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

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 Ingredients 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 cube...

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Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka

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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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ILOILO FOOD TRIP

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