Monday, January 27, 2014

Filipino style Arroz Valenciana

Every time I go back home to the Philippines, Nanay always asked what I want to have as my first welcome home meal.  I could request a whole lechon and I know, my Family will go scourge the neighborhood and beyond for the most promising swine to satisfy my home sicked palate. Anything for the long gone child,per se.
To answer that question,  I always and I mean always, requested Tinolang Manok ( native chicken soup), grilled tuna jaw and lastly, something that might request the most work, the Arroz Valenciana . 

My mother's brothers can cook tasty Valencianas. They're the official cooks in the family . So during family feasts and celebrations,  if there will be a pig squealing, chicken chucking or ducks quacking, they are the men behind the animals' distress calls. Don't take it against them or our family, they are farmers who raised animals, very well if I may add ,( much better than how commercialized animals in most develop countries are raised) and slaughter it, for food.
 Valenciana Is always present in our family get together and reuinon. Eating it is somehow interlaced with good times with family and close friends. 
I was feeling under the weather lately and missing my country. It would be another year for the next holiday, so I end up doing something that could make me feel like I'm back home, enjoying a festivity with my big and loud family. Pleasure the palate and soothe the mind. Food really comforts me. 

It was quite a lot of work to cook this dish but it worth it. I was quite happy with the result. By our next family reunion, I'm going to cook this and make my uncle Dodong and Uncle Cito proud of me.


350 g sticky rice + 300 g jasmine rice
1 L chicken stock
1 tsp. turmeric powder ( originally, astuete or annato seed is used but I can't find it here)
1 chicken leg, chopped into bite size pieces
350 g pork shoulder, sliced into bite size pieces
200 g pork liver , sliced
300 g shrimps, shelled
1 medium sized onion, diced
4 - 6 cloves of garlic, finely minced
2 red bell pepper, cut into small squares
2 tbsp tomato purée/ paste
1 cup of raisin
1 cup of green peas
3 bay leaves
Oil for sautéing
Salt and pepper
Fish sauce

Cooking Instructions:

1.Cook sticky rice, jasmine rice in the rice cooker. Use about 800 ml of the chicken broth, add salt and turmeric, mix well until rice is submerged in the yellow tinged broth. 

The Protein cast and characters.

2.While rice is cooking. Chop and slice meat and vegetable and set aside.

3.Heat vegetable or olive oil in a non stick pan big enough to hold the protein chunks and carbs.Sauté diced onion until translucent, add in chopped garlic. Add in chicken and pork slices. Keep stirring  and cook for about 10 mins. 

Hello Iron!
4.Add in the liver.

 5.Add a dash of fish sauce. Put bay leaves in the pan. Season well with salt and pepper, cover and simmer for about 8 mins under high heat.

6. Take the lid out. Add chopped Bell peppers, peas and raisins. Stir! Stir! Stir!

7.Dissolve the tomato purée in the remaining 200 ml of chicken broth. Add the mixture into the Pan. Let it simmer for another 10 mins, uncovered.

8.Add in the just cooked rice into the pan. Mix thoroughly.

9.Stir in shrimps. Cover Pan until shrimps are cooked or turn pink. Mine was already glazed so it only took 5 more mins. Test taste. Season with more salt, pepper or fish sauce if needed.

Well? What are you waiting for? Dig in and enjoy!

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