Craving

I’ve been exchanging emails to my friends in the US today (who lives there now not just on medical travel
) and we have touched the topic of Halloween. We don’t celebrate it here in Oz and I miss it. I also miss the food and Arroz Valenciana came to mind.

I looked-up the net for simple recipe and so far, this is what I found.

ARROZ VALENCIANA INGREDIENTS
2 cups rice, cooked
2 cups malagkit (sticky rice), cooked
2 pcs chicken thighs and legs, chopped into small pieces
1/4 kilo pork, sliced into thin strips
1/2 kilo chicken liver and giblets, chopped
4 pcs frankfurters, sliced diagonally
1/2 cup green peas
2 pcs bell peppers (red and green), cut into thin strips
2 small cans of tomato sauce
1 large onion, chopped
2 cloves garlic, crushed
2 tbsp patis
1 tbsp atchuete oil
2 tbsp margarine
salt to taste

For garnishing
2 hard-boiled eggs, sliced
spring onions chopped

ARROZ VALENCIANA PROCEDURES
1. Flake rice and malagkit with fork while still hot. Set aside.
2. In a deepn pan, saute garlic in atchuete oil. Add onion.
3. Add pork, chicken and giblets. Season with patis, then cover. After 2 minutes, pour in 1/2 cup of water.
4. Cover and simmer until half done.
5. Add frankfurters, pepper, and tomato sauce. Season with salt to taste.
6. Boil for five minutes, then add rice, malagkit, margarin and peas.
7. Mix until well-blended. Reduce heat, then cover.
8. Garnish with sliced hard-boiled eggs and chopped spring onions.

It is sort of similar to what my Mother cooked back then but I’m baffled when I see tomato sauce. This might be a different version. I might just ring up Nanay and ask for the ingredients.
Credits: LutongPinoy

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