Cannabaceae

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Kiampong
Kiampong from Manila
Alternative nameskiampung, kiam pung
CourseMain dish
Place of originPhilippines
Serving temperatureHot
Similar dishessinangag

Kiampong, also spelled as kiampung, is a Filipino glutinous rice casserole. Its name originates from Philippine Hokkien for "viand & 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 meat (usually pork) and Chinese sausages are first cooked in a sauce similar to Philippine adobo with garlic, soy sauce, vinegar, sugar, and ground black pepper. Various vegetables (typically mustard greens) and root crops like taro can also be added, depending on the recipe. This is then added to a pot along with glutinous rice and mixed thoroughly before cooking the rice. Toasted nuts and scallions are added before serving.[1][2][3]

See also[edit]

References[edit]

  1. ^ "Kiampong (Salty Rice)". Mama's Guide Recipes. April 30, 2017. Retrieved May 2, 2019.
  2. ^ "Easy Kiampong Rice Recipe". Ang Sarap. May 13, 2017. Retrieved May 2, 2019.
  3. ^ "Kiam Pung (Chinese Flavored Rice)". Salu Salo Recipes. October 8, 2014. Retrieved May 2, 2019.
source: https://en.wikipedia.org/wiki/Kiampong

One thought on “Cannabaceae”

  1. Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
    View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction

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