Kalcag Rice or Calcag Rice is an Ilonggo style of fried rice stir fried with Kalkag (lightly salted tiny dried shrimps) and garlic
Kalcag or Calcag are lightly salted tiny dried shrimps that you can buy in Asian groceries, it’s used in Southeast Asian cuisines as garnishing or as a means to add flavour to the dish. In the Philippines they are popular in Iloilo, where it is also used in many ways. I haven’t heard of ingredient until I came here in New Zealand where my uncle used it on one of these stir-fried dishes, since then I use them once in a while on dishes where it can be used.
I had a bag sitting on my cupboard and I usually grind them make powder, just like how my Uncle do it. I then use it like natural stock cubes, it gives so much flavour and intensifies the taste of many dishes, similar to how the Japanese use the shaved bonito flakes on dashi stock. Since then I always pulverize them up until know where I will use it as a while and try mixing them on fried rice. I checked online if there was such a thing and found out this Kalcag rice sold in a restaurant called Ding Shifu Master’s Kitchen, no recipes at all but with the photos I had seen, it was quite easy to recreate, and here I how I did it.