Ramblings about food, cooking, recipes, travels, history and walking around Manila.
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.
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
chopped spring onions
roasted peanuts (optional)
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.
3. Add the cooked mushrooms and the two kinds of rice and mix thoroughly. Add more oil if rice isnt coated enough.
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.
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).
*This can be served with a clear broth or egg drop soup.