Arroz ala Valenciana

Article by Patricia

SOFT, CHEWY, AND CREAMY BRINGHENG MALOLOS : MUST TRY! done

Bringheng Malolos also known as Arroz ala Valenciana (arroz pronounce 'aroth') from the word Arroz means "rice" and Valenciana means "a resident of valencia (a province in Spain)" is made of sticky rice (like kakanin) because it contains glutinous rice as the main ingredient of if.One of many recipes borne out of Spanish colonialism. Arroz ala Valenciana or Valencian-style rice, a Spanish influence in Philippine culture that is originated in Spain.It's a traditional meal that served during Birthdays, Christmas or other Filipino occasions even the fiestas. The look of this food is yellowish, slight of green, white, orange and black because of the vegetables in it, boiled eggs, carrots and raisins. it is soft and chewy because of the chicken meat and the glutinous rice, some of the malolenyo/ malolenya comfort food. A Filipino style Paella unlike the other cuisine it's different because they used coconut milk, chicken broth and chicken liver.

In Malolos, Illustrado is a Filipino/ Spanish restaurant that is located in Intramuros, they served Filipino Cuisine. It includes Malolos foods like Pata malolena, Hamonadong sugpo, Merienda de Prayle and The Bringheng Malolos. Some of the National heroes like Marcelo H. Del Pilar, Mariano Ponce, Antonio Luna and also Jose Rizal were known as the " illustrados" who have persuade many to nationalist ideas-freedom and legal equality of Filipinos and the Spanish colonial.

Ingredients

• 1 kilo of Chicken (prefer thigh part)
• 1 kilo Glutinous Rice
• Chicken broth or Coconut Milk
• 1 kilo of Chicken (prefer thigh part)
• 1 kilo Glutinous Rice
• Chicken broth or Coconut Milk
• 2 ½ Turmeric powder (luyang dilaw if turmeric powder is unavailable)
• 1 tablespoon of cumin
• 5-6 Pandan leaves2 ½ Turmeric powder (luyang dilaw if turmeric powder is unavailable)
• 1 tablespoon of cumin
• 5-6 Pandan leaves
• 500 g Pork liver
• 1 Red bell pepper
• 1 Green bell pepper
• raisins
• celery
• green peas
• 2 tablespoon soy sauce
• 5 eggs

Procedure

For making the Bringheng Malolos,

1.1 kilo of Chicken boiled in pinch of salt for 30 minutes 1kilo Glutinous Rice, wash it 2 times and then put it in a big pan and add the broth of chicken or the coconut milk.

2.add 2 ½ tablespoons of turmeric powder

3.1 tablespoon of cumin (you can use 'luyang dilaw' if you don't have a turmeric powder)

4.5-6pcs Pandan leaves and 2pcs of laurel

5.mixed continuously make sure that none of it sticks. Make sure the rice is cooked evenly after that remove the pandan leaves and laurel leaves.

6.In another pan, sauteed onions and garlic then add the boiled chicken and saute until it slightly brown

8.next is add 500g of pork liver once the liver turned brown add the red bell pepper, green bell pepper, 1 cup of soaked and drained raisins, a chopped of celery and a big can of green peas and mixed well. 9.Next add taste like 2 tablespoons of say sauce, vetsin, sesame oil, fish sauce, and black ground pepper,

10.then sauteed for 3 minutes combined the rice and mix thoroughly.

11.Boiled 5 eggs and put them on the top of the finish arroz de Valenciana.

References

Calipez-Felizardo, J. (2012). Illustrado Restaurant, Upholding the Rich Malolos Culinary Heritage. Gastronomy by Joy. https://www.gastronomybyjoy.com/2012/06/illustrado-restaurant-upholding-rich.html?m=1

Arnaldo, S. (2020). The Filipino-style Paella is Called Bulakan Bringhe. Rappler https://www.rappler.com/life-and-style/food-drinks/filipino-style-paella-bulakan-bringhe-apo-sa-tuhod-quezon-city/

Image: https://images.app.goo.gl/WX181Wyi65ZSZkwY7 https://images.app.goo.gl/6HQTBCNcNY188CYo7

Ingredients and Procedures https://youtu.be/TWJ_6LaT-a8?si=vrSULbZ5JDNu4Dom