Kaladkarin Diaries

Ramblings about food, cooking, recipes, travels, history and walking around Manila.

Kiam Pong

Sundays or weekends were always special days for me. Why? Aside from the fact I didn’t have classes and homework, the whole family is complete for lunch or dinner. I grew up in a big and noisy family. Everyone in the family was expected to be at home when my grandmother cooks up a feast for a big family with dinosaur appetites.

There was one particular rice dish I always loved, its called kiam Pong. Its oily and sticky brown rice, some call it salty rice, some say Chinese Paella. We can hold a debate and argue the whole day and still call it kiam peng. Hold your horses, its not the one you order in Chinese restaurants cooked with pork or chicken. My ahma (grandma) cooked this using a kind of eel (they call it “ahas dagat” not “palos”). I don’t know what they call it in english but in Chinese, they call it Mua Yú. (my pin yin is a disgrace).

As we time passes by, we still make this at home.. maybe once a month and usually served with broth for pairing. To be honest, I don’t need the broth, I can eat this as it is.

Ingredients:

4 tbsp vegetable oil
1 kilo Mua Yú (ahas dagat- cut into 4 inches wide)
1/4 kilo  pork belly cut into cubes
1 tbsp chinese wine
1/4 cup soy sauce
1/4 cup dried shrimps (soaked in hot water for 15 mins)
2 tbsps finely chopped ginger
2 cups rice
1 cup glutinous rice (soaked in water for 1 hour and drained)
1/2 cup dried shitake mushrooms (hydrated and sliced)
1 1/2 cups of water
2 cups chicken stock
fried shallots
chopped spring onions
roasted peanuts (optional)

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Instructions:

1. Rub Mua Yú with salt before frying. Drain excess oil and set aside.

2. heat wok and add oil. Brown the pork and add rice wine and soysauce. Set the cooked pork aside. Sauté the dried shrimps and ginger, then add the cooked pork. Cook for another minute for flavor to combine.
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3. Add the cooked mushrooms and the two kinds of rice and mix thoroughly. Add more oil if rice isnt coated enough.

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add stock, water and the fish

add stock, water and the fish

Then add the chicken stock and water. Add in the fried Mua Yú. Bring to a boil and lower the heat to a simmer until cooked. Or you can transfer to a rice cooker.

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4. There’s a trick while cooking the rice, once most of the liquid had evaporated, carefully mix the rice to avoid burning the bottom. Before covering it again, make a hole in the middle so steam from the bottom would rise up and cook the rice at the top. (Think of a funnel cake, ot has a hole in the middle).

5. Once rice is cooked, serve in a bowl and top with spring onions and roasted peanuts (optional).

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*This can be served with a clear broth or egg drop soup.

Enjoy! 🙂

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5 comments on “Kiam Pong

  1. Pre
    May 22, 2016

    Rache, if I am right, eel is called mua hi. Mua yu is actually sesame oil.

    Like

    • Rache
      May 22, 2016

      yes… i’m having issues with pin yin, im used to kok im 😂

      Like

  2. Neri
    November 1, 2016

    Thanks for sharing this recipe is an interesting variation on kiam pung 🙂

    Like

  3. Patty
    January 12, 2017

    鳗鱼 (man yu) is simply eel; and includes unagi, yum. Thanks for the recipe.

    Like

    • Rache
      January 12, 2017

      hi patty! we have 2 kinds of eel here in the Philippines and I’m not quite sure how it’s exactly called so i opted to use that in writing instead 🙂

      Like

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This entry was posted on October 16, 2015 by in cooking, food, Heirloom, Manila, recipes and tagged , , , , , , , , .
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