Kiampong
A Filipino glutinous rice casserole whose Hokkien name means “salty rice.” Meat and Chinese sausages are cooked in an adobo-like sauce, then mixed with rice and vegetables such as taro, and topped with toasted nuts and scallions.
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About this dish
Its name originates from Philippine Hokkien for "salty rice". It is a common traditional dish for Chinese Filipino families. It has many variants, but typically comprise two steps in cooking. The meat 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 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.