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 cloves garlic, crushed
• salt and ground pepper to taste 
• 2 pcs. pork/chicken bouillon/broth cubes (optional)
• 2 to 3 tablespoons turmeric powder 
• 4 pcs. hard-boiled eggs, peeled and sliced into quarters (garnish, optional)
• Oil
• Water

How to make Valenciana

1. Wash regular and malagkit rice. In a rice cooker or pot, place rice then add 5 cups water 
2. Add turmeric powder and grate 2 broth cubes and mix thoroughly. You may also add fish sauce or salt. This will already give the rice some flavour. Start cooking.
3. In a wok, place Chinese sausage, pork and liver saute-in garlic and onions. Add a little oil
4. Mix in bell pepper, green peas and raisins then sauté until half cooked.
5. Season with salt and pepper or bouillon cubes.
6. Set aside when cooked.

At this point there are two methods of making Valenciana.

First is that when the mixed rice starts to boil, you can already add the sautéed meat and veggies then mixed thoroughly. Cover and wait until the rice is cooked. 

The second way is waiting for the rice to fully cooked then on a bigger pot, mix the cooked rice and the sautéed meats.

Another way of making Valenciana is to mix everything in a pot, then cook the rice as well as the meat and vegetables - all in one go. But I personally like a sauteed flavours when I make one. 

Whichever way you are assured of an evenly flavourful Valenciana - garnished with hardboiled eggs, spring onions and more sautéed meat and veggies.

The measurements for the meat and vegetables are just guides sice you can have much as you want. You can add or omit some of the meat or veggies to suit your taste. You can use pure glutinous tice or a mixture with regular rice , depending on the texture your want.

Enjoy this Ilonggo paborito dish - Valenciana. Namit gid!