If you like to cook paella, you will love Kiam Pung. The Kiam Pung looks interesting to me because of its similarity to Paella which I love to prepare. The green mustard leaves adds color to the otherwise drab brown colors of the adobo-looking mixture. The Japanese rice is much better than the malagkit rice that some recipes call for in paella.
Remember, the quantity of the ingredients should suit your personal preference and taste.
Here are the ingredients:
1 kilo pork liempo cut to cubes
1 kiko chicken cut to cubes
10 shitake mushrooms, dried (wash and soak in water, remove stems and cut into half)
1/4 cup sugar (to caramelize)
2 tablespoons large dried shirmps (hebe) soaked in warm water
1/4 cup or so Shallots (tagalog sibuyas)
1/4 cup soy sauce
Japanese rice -soaked at least for 3 hours
1. Heat oil in a pan. Caramelize 1/4 cup sugar. Stir until sugar turns into caramel color and becomes dark and bubbling. Turn heat to low.
2. add garlic, pork liempo, chicken and shitake mushrooms.
3. Pour in soy sauce. Add water until the level is a few inches above the pork and chicken. Cook over high heat till boiling. Cook for about an hour.
4. Remove from pan and remove the pork, chicken and mushrooms in another bowl. Separate sauce.
5. In a big wok, heat 1/2 cup oil. Saute the shallots till golden brown, followed by the hebe.
6. Add the Japanese rice and fry for a while. Pour in the sauce left from Step 4, with a proportion of 1:2 /1 cup of rice to 2 cups of liquid water and caramelized sauce. Mix well. Remove and to let cool.
7. Add in mustard. Cook till the rice is done.
Now that wasn’t hard, right? It also reminds me of adobo rice. The Kiam Pung is really tasty as the rice absorbed the seasonings of the sauce.