Calcium shows up on more grocery labels than people expect once they start reading them. Milk and yoghurt get most of the credit, but a fair amount of everyday food carries calcium too — some of it obvious, some of it not.
Ikan bilis is one of the better sources most Malaysian kitchens already stock. Eaten with the bones, small dried fish like ikan bilis and canned sardines carry far more calcium than a fillet of the same fish with the bones removed. Tofu and tempeh, especially the firmer varieties set with calcium sulphate, are another everyday source that doesn't taste like a supplement.
Vegetables and dried fruit worth knowing
Dark leafy greens — kangkung, bayam, kailan — carry calcium as well, though not as much per serving as dairy or small fish. Almonds are a denser source; a small handful has noticeably more calcium than the same weight of most other nuts.
Dried fruit is a smaller contributor but not a zero one. Kurma carries a modest amount of calcium alongside its potassium and fibre — not enough to build a diet around, but a reasonable extra if dates are already part of how you eat. Gred and origin change the mineral profile slightly: Ajwa and Piarom both come in denser, so a few pieces go further than the same weight of a softer variety like Mariami.
Practical way to spread it through the day
Rather than one large calcium-heavy meal, spreading sources across the day tends to work better — ikan bilis or tofu at one meal, a handful of almonds or a few dates as a snack, dairy where it fits. None of it needs to be exact; the point is variety rather than one "calcium food" doing all the work.
If you're buying kurma to keep on hand as a regular snack rather than a one-off, our Piarom price guide and buying guide cover current stock and grades.