Next Generation Kiampung you will surely drool on

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Kiampung, Kiampeng or Kiampong which literally means “salty rice” was derived from Hokkien language of Amoy or Fujian province in China. The southern- style rice casserole is a staple in almost all of Filipino-Chinese communities. In fact,Chinese communities around the world had their own version of kiampung.

Culinary Experts and Historians

Culinary experts and historians would sometimes compare this rice dish as Chinese- style paella because of the amount of ingredients added into this meal. Some fancy restaurants would have pork belly, chicken, rabbit meat,chorizo,shitake mushroom, minced garlic, crushed ginger, leeks, kangkong stalks, diced taro rhizome, sliced carrots, mustard, chestnuts, meat balls, hard-boiled eggs, bokchoy etc.. added unto the rice casserole dish.

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Toppings would include any of the following: spring onion leaves, ma-hu ( pork or chicken floss), pickled radish, seaweeds, pickled cucumber, sliced century egg, dried shrimp and roasted peanuts.

In principle, Kiampung / Kiampeng /Kiampong is just a simple soy sauce rice casserole dish, with a bits of pork meat and small amount of vegetables added into the dish.

We live in Binondo –Manila Chinatown, Santa Mesa, Santa Cruz, Sampaloc districts for several years and tasted at least a dozen variants of kiampung. But all the variations were salty and greasy.

Healthy Kiampung from Ama’s Recipe

Ama is a Hokkien word for grandmother on the paternal ( father’s)side. Ama’s Recipe is a start-up home-based enterprise which started their operations few weeks ago during the height of the Enhanced Community Quarantine (ECQ) in Metro Manila.

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The kiampung/ kiampong/ kiampeng recipe was handed down from Ama Diana to her granddaughters Ms. Alexis Nicole Sze and Ms. Abigail Sofia Sze (tandem of two sisters) in which they specialize in serving a healthy version of kiampung throughout her growing years.

Ama’s Recipe tagline” a recipe that warms the soul“. captured the heart warming love, affection and care that she had experienced from her grandmother. As a 3rd generation family member,  the dynamic duo wanted to share their family’s affection thru their recipes.

Ama’s Recipe has a limited menu, They focus on their signature family heirloom kiampung/ kiampong/kiampeng, hard boiled tea eggs and adobo peanuts.

The usual “KKKK” Kamag-Anak,Kaibigan,Kapitbahay, Klasmeyt system were use to promote their signature family heirloom meal. The public reception of their dishes had been phenomenal in just a matter of few weeks!

Ama’s Kiampung (P250) is soy based rice dish, cubed tofu, grated carrots, marinated pork meat topped with chopped spring onions, grated ginger, sauteed shallots and adobo peanuts!

This is considered as a full meal complete with go, grow and glow element. Ideal for all ages. Ama’s kiampung is good for sharing between for 2-3 persons. For those maintaining a low sodium diet or with underlying health condition. There pose no problem, since they are not using the commercial soy sauce brands with high sodium and preservatives.

iMAGE

Boiled Tea Eggs (Php 150 for 6 pieces) This is best paired with kiampung/ kiampong/ kiampeng. The tea eggs recipe have originated from Zhejiang province but quickly spread in different provinces of China. Eventually some regional variation and distinct flavors were developed to suit the local taste buds.

The process is that chicken or duck eggs are gently cracked all over and simmered in a flavorful broth of tea leaves, soy sauce, spices for several hours until the black liquid seeps in along the cracks. The eggs end up with a rich flavor and an intricate, delicate spider-webbed pattern emerged.

Eating tea eggs also had some medicinal and therapeutic effects too! The tea egg can be eaten anytime of the day, hot or cold.

It is quite popular in Taiwan (ROC) and there were restaurants in 168 Mall, Divisoria,Guillermo Masangkay street, Ongpin street within Manila Chinatown which sells these eggs. But Ama’s Recipe would win hands-down since they use quality ingredients.

Adobo Peanuts are sold separately if you want to add more toppings to the kiampung / kiampong/ kiampeng. (Php200 per 300 grams). What is different from their adobo peanuts from the rest of the pack is that they are not greasy and are only roasted upon order. So it does not have a soggy or rancid after taste.

The Kiampung was delivered thru Grab delivery within 45 minutes from the place of origin to the northern outskirt of Quezon City. We will surely order again and highly recommend their short list of menu. We think that there are still more hidden recipes by their ama, still waiting to be shared by Ms. Alexsis Nicole and Ms. Abigail Sze in the near future.

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Mr. Crisanto Laurente of Grab holding the kiampung meal pack

How to Place an Order

For weekdays- Mondays to Fridays – They are open for a minimum order of at least 3 Kiampung / Kiampong meals.

Saturdays and Sundays- No minimum order for their Kiampung/ Kiampong meals.

They also accepts bulk orders at least 2 to 3 days advance notice and are subject to the availability of the menu.

One can contact them on Facebook and Instagram for deliveries which can be done through Grab, Lalamove,  Mr Speedy, R&R express and will be charged to the buyer.

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Ama’s Recipe

Contact Persons: Ms. Alexis Nicole Sze and Ms. Abigail Sofia Sze

Contact : 0917-5765855

Facebook: Ama’s Recipe

Instagram: @amas_recipe

Recipe for Home Style-Rice Congee

home style congee

It had been raining for the past several days and we decided to cook a hearty evening meal which can satisfy us in the rainy weather. I remember that i grow up eating different kinds of congee. This is more of an eclectic mixture of ingredients from Filipino, Chinese, Taiwan , Asian  .

Ingredients :

1 cup ordinary rice ( long grain )  , 1/2 cup sticky rice  ( washed once ) pre-soaked for 2 to 3 hours .

1/2 kilo of pork bones , 1/2 kilo chicken ( preferably breast )  , 200 grams of ground pork , 20 to 25 cloves of garlic chopped . 2 pieces Red onion ( sibuyas de bumbay ) chopped  , chopped spring onion. 2 pieces egg ( beaten ) , 2 medium- sized sweet potatoes ( camote) peeled , 1 to 2 chicken or pork bullion , pinch of black pepper and 1 tablespoon of sesame oil.

pork floss , ma-hu  or meat flakes

Optional ingredients:

pickled cucumber ( 100 grams ) , pork floss ( 100 grams ), 1 to 2 century egg ( sliced and refrigerated for 5 to 10 minutes before serving ) , sliced fish meat ,  4 to 6 pieces fish balls for soup , chili flakes  . ( each of the ingredients are served into small plates )

pickled cucumber or radish

Procedure:

1.) heat the cooking pot with water (2 liters) and add the 1/2 kilo pork bones, 1-2 pc peeled onion and salt (or chicken broth cubes) bring to a boil and immediately reduce heat.

Cooking time varies depending on the type of bones or meat used. simmer for 45 to 60 minutes (1 hrs or more) to get pork broth.

2.) add the 1/2 kilo chopped chicken then wait for another 30 to 45 minutes . After boiling – You can get the chicken ( you may fillet the meat ).

3.) strain the broth add the long grain rice and sticky rice to the broth . Combine all ingredients (except garnishes) in a huge pot . This time add the ground pork , bring to boil and simmer. Stir every 5 to 10mins gradually add water to adjust desired thickness / consistency of your congee . cooking time is about 1hr to 2 hrs.

Toppings

4.) on a separate pan , try to put some oil , and fry the chopped onion and garlic

5. ) sprinkle with black/white pepper, a few drops of sesame oil , chopped scallions and fried garlic and onion before serving . ( option will be the chilli flakes )

6.) to make the presentation more colorful, additional ingredients such as pickled cucumber or pickle radish , pork floss , sliced century eggs, cooked fish fillet and other meat.

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