Jollibee Group donates Php 100 million worth of food to health workers

In support of health workers and other frontliners who are responding to the COVID-19 pandemic, Jollibee Foods Corporation (JFC) is donating Php 100 million-worth of food products from its brands to health workers and on-ground checkpoint personnel.

JFC, through Jollibee Group Foundation’s FoodAID Program, has been closely coordinating with public and private organizations for an efficient distribution system of the food products to these frontliners.

“Our frontliners are our real modern-day heroes during this time of a pandemic, and it is unfortunate that many of them have little time to rest. The Jollibee Group is one with them in this fight and we hope that through our food, we can fuel their heroic efforts. We are more than grateful for what they are doing for our countrymen. We thank them from the bottom of our hearts,” said JFC CEO Ernesto Tanmantiong.

The frontliners will be receiving food packs from Jollibee, Chowking PH, Mang Inasal Philippines, Red Ribbon, Greenwich Barkada, Burger King Philippines, Panda Express Philippines, and PHO24.

Valenciana: An Ilonggo all-time favorite

Mention Valenciana to the Ilonggos and they’ll instantly crave for this special dish. Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, birthdays, 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 a simple recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 1 cup plain rice (optional) 2 cups Pork, sliced 1 cup Pork or Beef Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins (optional) 1 large ilonion, chopped 6 clo...

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Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo

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Simple Bukayo

Bukayo is a native Filipino delicacy which is made mainly with coconut strips and sugar. There are two popular variants - moist and dry (also called bocarillo). The former is typically made into toppings and fillings for suman latik and inday-inday, among others, though I just love eating it right from the container. The latter is more candy type reminiscent of bandi, which takes a shape of its own and is more convenient to be eaten on the go. Both share almost the same recipe with some more or less tweaks to make the other. Here's a Recipe to make the Dry-type Bukayo. Ingredients 3 cups Young coconut meat, shredded 2 cups Muscovado Sugar, adjust 1/2 cup Coconut juice or plain water Vanilla extract Calamansi rind (optional) How to make Bukayo In a wok, place coconut juice or water and sugar then mix thoroughly. Adjust the amount of liquid so as to dissolve the sugar but not to runny. Bring to boil then add coconut meat gradually to m...

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ILOILO FOOD TRIP

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