Kalatoodang

Kalatoodang is a traditional Filipino dish originating from the Visayas region, particularly Cebu. It is a type of fried rice that is typically served as a breakfast or brunch dish. The name "kalatoodang" is derived from the Cebuano word "kalatood," which means "to mix" or "to stir," reflecting the dish's preparation method.

The primary ingredients of kalatoodang include rice, vegetables, and various proteins such as pork, chicken, or seafood. The rice is usually cooked separately and then mixed with the other ingredients. Common vegetables used in kalatoodang are carrots, green peas, and bell peppers. The protein is often cooked separately and then added to the rice mixture. The dish is then fried until the rice is crispy and golden brown.

Kalatoodang is typically served with a side of vinegar or a spicy sauce, such as calamansi or chili vinegar, to balance the richness of the fried rice. It is often accompanied by a boiled egg or a fried egg, which adds a protein boost to the meal.

The dish is popular in the Visayas region and is often served in restaurants and homes alike. It is a versatile dish that can be customized with various ingredients based on availability and personal preference. Despite its simplicity, kalatoodang is a beloved dish in the Philippines, known for its comforting and satisfying flavors.