Arroz Valenciana

Arroz Valenciana is a dish commonly served during fiestas made of either sticky rice or rice with mixed meats and vegetables. The most famous Valenciana dish is made in General Trias.

Ingredients:

cooked rice or malagkit rice about 5 cups

1/4 cup cooking oil

1 small chicken fryer, cut in 2-inch pieces or 3 pieces chicken breast, cut into cubes

1 big chorizo de bilbao (optional) 

1 tbsp atchuete seeds
4 cloves of garlic, minced
1 medium onion, minced
2 tbsp tomato paste
2 medium potatoes, cubed
1 medium carrot, cubed (optional)
1/3 cup, raisins
1 can green peas, drained
1 medium red bell pepper, cubed

Procedure:
Heat oil in frying pan then chicken. Fry until brown. Remove from pan then fry atchuete seeds until color comes out. Remove the seeds from pan. Add and sauté garlic and onions then tomato paste. Add potatoes, carrots and a little water. Simmer until vegetables are almost done and water has dried up. Add green peas, raisins and bell pepper. Add cooked rice and mix well. Serve.  

Pineapple Fried Rice

If you have leftover rice, meat and vegetable this is one way of recycling it into a yummy dish the following day.


Ingredients:
1 shallots, chopped
4 cloves garlic, chopped
1 egg, lightly beaten
3 tbsps soy sauce
1 tsp sugar
3 cups cooked rice (preferably a day old)
1/3 cup pineapple, chunks
1/4 cup peas, fresh or frozen
1/4 cup carrots, chopped
1 small bellpepper, chopped
1/2 cup shrimp or leftover cube chicken or pork
oil

Procedure:
Heat the oil in a pan. Fry the egg and sliced into small pieces. Set aside.
Heat oil in the same pan. Add shallots, garlic and stir-fry until fragrant, about a minute. Add the rice, break up any clumps and stir-fry for a few minutes. Add the pineapple, shrimp, peas,carrots and pepper stir-fry to mix them in. Add soy sauce and sugar to taste. Remove from heat and serve garnished with chopped eggs.

Yang Chow Fried Rice

This is my version of the popular Yang Chow fried rice. Small peeled shrimps and bellpeppers can be added to make it more special.

Ingredients:
1 tbsp butter
1 large egg, scrambled, fried and sliced into small pieces
1 small white onion, chopped
1 small green bellpepper, chopped (optional)
3 cups cooked rice
1 pc chorizo de bilbao, cut into small cubes
1/2 cup cooked green peas

oyster sauce

soy sauce

salt and pepper

Procedures:

Melt butter in pan. Saute onions and chorizo until onions are translucent.

Combine eggs, peas and rice. Stir in soy sauce, oyster sauce, salt and pepper until you are contented with the taste. Heat until warm.