The Ilonggos undying love for valenciana

Another Pista Minatay has come and gone; and as always the complete "yellow rice" staple called valenciana will have its gastronomic presence felt.

Part of the malagkit delicacies served during Undas, together with ibos/suman, kalamay hati, alupe, linugaw and a lot more, valenciana stands out.

Not only of its signature yellowish hue but its the only one that's not of "dessert" category. It's like a complete meal in itself.

Basically, completing the "go, grow and glow" requirements, it has the carbohydrates, protein and vitamins & minerals in just one spoonful.

And it can come in its simplest form, like the one below, with just malagkit rice, pork, chorzio and bell peppers to some fancy with additions liek raisins, peas, chicken, hardboiled egg (just garnish though), etc. But NO hotdogs, please...

The recipe is just simple for it only involves 1) Sauteeing (Just gisa the pork, chicken, peas, chorizo bellpeppers, etc); and 2) Cooking malagkit Rice (Cook sticky rice with turmeric then add some broth cubes for added flavour.

When its halfway cooked, mix the sauteed ingredients, making sure of even mixing and wait for it to be fully cooked). Just garnish with hardboiled eggs, onion leaves, etc and serve.

It may sound simple but takes a lot of practice and maybe some burned valenciana at first.

The dukot, or the hardened part at the bottom of the pan has also become a quite a delightful spin-off of the dish as some enjoy having it as a flavourful crunchy snack bite.

Pista Minatay or not, valenciana is definitely here to stay as Ilonggos primarily love having this complete rice dish.

Maybe because most if not all have grown accustomed of having valenciana in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".

Please click for Valenciana Recipe in details.

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

An Ilonggo favorite - Valenciana

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

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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