Arroz Valenciana Filipino Style Recipe!!!

Arroz Valenciana Filipino Style Recipe!!!

Arroz Valenciana

Arroz Valenciana is commonly prepared on holidays, Fiesta’s (festival), Christmas, New Year’s Eve, reunions and family gatherings.

Arroz Valenciana is  similar to Paella. The Filipino version makes use of coconut milk, malagkit (glutinous or sweet rice), chorizo and boiled eggs, which is what this recipe is all about.

Arroz Valenciana is a typical Latin American dish, their version is called Arroz a la Valenciana in Spain, and Arroz Valenciana in Portugal. This is my version of Filipino Style Arroz Valenciana Recipe.  You can try different styles of your own to make it look good and more delicious according to your taste buds. Enjoy!

 

Ingredients:

½ lb. chicken breast or thigh, chopped

½ cup glutinous white rice “malagkit”

1 cup jasmine rice

2-3 pcs. hard boiled eggs

1 cup coconut milk (canned or fresh)

2 cups chicken broth

3 pcs. chorizo de bilbao, sliced diagonally

1 pc. medium tomato, diced

2 tbsp. tomato paste

1 pc. medium red bell pepper, cut into strips

1 tsp. paprika

½ cup raisins

½ cup green peas

2-3 tbsp. extra virgin olive oil

2-3 cloves garlic, crushed

1 pc. medium yellow onion, diced

1 tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Combine the glutinous rice and jasmine rice.

Wash with water twice, drain then set aside.

In a wide pan, heat the olive oil over medium heat.

Saute garlic, onion, and tomato.

Add the chopped chicken and cook for 3-5 minutes.

Add the chorizo de bilbao and cook for 2-3 minutes.

Add  the salt, pepper, and paprika then stir.

Then add the chicken broth and coconut milk, stir and let boil.

Add the washed rice then stir and let boil.

Add the tomato paste. Stir. Cover and simmer for 5 minutes.

Then add the green peas and raisins. Cover and  simmer for 8-10 minutes.

Add the red bell pepper and continue to simmer until the rice is fully cooked.

Garnish with sliced boiled egg.

Serve,

Share and enjoy!!!

Arroz Valenciana Filipino Style Recipe!!!
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Arroz Valenciana Filipino Style Recipe!!!
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Ingredients
Servings:
Instructions
  1. Combine the glutinous rice and jasmine rice.
  2. Wash with water twice, drain then set aside.
  3. In a wide pan, heat the olive oil over medium heat.
  4. Saute garlic, onion, and tomato.
  5. Add the chopped chicken and cook for 3-5 minutes.
  6. Add the chorizo de bilbao and cook for 2-3 minutes.
  7. Add the salt, pepper, and paprika then stir.
  8. Then add the chicken broth and coconut milk, stir and let boil.
  9. Add the washed rice then stir and let boil.
  10. Add the tomato paste. Stir. Cover and simmer for 5 minutes.
  11. Then add the green peas and raisins. Cover and simmer for 8-10 minutes.
  12. Add the red bell pepper and continue to simmer until the rice is fully cooked.
  13. Garnish with sliced boiled egg.
  14. Serve,
  15. Share and enjoy!!!
Recipe Notes

You can try different styles, different ingredients of your own to make it good looking, more delicious according to your taste buds.

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Chicken Curry (Filipino Style) Recipe!!!

Chicken Curry (Filipino Style) Recipe!!!

Chicken Curry

Chicken Curry is a common delicacy in Southeast Asia. For those who do not know what curry is, it’s not a type of dish but  a generic description for a variety of dishes that have an Indian or South East Asian origin which uses dried spices such as turmeric, coriander and cumin. The recipe originated in India and has been adopted all over the world with different styles and versions according to their taste buds.

This signature dish has a unique blend of taste and texture and the spiciness will burst in your mouth. The coconut milk balances the strong taste of the curry powder. We usually prepare this dish for all types of celebrations specially Fiesta (Festival), Christmas and New Year’s Eve. The dish looks complicated but trust me it’s a piece of cake. It’s very easy to prepare and to cook.

For more Christmas food recipes checked out here, Hamonada or Hamon (Homemade Ham) Filipino Style Recipe, Kesong Puti (Filipino White Cheese) RecipeSuman Malagkit (Sticky Rice Roll in Banana Leaves) RecipeKutsinta (Brown Rice Cake) RecipeMaja Blanca (Coconut Pudding ) Filipino RecipePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsBiko (Sweet Rice Cake) Treat and Macaroni Salad Recipe.

This is my version of Chicken Curry Filipino Style Recipe. Enjoy!

 

Ingredients:

1 kl. chicken, cut into serving sizes

2 pcs. medium carrots, chopped(optional)

2-3 pcs. potatoes, quartered

2-3 pcs. bell pepper – red & green, cut into strips

2-4 pcs. large hot chili peppers, sliced(optional)

3 tbps. curry powder

1 cup concentrated fresh coconut milk or canned coconut milk

1 tbsp. fish sauce (patis)

1 cup water

1 pc. large onion, quartered

2-3 cloves garlic, minced

2 tbsp. cooking oil

1 tbsp. salt or salt to taste

1 tbsp. pepper or pepper to taste

 

Directions:

Add the cooking oil in a pan over medium heat.

Then fry potatoes until color turns light brown, drain and set aside.

Sauté garlic and onions in the same pan.

Then add the chicken and the fish sauce. Stir evenly for 3-5 minutes or until color turns light brown.

Add the curry powder, the salt and pepper.

Continue stirring for another 2 minutes and add water.

Cover and simmer for 10- 15 minutes or until chicken is half done.

Lower the heat and add the fried potatoes and the bell peppers then simmer for another 3 minutes.

Add the coconut milk and stir occasionally to keep it from curdling. Cook for another 3-5 minutes and season with salt and pepper according to your desire taste.

Remove from heat.

Serve while it’s hot,

Share and Enjoy!

Chicken Curry (Filipino Style) Recipe!!!
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Servings
4-5 people
Servings
4-5 people
Chicken Curry (Filipino Style) Recipe!!!
Print Recipe
Servings
4-5 people
Servings
4-5 people
Ingredients
Servings: people
Instructions
  1. Add the cooking oil in a pan over medium heat.
  2. Then fry potatoes until color turns light brown, drain and set aside.
  3. Sauté garlic and onions in the same pan.
  4. Then add the chicken and the fish sauce. Stir evenly for 3-5 minutes or until color turns light brown.
  5. Add the curry powder, the salt and pepper.
  6. Continue stirring for another 2 minutes and add water.
  7. Cover and simmer for 10- 15 minutes or until chicken is half done.
  8. Lower the heat and add the fried potatoes and the bell peppers then simmer for another 3 minutes.
  9. Add the coconut milk and stir occasionally to keep it from curdling. Cook for another 3-5 minutes and season with salt and pepper according to your desire taste.
  10. Remove from heat.
  11. Serve while it’s hot,
  12. Share and Enjoy!
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Suman Malagkit  (Sticky Rice Roll in Banana Leaves) Recipe!!!

Suman Malagkit (Sticky Rice Roll in Banana Leaves) Recipe!!!

Suman Malagkit

Suman malagkit (Sticky Rice Roll in Banana Leaves) is one of the famous snacks (merienda) in our Country. It’s  inexpensive and very easy to make. Most of the flavor comes from the banana leaf wrapping thus, no artificial flavoring is needed.

I live in the small tropical province of Bohol Philippines.  It’s abundant with banana trees, they grow everywhere.  I grew up watching my family make different varieties of banana leaf wrapped suman.   We make “lidgid”, made with grated cassava or Kamote (sweet potatoes),  suman sa lihiya and suman moron. Today  I will share with to you  suman malagkit, sticky rice wrapped in banana leaves.

This snack is served wrapped in the leaves.  When you’re ready to eat it you simply unwrap the filling and dip it in brown sugar and sweetened grated coconut.  It’s a great snack for picnics and hikes!

On special occasions especially New Year’s Eve, Christmas and Fiestas these delicacies were always present and one of the favourite snack to serve.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) TreatFilipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice PorridgePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsChicharon (Crispy Pork Rinds) RecipeChicharon (Crispy Pork Rinds)Buko Pie – Filipino Coconut PieCascaron – Bitsu-Bitsu (Dough Balls) Recipe and Kamote Turon – Lumpiang Kamote (Sweet Potato Roll) Recipe!

 

Ingredients:

2 cups glutinous rice – available at most Asian Markets

2-3 cups coconut milk (fresh, canned, or frozen) – Canned or frozen brands are sold at most Asian Markets

1 big leaves banana leaves for wrapping

1 tsp. salt

3-6 cups water

Brown Sugar & Sweetened grated coconut for dipping

 

Directions:

Soak rice in water for 2 to 3 hours, then remove the water from the rice by straining.

Place strained rice in a covered pot with the coconut milk and salt.

Bring to a boil, stir and immediately lower the heat to the lowest setting.

Let is simmer for 20-30 mins stirring occasionally to keep rice from sticking to the pot.

Turn the heat off  but don’t remove the lid on the pot, leave it for another 15 to 30 minutes to allow the rice to  finish cooking and cool down.

For the wrapping:

Pass the banana leaves over an open flame just quickly cause this process will make the leaves soft and flexible and it releases the natural aroma of the leaves.

Cut the leaves by making an equal number of small pieces depending on the  size roll you want to your suman to be.

Roll the rice tightly into each piece of banana leaf and fold the sides over.

Tie two pcs. of suman with folded sides inward or you may wrap 6 pieces or more again with a larger piece of banana leaf if you have extra leaves.  It will serve as double protection.

In a steamer, stack the suman and steam  over boiling water for about 30 – 60 minutes.

Make sure they are tender before removing them from the steamer.

Allow it to cool before unwrapping.

Serve with brown sugar, sweetened grated coconut and with hot or cold drinks.

 

Share & Enjoy!!

Suman Malagkit (Sticky Rice Roll in Banana Leaves)
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Suman Malagkit (Sticky Rice Roll in Banana Leaves)
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Ingredients
Servings:
Instructions
Filling
  1. Soak rice in water for 2 to 3 hours, then remove the water from the rice by straining.
  2. Place strained rice in a covered pot with the coconut milk and salt.
  3. Bring to a boil, stir and immediately lower the heat to the lowest setting.
  4. Let is simmer for 20-30 mins stirring occasionally to keep rice from sticking to the pot.
  5. Turn the heat off but don’t remove the lid on the pot, leave it for another 15 to 30 minutes to allow the rice to finish cooking and cool down.
Wrapping
  1. Pass the banana leaves over an open flame just quickly cause this process will make the leaves soft and flexible and it releases the natural aroma of the leaves.
  2. Cut the leaves by making an equal number of small pieces depending on the size roll you want to your suman to be.
  3. Roll the rice tightly into each piece of banana leaf and fold the sides over.
  4. Tie two pcs. of suman with folded sides inward or you may wrap 6 pieces or more again with a larger piece of banana leaf if you have extra leaves. It will serve as double protection.
  5. In a steamer, stack the suman and steam over boiling water for about 30 - 60 minutes.
  6. Make sure they are tender before removing them from the steamer.
  7. Allow it to cool before unwrapping.
  8. Serve with brown sugar, sweetened grated coconut and with hot or cold drinks.
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Maja Blanca (Coconut Pudding ) Filipino Recipe

Maja Blanca (Coconut Pudding ) Filipino Recipe

 

Maja Blanca

Maja Blanca is a Filipino dessert made with cornstarch, coconut milk and sugar.  It is also called Coconut Pudding.   This luscious dessert is easy to make using common ingredients.

There are many ways to make and serve Maja Blanca.  You can add small kernels of sweet corn inside or top it with toasted coconut or shredded cheese. You can also add fruit salad to your Maja Blanca mixture.  It’s so awesome you can fill it and top it with anything you want.

Unknown to many, the original Maja Blanca Recipe does not include corn and coconut milk. Maja Blanca is the Filipino adaptation of the milk based Spanish recipe called Manjar Blanco.

For now I will give you a simple version of Maja Blanca.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) TreatFilipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice Porridge and Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings!

 

Ingredients:

1/2 cup cornstarch

1/2 cup water

1 cup coconut milk

3/4 cup water

1/4 cup fresh sweet corn kernels

1/2 cup white sugar

 

Directions:

Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.

Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved.

Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick.

Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes.

Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 1-2 hours.

You can add any toppings you want such as flakes of roasted coconut meat, shredded Cheddar Cheese or shredded peanuts.

Put it in the refrigerator for 1-2 hours, its best cause it will bring your Maja Blanca
Flavors fantastic.

Serve,

Share and Enjoy!!!

Maja Blanca (Coconut Pudding ) Filipino Recipe
Print Recipe
Prep Time
15 mins.
Cook Time
20 mins.
Prep Time
15 mins.
Cook Time
20 mins.
Maja Blanca (Coconut Pudding ) Filipino Recipe
Print Recipe
Prep Time
15 mins.
Cook Time
20 mins.
Prep Time
15 mins.
Cook Time
20 mins.
Ingredients
Servings:
Instructions
  1. Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
  2. Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved.
  3. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick.
  4. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes.
  5. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 1-2 hours.
  6. You can add any toppings you want such as flakes of roasted coconut meat, shredded Cheddar Cheese or shredded peanuts.
  7. Put it in the refrigerator for 1-2 hours, its best cause it will bring your Maja Blanca Flavors fantastic.
  8. Serve,
  9. Share and Enjoy!!!
Recipe Notes

You can add any toppings you want such as flakes of roasted coconut meat, shredded Cheddar Cheese or shredded peanuts. Put it in the refrigerator for 1-2 hours, its best cause it will bring your Maja Blanca Flavours fantastic.

 

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Biko (Sweet Rice Cake) Treat!!!

Biko (Sweet Rice Cake) Treat!!!

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Biko also known as bibingkang malagkit, is a Filipino dessert or merienda (mid-afternoon snack). Biko is a Filipino rice cake made from sticky rice, coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin, derived from the word “kanin” the Tagalog word for “rice”.  Sticky rice is called “malagkit” which means sticky. 

We make biko for all sorts of occasions and holidays, specially for Christmas for the traditional snack after Simbang Gabi (Midnight Mass).  Like the other recipes in my Merienda Series  like  Bibingka Galapong and Puto Cheese it’s sold outside the church right after the mass to enjoy with coffee, tea or juice.

You can put toppings in your biko like ground peanuts or desiccated coconut and you can pair it with Lemon Grass Ginger Iced Tea.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana Skewers and Pancit Palabok – Filipino Noodle Dish!

 

Ingredients:

2 cups glutinous rice (malagkit or sticky rice)

4 cups coconut milk

2 – 2 ½ cups brown sugar

1½ cups water

½ tsp. salt

 

Direction:

Combine the malagkit (sticky rice) and water in a rice cooker , cook until the rice is ready  Note: you less  water than the usual so that the rice will not be fully cooked.

While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot, cook in low heat until the texture becomes thick and stir constantly.

When rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates. Note: (do not overcook).

Spread the cooked rice mixture in a serving pan and flatten to look like a cake.

Bake at 350° for about an hour or until it’s set.

You can serve it hot, but it’s  much better if you refrigerate it for an hour. It’s more yummy when you eat it cold.

Serve,

 

Share and Enjoy!

Biko (Sweet Rice Cake) Treat!!!
Print Recipe
Servings
6-8 people
Servings
6-8 people
Biko (Sweet Rice Cake) Treat!!!
Print Recipe
Servings
6-8 people
Servings
6-8 people
Ingredients
Servings: people
Instructions
  1. Combine the malagkit (sticky rice) and water in a rice cooker , cook until the rice is ready, Note: You use less water than the usual so that the rice will not be fully cooked.
  2. While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot, cook in low heat until the texture becomes thick and stir constantly.
  3. When rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates. Note: (do not overcook).
  4. Spread the cooked rice mixture in a serving pan and flatten to look like a cake.
  5. Bake in 350 degree oven for about 1 hour or until set
Recipe Notes

You can serve it hot, but it's  much better if you refrigerate it for an hour. It's more yummy when you eat it cold.

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