Page 131 - Slide 1

Valenciana ala Honey Kom

Yield 36 cups
2 ¾ kg glutinous rice
¼ kg jasmine rice

3 tbsp turmeric powder
2 tbsp seasoning
aluminum Foil

wilted banana leaves.

Line the casserole twice with aluminum foil. Then, line with wilted banana
leaves. Wash the glutinous rice and Jasmine rice. Water proportion is 1
cup rice=1 cup water.

Cook glutinous rice with jasmine rice, turmeric powder and seasoning, 2 c
pork liver (cubed), 3 c pork (cubed), 3 c chicken meat (cubed), 3 c shrimp

(chopped), 2 c chicken liver (sliced), 5 pcs chicken hotdog (sliced), 5 pcs
beef hotdog (sliced), 10 pcs chorizo de bilbao (sliced), 3 c raisins, 3 c green
peas, 4 large onions (minced), 3 red bell pepper (cubed) 3 green bell
pepper (cubed), 3 c pineapple tidbits, 6 c evaporated milk (divided), 4
tbsp seasoning, 1 tbsp pepper, ¼ cup sugar, ½ tbsp salt, ½ cup oil, 2 cups

water, 2 dozens quail eggs. In a wok, Sauté onions and garlic.

Add pork liver, pork meat, chicken liver, salt and water. Bring to a boil till

meat and livers are half-cooked. Add shrimps, beef hotdogs, chicken
hotdogs, chorizo.de bilbao and 3 cups evaporated milk. Bring to a boil.

Add cooked glutinous rice, raisins, green peas, bell peppers, seasoning,
sugar, pineapples and 3 cups of evaporated milk.

When Valenciana is almost done, add the quail eggs (boiled and peeled).

Always serve with love.
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