Pinamalhan is paksiw made dry but can also be loosely referred to as cooking fish the adobo way. It involves "stewing" the fish in vinegar, soy sauce, garlic, peppers and other spices until dry then add a bit of oil. Ilonggos love pinamalhan and if it's bilong bilong, they love it even more. It's a combination of gastronomical proportions that often brings extra cup of kalo-kalo (fried rice) and spoils anyone's diet. So have you had your pinamalhan lately?
Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana