, coconut and several spices, such as Kadugu and Curry Leaves.
Koorka Olarthiyathu goes very well with steamed rice, Porotta and Chappathi/Rotie and Papadam which is usually served to complete a meal in Kerala.
Below are pictures of Koorka Olarthiyathu prepared by a family in the district of Allepey in Kerala.
Koorka is also spelled as Koorkka, Korkka or Kurkka Olathiyathu/Ularthiyathu, a Chinese Potato Stir Fry
Can be seen clearly from this variety of Olarthiyathu are green Pepper, Onions and Kadugu (black mustard seeds)
Kalathappam refers to Kerala's rice pan cake with Jaggery. It is a delicacy made from the Ari Podi (rice flour), Jaggery, fried onions or shallots and Coconut flakes which are either baked or steamed
Kalathappam is also prepared in other parts of Kerala, but it is more popular in Kannur.
My family friend in Allepey, Kerala cooked this for me so I can also see other kinds of Appam or rice cakes in their State. It was steamed
Knäcke (Knaecke) also called Knäckebrot (Knaeckebrot) refers to crisp or crispy bread. In Germany, they can be bought in plastic packs with at least 6 pieces plain or with assorted nuts, like white and black sesame seeds, poppy seeds, pine nuts or pumpkin nuts or mixed nuts, like the one in the picture below.