Arroz Valenciana
Tilawan Ta!
Tilawan Ta!
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  • 2 cups Glutinous Rice
  • 1 cup White Rice 1/2 lb Pork 1/2 lb Pork or Beef Liver 1/2 lb Shrimps (headless) 1/2 Chorizo Bilbao (Chinese Sausage) or Pork Ham or Hotdogs, cooked and sliced 1 large Red Bell Pepper, sliced lengthwise 1 can Green Peas 3 small boxes Raisins 2 pcs Red Onion, (1 chopped mix with meat while boiling and 1 sliced thin for sautéing) 6 pcs laurel leaves 4 cloves garlic, crushed 5 pcs Eggs, boiled, peeled and sliced into quarters salt and ground pepper to taste 1 tablespoon turmeric or saffron 2 stalks fresh Spring Onions, sliced thin
  • 2-1/2 cups of water. Pour turmeric powder or saffron. Mix well and cook. Once cooked, set aside. In a pot, boil shrimps, pork and pork liver with chopped red onions and laurel leaves until cooked. Remove, let it cool and slice to bite sizes. Peel shrimps. In a large pan or wok, sauté onion and garlic. Add pork and pork liver, and continue to saute for 3 minutes Add sliced Chinese sausage or pork ham or hotdogs, shrimps, sliced red bell pepper, green peas and raisins. Season with salt and pepper. Add the cooked sticky rice and carefully mix well. Cover large pan or wok and simmer in low heat for 5-6 minutes Garnish with sliced boiled eggs and spring onions. Serve hot and enjoy.



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