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

Ingredients

3 cups Glutinous Rice (malagkit), washed
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 cubes (optional)
1 tablespoon turmeric powder
4 pcs. hard-boiled eggs, peeled and sliced into quarters
Spring onions
Oil
Water

How to make Valenciana

In a wok, cook pork slices in its own oil then saute-in garlic and onions.
Add liver, Chinese sausage, sliced red bell pepper, green peas and raisins.
Season with salt and pepper. Once cooked, set aside.

In a rice cooker or pot, place rice then add 2 and 1/2 cups water (or depending on the variety of rice you have)
Add turmeric powder and 2 broth cubes dissolved in 1/2 cup water. Mix well since this will give the rice the meat flavor and distinct yellowish color
Mix in sauteed ingredients (meat and veggies)

Cook covered with banana leaves (if available)
Mix the concoction once in a while to have even distribution of the ingredients. Make some final flavor adjustments too.
Garnish with sliced boiled eggs / shrimps etc. when serving

There are many ways of making Valenciana. Others add the sauteed meat and veggies when the rice is half cooked. Other recipes adds soda like Mirinda or Sprite to make it sweeter.

The recipes are just guides since you can always tweak it to add (or subtract ingredients or their quantities.) Others add hotdogs, which is a personal no-no for me. But hey, tastes differs for each person. Enjoy!

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 (

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FLAVOURS OF ILOILO

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