Skip to main content

Crispy Guinamos-Kalkag

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!



Ingredients
  • 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
  • Salt
  • Water
Procedure
  1. Wash and drain dried shrimp. This is to "soften" the kalkag to let it absorb more.
  2. 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.)
  3. Combine the kalkag and the sampalok-guinamos mix in a bowl and set aside.
  4. Heat oil in wok, fry garlic until crisp and set aside half as toppings
  5. Add onions to the other half and saute then add the kalkag-sampalok-guinamos mixture.
  6. Season with turmeric, salt and chili powder. Stir fry for a minute
  7. As liquid reduces also reduce the heat. Add more oil and "thoroughly" fry the kalkag until crisp.
  8. 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.
  9. When cooled, garnish with fried garlic.

Labels

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...

Pork Sarciado

This savory and delicious combination of pork ang vegetables is always an extra rice magnet. Much more so if drizzled with hot sauce, a personal favorite. A much simpler version of Pork Menudo, the only difference is the absence of tomato sauce. Just some bread crumbs to thicken the sauce. No need for fancy ingredients either, to give its Spanish origins a gastronomic salute but just in its simplest form, it could already be a hunger satisfier. Now let's begin...
CLICK FOR MORE INFO or RECIPE...