Multigrain Kiampong!

Been cooking this dish for quite a while now :) It's been a main stay in our menu for a while as well ^_^. Kiampong is a Filipino-Chinese dish very similar to Paella but in an Oriental setting. Usually, Kiampong is made from combination of sticky rice and long grain rice.. with this version, I used Greenmax's Chinese Yam with Multigrain rice (combination of oats, job's tears, brown rice, sorghum rice, barley, buckwheat, pearl rice, gordon euryale seeds, and wheat). Relatively easy to prepare but will take a bit of time to cook :)

Some snapshots of the ingredients used:

Ingredients: 

2 chinese sausages, cut into quarter inch thick slices

6 dried squid (1 dried squid is about 4 inches long, cut into strips) 

6 shitake mushroom (soaked in hot water, remove stem, cut into 4 pcs, set aside the water used in soaking the mushroom)

3 cups of multigrain rice

1 can 256grams of Gulong stewed sliced pork

3.5 cups of water

fried onions flakes

roasted or fried peanuts

green onions

Steps: 

1. wash multigrain rice once, then soak the multigrain rice for 30minutes in 3.5 cups water

2. Add squid strips, shitake mushroom, and braised pork in the multigrain rice. 

3. Stir fry sausages until fragrant, add into the multigrain rice as well.

4. Mix everything well together.

5. Set rice cooker to cook for 1 hour (My rice cooker has a setting where you can set what type of rice you are cooking, so in this case, I just indicated that I'm cooking brown rice,it takes my rice cooker 2 hours to cook brown rice, so cooking time might actually depend of the type of rice cooker, regular rice cooker would probably take 1 hour to cook)

6. Stir the rice every few minutes to make sure the toppings float on top :)

7. When rice is done, garnish it with peanuts, fried onions, and green onions on top. 

Fin :)