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 :)

Oriental Braised Pork Ribs

The husband hates five spice and got me really worried if this dish will be a success.. and here's what happened after 10 minutes:

Spoils of war

Relatively simple to prepare :)Turns out, all the hate for five spice were immediately thrown out the window upon eating the ribs - a big relief! :)

Ingredients: 

2 Pounds of Pork Ribs, cut into individual ribs

1/2 Tbsp. Five Spice

1/2 Cup Hoisin Sauce

1/4 Cup Shao Xing Rice Wine

1/4 Cup Honey

1/4 Cup Agave Nectar (or Honey)

2 Tbsp. Light Soy Sauce

Steps: 

1. Rub five spice evenly into the ribs

2. In a zip lock bag, add hoisin sauce, shao xing wine, honey, agave nectar, and soy sauce. Mix well. 

3. Add in the pork ribs. Marinate overnight. 

4. Preheat broiler 225°C for 10 mins with the rack, make sure that you use a low rack (at least 4 inches away from the heat). Preheating the broiler can produce a crispier outside coating.

5. Remove excess marinade from pork ribs. Line them up in the broiler rack. Set aside excess marinade.

6. Cook for 20 minutes.

7. Brush marinade into the ribs and cook for another 5 minutes. 

Fin :)

Experimental Sweet & Spicy Grilled Pork Chops

Still a work in progress on the saltiness, but a keeper nonetheless.  ^_^ I was sort of able to rescue the blandness by adding sea salt with rosemary herbs when the pork chops were done.

Some snapshot of the ingredients used:

Ingredients:

1/4 Cup Brown Sugar

1/4 Cup Honey

1/4 Cup Sweet Soy Glaze or just your regular light soy sauce

1 Tbsp. Olive Oil

2 Tsp. Chili Flakes

Lemon juice from 1 Lemon

4 Pork Chop Steaks 3/4 inch thick

Steps:

1. In a zip lock bag, combine brown sugar, honey, sweet soy glaze, olive oil, chili flakes, and lemon juice. Mix well.

2. Make sure the sugar has already dissolved, add the pork chop steaks. Marinate for 1 hour or more.

3. Remove the pork chops from the marinade, drain excess marinade.

4. Preheat the grill to hot.

5. Once grill is heated, lower the temp to medium low. 

6. Lightly oil the grill. 

7. Add Pork Chop steak, cook for 4 minutes on each side. 

8. When Pork chop is done, season it with some sea salt. 

Fin :)

Mapo Doufu

Ingredients: 

1 pack of Morinaga Soft tofu
1/4 kilo of ground pork
1 tbsp. of finely minced garlic
1 tbsp. of tausi, rinsed
1-2 tbsps. of chili bean paste
1 tbsp. of cooking oil
1/2 c. of water

1/2 cube of chicken/pork cubes

1-2 tbsps. of light soy sauce
12-15 stalks of onion leaves cut into half-inch lengths

Steps: 

1. Heat 1 tbsp of cooking oil, skip this when you're using a Teflon or non-stick pan :) 

2. Add ground pork and cook until lightly browned. 

3. Add the minced garlic and stir fry for a few minutes. 

4. Add the tausi and chili bean paste stir evenly. 

5. Season with light soy sauce. 

6. Pour in the water and add chicken/pork cube; bring to a soft boil. 

7. Cut tofu into big cubes; 

8. Add tofu and stir gently. 

9. Lower the heat, cover and simmer for 10 minutes.