Kiam Peng
Kiam Peng, which translates to “salty rice” in Hokkien, has its roots deeply embedded in traditional Hokkien cooking. It is a dish that reflects the region’s culinary heritage, showcasing a balance of savory, tangy, and aromatic flavors. The dish typically features braised meat, often pork or chicken, served atop steamed or fried rice, and drizzled with a tangy sauce made from soy sauce, rice wine, and other seasonings.
[penci_recipe]