English: Black salt / Deutsch: Schwarzes Salz / Español: Sal negro / Português: Sal negro / Français: Sel noir / Italiano: Sale nero /

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

Related Articles

Patola ■■■■■■■■
Patola (Luffa cylindrica) one of the edible vegetables found in the Philippines which is a well known . . . Read More
Itlog ■■■■■■■■
"Itlog" is the Tagalog term for egg. Eggs are a versatile and popular ingredient in many types of cuisine . . . Read More
Ginataang Alimasag ■■■■■■■
Ginataang Alimasag is one of the dishes from the Philippines made from Blue crab (Alimasag) and assorted . . . Read More
Frittata ■■■■■■■
Frittata comes to us from the Italian word "fritta" for "fried." It is made made from beaten eggs into . . . Read More
Kalo-Kalo ■■■■■■■
The basic preparation involves stir-frying cooked rice (usually cold, leftover rice) in a wok or frying . . . Read More
Ba Chang ■■■■■■■
Ba Chang is Glutinous Rice Dumpling and one of Malaysia's festive foods that is usually serve in mid-June . . . Read More
Pinamalhan ■■■■■■
Pinamalhan is a dish from the Philippines, the Ilonggo version of Paksiw (fish cooked in Vinegar). Pinamalhan . . . Read More
Tuyo ■■■■■■
Tuyo is a Filipino specialty made of whole fish, dried and salted. It is a famous breakfast dish with . . . Read More
Tinabal ■■■■■■
Tinabal refers to a Visayan salted/fermented fishone of the fermented fish products that is popular in . . . Read More
Ginarep ■■■■■■
Ginarep refers to a Filipino food, particularly of the Bicol Region made of sauteed shrimp and grated . . . Read More