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Kalkag

I just love the smell of these freshly toasted dried shrimp fry we call kalkag or alamang in Tagalog . Usually we just heat over in the pan with no oil since they easily get "cooked". Most of the time we just mixed them with rice, butter (or sesame oil) and seasoning for an instant fried rice. At times they become garnish over vegetable dishes or even end up as torta - mix in batter with vegetables then fried.
This dried seafood is so versatile that only imagination limits the use of it. So what's next?
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