FLAVOURS OF ILOILO

Valenciana is always to be found in any Ilonggo household whenever they are occasions, most especially during fiesta. 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. But NO hotdogs, please... The recipe is just simple for it only involves Cooking  (Cook malagkit rice with turmeric then add some broth cubes for added flavour.)  Sauteeing  (Just gisa the pork, chicken, liver, peas, chorizo bell peppers, etc and then set aside)   Mixing  (Add sauteed ingredients to the half-cooked rice making sure of even mixing and wait for it to be fully cooked).  Garnishing   (Top with hardboiled eggs, onion leaves, etc and serve.) Dukot sang Valenciana It may sound simp

What makes the Ilonggo fresh lumpia different from most lumpiang sariwa is the absence of the sauce for the flavours is already "built-in". It is conveniently eaten on the go and sold in some stalls and bakeshops in the malls.  I got to discover this delicious fresh lumpia courtesy of Mr Eugene Jamerlan who helped the maker, Ms. Charito del Rosario, in marketing her delectable products (she also makes empanada). Each costs PhP15 and Ms Chari takes a minimum order of 50 pieces. That's too many and too expensive I thought.  Well, it's just her a sideline job for her and she doesn't make it on a daily basis, just upon order. But if you're lucky enough to order at the same time she has a big order, she can lower the minimum to maybe around 20 pieces.  Her recipe is very simple based on the actual product and it has a delectable clean taste where in you can savour the melange of the ingredients at the same time retaining some of the