Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish". Basically, "go, grow and glow" dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.
Here's the recipe for Valenciana
- 3 cups Glutinous Rice (malagkit)
- 2 cups Pork, sliced
- 1 cup Pork, Beef or Chicken Liver, sliced
- 2-3 pieces Chinese sausage, sliced
- 2-3 large red bell peppers, sliced lengthwise
- 1 cup Green Peas
- 3 small boxes Raisins
- 2 pcs.Onion, chopped
- 4 cloves garlic, crushed
- salt and ground pepper to taste
- 2 pcs. pork/chicken bouillon/broth cubes (optional)
- 1 tablespoon turmeric powder
- 4 pcs. hard-boiled eggs, peeled and sliced into quarters
- Spring onions
How to make Valenciana
- Wash malagkit rice. In a rice cooker or pot, place rice then add 2 and 1/2 cups water (or depending on the variety of rice you have)
- Add turmeric powder and 1 broth cube dissolved in water. This will already give the rice some flavour. Once cooked, set aside.
- In a wok, cook pork sliced in its own oil then saute-in garlic and onions.
- Add liver, Chinese sausage, sliced red bell pepper, green peas and raisins.
- Season with salt and pepper or bouillon cubes.
- When cooked, add it to the cooked malagkit rice and mix well.
- Cook in low heat for 5 minutes then removed from heat.
- Serve garnished with sliced boiled eggs and spring onions.