Kiam Pung


Kiam Pung

Kiam Pung or Kiampong is a Filipino Chinese dish which made out of sticky rice cooked with shiitake mushrooms, Chinese Sausages and adobo meat. A dish that is rarely seen in Filipino dining table unless you have been to Binondo (Manila’s version of China town) or you are of Filipino Chinese origin. This dish for me looks like it was inspired from the Chinese Machang and Spanish Paella which seems to be logical as those are the two main cuisine influences in the Philippines.

Ingredients

350g pork belly
6 shiitake mushrooms, rehydrated and sliced
2 pcs Chinese sausages, sliced
2 tbsp dried shrimps (hibe)
2 cups glutinous rice, soaked for 1 hour
1/3 cup soy sauce
1/4 cup vinegar
2 tbsp brown sugar
6 cloves garlic, minced
1 tsp minced ginger
1 bunch mustard leaves
freshly ground black pepper
3 cups water, optionally you can use the water for rehydrating mushrooms
oil
salt

Method

1. In a wok heat oil and sauté garlic, add pork and stir fry until browned on all sides.
2. Pour soy sauce, vinegar and 1 cup of water, bring to a boil and simmer until sauce is reduced half of its amount.
3. Add sugar, ginger, Chinese sausages, dried shrimps, freshly ground black pepper, salt and shiitake mushroom. Simmer for 2 minutes.
4. Place everything in a rice cooker together with rice, 2 cups of the remaining water, give it a good mix and press cook.
5. Once it is boiling add the mustard leaves and give it a good mix. Continue until rice cooker goes to warm mode.

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18 thoughts on “Kiam Pung

  1. I did something like this last Thanksgiving where I was trying to come up with a Filipino inspired “stuffing”. I’ll definitely have to keep this in mind though – it’s looking like it could be a perfect side dish for this upcoming year!

  2. Mmmm this looks so fantastic! I’ve actually never tried pork belly, but saw it on two different restaurant menus over the weekend. I’m thinking I’m going to have to try it soon.

  3. i can definitely see the chinese influence in this phillipine food! I love the chinese muazhang. Even without trying, i can totally guess this i would love this as well!

  4. I don’t mean to commit kitchen sacrilege, but do you think there’s any way to do a pescatarian version of this? Maybe a combination of shrimp, seitan, and tofu would work. I know it wouldn’t be the same, but I would hate to see the look on my vegetarian boyfriend’s face while I cooked, ate, and thoroughly savored every morsel of this–all by myself.

  5. I have never made anything with glutinous rice (apart from one dish), so I’m very happy to see this recipe. Actually once I mixed up glutinous rice with Thai rice and this way I brought 5 kg of rice back home not knowing what to do with it… I have had it for at least two years and used maybe 10%…

  6. Hello again, I just wanna leave a comment coz I always eat Kiam pung in chinese restaurant in divisoria and I like it better than a fried rice.

  7. I always eat more than 1 bowl of kiampong whenever I go to eat at Chuan Kee in Binondo. Eversince I tasted it with all the other offerings at the resto, there was no turning back! Black Chicken soup, Gokong soup, ahhhhhh….yummy! Makes me wanna go to Ongpin right now!

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