Heart and Hearth: Chinese Flavored Rice (Kiam Pung

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SUNDAY, FEBRUARY 3, 2008

Chinese Flavored Rice (Kiam Pung)

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This is definitely one of our family's comfort foods. I think every family have their own versions of Kiam Pung. My version is taken both from my own grandmother's recipe plus my mother-in-law's recipe. So, technically, this recipe is a marriage of both families!

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My grandmother's Kiam Pung uses the rice cooker. Come to think of it, despite having bound feet and no education, she is quite a modern cook! She would cook chicken adobo first, soften the dried scallops and the shiitake mushrooms. Then, she would put all the ingredients with the rice inside the rice cooker to cook. Sounds very easy? But

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Heart and Hearth: Chinese Flavored Rice (Kiam Pung)
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whenever I use this method, the rice always turns out either too soft and mushy (too much water), or too grainy and half-cooked (too little water). I remember my grandmother would just use her fingers (to check the height of the liquid) to measure the amount of liquid in the

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rice. And her Kiam Pung would always turn out perfect. My mother-in-law's Kiam Pung uses the cast iron wok. This, I think requires more skill, particularly paying more attention to the sounds made by the cooking wok. She would saute sliced pork tenderloin and softened dried oysters in soy sauce. She would then add mustasa (mustard leaves? mustard greens?) at the bottom of the wok. Then, she would put the washed rice on top of the leaves and add enough water (again, measured by the finger method.) Then cover the wok, and she would listen to the sounds and gurgling made inside the wok. Based on the sounds made, she would know when to lower the fire, when to turn the wok around so that it would cook evenly. Accordingly, we cannot take a peek inside until we hear another kind of sound. Then, she will open the cover, mix all the ingredients inside, and quickly soon after, her Kiam Pung is done. Sigh... obviously, I was not able to learn this "listening" method of cooking. Or perhaps, I do not have the patience for it too. With this wok method, the rice is not burnt because the mustasa leaves acts as the base. The rice is also very pleasantly veggie-flavored.

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Thank you, Sangeeth!

However, the leaves becomes too wilted, and sometimes bitter. My veggie-lover Hubby of course likes his Kiam Pung with mustasa, preferably not ovrcooked. So, I have to quickly learn and experiment on how to cook this dish, in any way, as long as it comes out edible, preferably yummy! And yes! After experimenting several times, I came out with this recipe that is easy to make, very flavorful that even the children love it! (Shhh.. they prefer my version over my mother-inlaw's version.) Of course I have the more "modern" advantage. I use a teflon wok (therefore, no burnt rice) with a see-through glass cover! Hee hee.

Thank You very Much, Ivy of Kopiaste!

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Mix everything again. sliced 1 can straw mushrooms. Add in the softened dried scallops. softened 2 C cooked chicken or pork adobo. But I am not confident in using malagkit rice yet.Heart and Hearth: Chinese Flavored Rice (Kiam Pung) I appreciate you. chopped BEST BLOG DARTS THINKER 1 onion. Cover and cook until done. Sangeeth! 5 slices ginger 3 cloves garlic. salt and pepper to taste 1. sauce included 1/4 C softened shiitake mushrooms.) open the cover. Season with salt and pepper to taste. And my family is already very happy with Jasmine rice. Thank you . Wiffy! Thank you very. add the Thanks so much. whole pieces halved 1 can golden mushrooms 5 C rice ( I use Jasmine rice) water to make a total of 7 and a half cup liquid (see later note) 1/4 K mustasa (mustard leaves or greens). When the rice is nearly cooked ( I use see-through glass cover so I can see. very much. 5. Lower heat when it comes to full boil. When slightly brown. Splash some dashes of good quality soy sauce. 3. Sangeeth! onions and the garlic. Add water. chopped 1/4 C dried scallops. Add in all the mushrooms and the chicken or pork adobo.html[9/3/2013 3:16:45 PM] .com/2008/02/chinese-flavored-rice-kiam-pung. washed. Mix everything and cover. 4. The amount of liquid to be added to your Kiam Pung actually depends on the quality WYLDE WOMAN AWARD http://heartandhearth. Mary!!! Some versions of Kiam Pung uses half regular rice and half malagkit or sticky rice. Saute ginger slices in cooking oil. Mix to blend in the flavors to the rice. toss everything a bit. then add the mustard greens. 2. Serve hot. cut into pieces soy sauce.blogspot. Add in the rice.

With the Jasmine rice.. just add enough water to cover the rice in the bowl. 2008 AT 4:46 AM uno said. i think that is like be I truly appreciate this. Mikky! http://heartandhearth.. Yummy Food! Anonymous said.Heart and Hearth: Chinese Flavored Rice (Kiam Pung) of rice you will use. Hello. 2010 AT 2:01 PM Thank you so much. Lubna! 7 COMMENTS: KC said. 2009 AT 11:27 PM generic viagra said. Rezeptfrei strattera clomid Online Rezeptfrei Prix minocin Pharmacie plavix Rezeptfrei Apotheke minocin Bestellen priligy Ohne Rezept levitra acheter en ligne acheter strattera pas cher Prix accutane Pharmacie MARCH 21. NOVEMBER 10. the proportion is one and a half cup of liquid (the adobo sauce counts) for every cup of rice.com/2008/02/chinese-flavored-rice-kiam-pung.. You've managed it! I cheat by cooking the meat and the rice separately and then mixing them together and cooking for about 5 minutes.html[9/3/2013 3:16:45 PM] .. This is one of those simple home-cooked dishes that is very difficult to perfect.. i need that you explain me more about this topic because i cannot understand it very well.. MAY 5. what i do is soak the malagkit rice for a minimum of 4 hours. so it won't be too sticky. Thanks for sharing the recipe. DECEMBER 28.. 2011 AT 6:53 AM Iberica Consultores said. POSTED BY SOLI DEO GLORIA AT 10:07 PM LABELS: RICE REACTIONS:   YuMmY () InTeReStInG () GrOsS () Thank you so much. Ivy! Thank you. i add 1 cup malagkit rice for every 2 cups of Jasmine rice..blogspot. I'm pretty sure it taste very well with wine...

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