Arroz ala Valenciana

Article by Patricia

Arroz de Valenciana

Origin

Bringheng Malolos, also known as Arroz ala Valenciana (arroz pronounced '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 it—one of many recipes borne out of Spanish colonialism. Arroz ala Valenciana, or Valencian-style rice, a Spanish influence in Philippine culture, originated in Spain. It's a traditional meal served during Birthdays, Christmas, or other Filipino occasions, even the fiestas. This food looks yellowish, slightly green, white, orange, and black because of its vegetables: boiled eggs, carrots, and raisins. It is soft and chewy because of the chicken meat, glutinous rice, and some of the Malolenyo's comfort food. Unlike other cuisines, Filipino-style Paella is different because they uses coconut milk, chicken broth, and chicken liver.

In Malolos, Illustrado is a Filipino/ Spanish restaurant in Intramuros that serves 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 persuaded 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
• 2 ½ Turmeric powder (fresh luyang dilaw if turmeric powder is unavailable)
• 1 tablespoon 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
2. 1 kilo Glutinous Rice, wash it 2 times and then put it in a big pan and add the broth of chicken or the coconut milk.
3. Add 2 ½ tablespoons of turmeric powder
4. 1 tablespoon of cumin (you can use 'luyang dilaw' if you don't have a turmeric powder)
5. 5-6pcs Pandan leaves and 2pcs of laurel
6. 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.
7. 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 soy 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:

• https://www.gastronomybyjoy.com/2012/06/illustrado-restaurant-upholding-rich.html?m=1
• 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