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Kiampong, also spelled as kiampung or kiampeng, is a Filipino glutinous rice casserole. Its name originates from Philippine Hokkien for "salty rice" (Chinese: 鹹飯; Pe̍h-ōe-jī: kiâm-pn̄g). It is a common traditional dish for Chinese Filipino families. It has many variants, but typically comprise two steps in cooking.
The Vietnamese version use either fish sauce or oyster sauce for seasoning, while the Indonesian and Malaysian version seems to favour shrimp paste. [2] The Filipino version often uses a soy sauce-vinegar seasoning mix, reminiscent of the Philippine adobo seasoning; with versions that also use shrimp paste, fish sauce, or fermented fish. The ...
Spread the rice in a 2-quart shallow baking dish. Top with the chicken. Stir the soup, water, soy sauce, vinegar, honey and garlic powder in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the paprika. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
When restaurants were established in the 19th century, Chinese food became a staple of the panciterias (noodle houses), with the food given Spanish names. "Comida China" (the Spanish term for "Chinese food") includes arroz caldo (rice and chicken gruel), and morisqueta tostada .
Arroz caldo typically uses glutinous rice (malagkit), but can also be made with regular rice boiled with an excess of water. The chicken pieces are usually cooked first in a broth with a large amount of ginger. The chicken are taken out and shredded once tender then re-added along with the rice.
The ingredients of the sauce varies by recipe. These ingredients include soy sauce (or salt), vinegar, fish sauce , bagoong alamang (shrimp paste), taba ng talangka (crab fat), oyster sauce, bugnay wine, fermented soy bean paste, and various sweet sauces (including inihaw sauces). [1] They can also be cooked in a broth or braised.
Lechon manok is a Filipino spit-roasted chicken dish made with chicken marinated in a mixture of garlic, bay leaf, onion, black pepper, soy sauce, and patis (fish sauce). The marinade may also be sweetened with muscovado or brown sugar. It is distinctively stuffed with tanglad and roasted over charcoal.
Ginataang manok is a Filipino chicken stew made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper. It is a type of ginataan. A common variant of the dish adds curry powder or non-native Indian spices and is known as Filipino ...