Guinamos is the local shrimp paste usually used flavouring dishes at the same time a favorite dip for green mangoes, when sauteed. Kalkag, on the hand, are dried "baby" shrimps usually half an inch long. They both come from these baby shrimps, with guinamos (it is salted and pounded until it becomes a paste) and for kalkag (it is salted and sundried).
Here's a recipe combining guinamos and kalkag into one crispy-licious treat!
- 2 cups Kalkag (dried alamang)
- Guisadong guinamos (sauteed bago-ong or shrimp paste)
- 1/4 teaspoon turmeric
- Sampalok mix
- 1 teaspoon Chili powder, more if you want
- 2 heads garlic, thinly sliced like chips
- 2 medium onions, finely sliced
- 1 cup oil
- Wash and drain dried shrimp. This is to "soften" the kalkag to let it absorb more.
- In half a cup of water, mix sampalok powder and then add 2-3 tablespoon of guisadong guinamos (This depends on your taste, you can add or lessen.)
- Combine the kalkag and the sampalok-guinamos mix in a bowl and set aside.
- Heat oil in wok, fry garlic until crisp and set aside half as toppings
- Add onions to the other half and saute then add the kalkag-sampalok-guinamos mixture.
- Season with turmeric, salt and chili powder. Stir fry for a minute
- As liquid reduces also reduce the heat. Add more oil and "thoroughly" fry the kalkag until crisp.
- When brown enough, turn of heat and keep on mixing the mix to avoid burning and to hasten the cooling. Or you can transfer to another wok, just to cool.
- When cooled, garnish with fried garlic.