Homemade Valenciana, anyone?!
This is one of my family's favorites ~ especially my unico hijo Benedict
(who is still recovering from cough and colds, poor thing).
(who is still recovering from cough and colds, poor thing).
Have a nice weekend, guys.
Praise the Lord we are safe from the earthquake!
Love~SAL ♥
Valenciana
Valenciana Ingredients:
1 & 1/2 cup regular rice, washed and drained
1 & 1/2 cup *sticky rice
(* "pilit" as we call it in Ilonggo or "malagkit" as they call it in Tagalog)
1/4 kilo medium-sized shrimp, peeled and de-veined
1/4 kilo chicken fillet
1/4 kilo chicken liver
3 pcs.chorizo bilbao, sliced thinly
1/2 cup oil
1/2 kg.pork loin
2 cloves garlic, minced
1 pinch *Saffron
(*Note: If Saffron is not available, Turmeric or powdered Annatto can be used.)
1 large onion, finely chopped
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 small can of green peas
1 pc.red or green bell pepper ~ roasted, peeled and cut into strips
3 eggs, hard-boiled then sliced
3 pcs.dried bayleaf
1/4 teaspoon peppercorns
raisins
salt to taste
Cooking Instructions:
Boil pork, chicken and shrimps in 6 cups of water together with onions, bayleaf and peppercorns.
Add a teaspoon of salt.
Once the pork, chicken and shrimps are cooked, separate the stock and set aside.
Slice pork and chicken to bite size.
Remove shell of the shrimp and set aside.
Boil the glutinous rice mixture with 3 & 1/2 cups of pork, chicken and shrimp stock.
Add the saffron.
Stir once in a while to prevent burning.
Fry the chorizo bilbao.
Separate.
Then with the same oil, fry chicken liver and set aside.
In hot oil, saute garlic and the remaining onions.
Season with salt and pepper.
Add the cooked pork meat, chicken, shrimp, bell pepper, and green peas.
Simmer for a few minutes.
Add the cooked rice mixture; blend well then add the rest of the ingredients and combine lightly.
Arrange on a platter and garnish with sliced hard-boiled eggs, raisins,& strips of bell pepper.
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