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How To Cook Valenciana - The Frugal Way!

Thursday, May 24, 2012



Valenciana has been one of the ever-present dishes in Filipino occasions - fiestas, weddings, and even birthdays. In the family, it's really my mom whom we adore for making this dish extra delicious  - and yes, during family events, folks usually look for her to cook it.

Hubby just turned 26 yesterday and well, to have the feel of "togetherness" in this celebration even though we are still continents apart, I made valenciana (his pick) and posted it on his Facebook page.

One thing this rookie cook learned from her mom is being able to make it without compromising the family's budget. Having as much ingredients as you can is, of course, great! However, achieving the delectable taste with substitute and less ingredients is wisely practical! So even when we're in the tipid state, we can still enjoy a savory valenciana.

Now, can you guess how much I spent for it?



Ingredients

 


1 1/2 kg sticky rice
1/2 kg pork
1 small can liver spread 
bagoong 
raisins 
peas (Muncher chichiria) 
kalawag powder
2 medium sized bell peppers, sliced into sticks
1 bulb onion,minced
3 cloves garlic, minced
seasoning
salt
cooking oil

It actually depends on the place, but here in town, I bought all of these ingredients in the wet market and costs a total of  P 206.50.

Preparation

 

In a bowl, wash the sticky rice until it's clean and free from other particles. Spread the kalawag powder evenly and mix thoroughly. Put as much kalawag until the desired color of your valenciana is achieved. For me, I like it golden, just like in the photo above. Then, set aside.


Easy Cooking Steps

 

1. In a deep pan, saute the onion, garlic, and meat. Sprinkle with salt or soy sauce and seasoning.
2. When the pork turns brown, add a half glass of water and bring to a boil.
3. Put the liver spread and bagoong.
4. Put the sticky rice dyed with kalawag, mix with other ingredients in the pan.
5. Add water to the mixture. A cup of water for each cup of rice. In my case, I just experimented the amount of water to the texture and softness of the rice I wanted.
6. Put 1/4 cup of cooking oil. Cover and let cook with medium heat.
6. You have to wait for at least 20 minutes and check the rice if it's already cooked. Mix again so that it's cooked evenly.

Tada! You have now a low-cost yet delightful merienda!

This just made hubby specially happy and yes, homesick. Meanwhile, as he has still at least a month before coming home, I have to make myself savvy in this homecooking stuff.

I warmly welcome suggestions or hear your own version of valenciana. Please do...=)

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