Kiam Pehng

If you like to cook paella, you will love Kiam Pehng. 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)

Garlic

1/4 cup soy sauce

Japanese rice -soaked at least for 3 hours or you can use Dinorado rice

Mustard leaves (optional)

Chinese sausages


Saute all the ingredients (except the rice of course) and put soy sauce in the pan. Add water to boil after the ingredients turned into golden brown. Simmer. When it comes to a boil add in the soaked rice. be sure that the liquid is just enough to cook the soaked rice. Steam just like cooking ordinary rice.

If you want it to be steamed perfect transfer everything to the rice cooker and cook.

Served topped with roasted peanuts