Sinigang and Vegetarian Kiam Pung

I spent last saturday with my husband and son going to the mall. Bought some shirt for my son and meds for myself then went home.

My hubby requested me to cook Sinigang and Kiam Pung. These goes well together because Sinigang is sour and Kiam Pung is salty. When these two mixes, it was pure yumminess! Haha!

Sinigang is a filipino favorite, my version of sinigang consist pork, string beans, tomatoes and onions with a whole pack of Sinigang mix.











Kiam Pung on the other hand is the Chinese version of Paella. Kiam means salty and Pung means rice. The secret to yummy Kiam Pung is the quality of rice and Soy Sauce you use. I made a vegetarian Kiam Pung, following is the ingredients.

Coconut brand soy sauce
1 Vegetarian knorr cube
1 big portabello mushroom, cubed
5 Shitake mushroom, cubed ( must be soaked in 1 cup hot water until soft )
Water used in shitake mushroom will be used later
1 small carrot, cubed
5 slices ginger
1 onion, chopped
5 cloves garlic, chopped
5 cups rice, uncooked
6 cups water
Mustasa or cabbage

1. Pour enough oil in a wok and put the ginger slices saute until browned. Add the onions and garlic until cooked.

2. Add the softened mushrooms and carrots. Add rice and splash some soy sauce. Mix and blend the flavors to the rice.
Tip: Smell your cooking if it smell good then the soy suace is enough.

3. Add the 6 cups of water and the water used for soaking the mushroom. Mix in the knorr cube and cover. Lower the heat when it comes to boil.

4. When the rice is nearly cooked, toss everything a little bit, then add the mustasa or the cabbage. Mix everything, cover and cook until done.

5. Serve hot

I used Chinese rice that was bought in Mandarin supermarket in Ongpin. These is very fragrant and much rounder rather than our normal rice. you can either use Brown Rice, Jasmin rice or Malagkit rice mix with long grain rice. But the quantity of water will be different.








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