Arroz Valenciana
(Spanish-Style Rice)
1 kg sweet rice
1 vial powdered yellow food colouring
2 chicken legs and 2 chicken thighs
500 g chicken livers
125 g pork pieces
3 small Chinese sausages (1 pkg)
50 mL vegetable oil
1 onion, sliced
2 cloves garlic, minced
Salt and pepper
500 mL green peas
250 mL raisins
6 hard-cooked eggs, sliced
Rinse rice in large bowl; drain and transfer to large saucepan. Add just enough water to cover. Add food colouring and mix well. Cover and bring to boil over high heat. Reduce heat to low and simmer, covered, for about 20 minutes or until tender. Fluff with wooden spoon.
Meanwhile, cut chicken into chunks, removing skin. Cut chicken liver and pork into chunks. Slice sausage thinly. In large saucepan, heat oil over medium-high heat; sauté onion and garlic until softened and starting to brown. Add chicken, chicken liver, pork and sausages; season with salt and pepper to taste. Cook, stirring often, until chicken is no longer pink inside and just a hint of pink remains in pork.
Stir chicken and pork mixture into rice; mix well to combine. Stir in peas and raisins; heat through. Serve on platter garnished with slices of hard-cooked egg.
Pinakbet
(Pork and Vegetable Stew)
25 mL vegetable oil
1 onion, sliced
3 large cloves garlic, minced
500 g pork (ribs and loin), cut into chunks
1 pkg okra
3 bitter melons
500 g string beans
3 Chinese eggplants
50 mL salted shrimp paste
In saucepan, heat oil over medium-high heat; sauté onion and garlic until softened and starting to brown. Add pork; cook, stirring occasionally, for about 20 minutes or until just a hint of pink remains inside.
Meanwhile, trim ends off okra; cut each in half crosswise. Trim ends off bitter melons; cut each in half crosswise and remove core (seeds), then cut into matchstick-size strips. Trim ends off string beans; cut into 5 cm pieces. Cut eggplants into 5 cm chunks.
Stir salted shrimp paste with 125 mL water; stir into cooked pork. Add okra, bitter melon and string beans. Cover and steam over medium-high heat until starting to soften. Add eggplant and 250 mL water; cover and cook, stirring occasionally, until vegetables are tender.
IMPERIAL VERSION
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