Category Archives: Rice

Paella a la Valenciana

paella a ala valenciana

I very rarely prepare Paella because it entails so much preparation. Twenty five years ago, my sister shared me this Paella, Filipino Style recipe and it seemed simple to prepare. Until a year ago, that’s the only Paella recipe I ever cook. Apparently, the recipe is just similar to Paella a la Valenciana, the difference is in some ingredients. Paella is tasty because of the flavors that seep through the rice grains from all the ingredients mixed into the rice. Paella a la Valenciana is just as similar in taste as my Paella, Filipino Style. The Paella a La Valenciana recipe I am sharing is not exactly the same as the original recipe from the typical, rich rice dish from Valencia, Valencia happens to be located on the east Mediterranean coast of Spain. Even though one can taste this rice-dish all over Spain and even world-wide, its true origin is the area of Valencia and Alicante.


1/2 kilo pork tenderloin
500 grams chicken breast
1/2 kilo large shrimps
salt and pepper
1/2 cup Olive Oil
3 large sized crabs
2 cups clams (halaan)
1 cup mussels (tahong)

1/2 teaspoon of sweet red paprika
4 cloves garlic, chopped
1 onion, chopped
1 green or red bell pepper, sliced into 1 inch pieces
1 cup string beans (sitaw), sliced into 1 inch pieces and blanched
3 chorizo de bilbao, sliced thinly
3 cups rice, American Variety or long grain rice (I also use Japanese rice)
1 can tomato paste ( around 70 grams)
6 cups clam broth (used for boiling the clams)
1 small laurel leaf
salt and pepper for seasoning
1/4 teaspoon saffron , mixed with 1 tablespoon water
1 cup green peas
1 pieces pimiento (cut into 1 inch squares)
2 hard boiled eggs, sliced for topping

(Tip: You can also add chopped lechon as toppings)


Preparation of the chicken, pork and seafood

1. Cut chicken and pork into 1 and 1/2 inch pieces. Brown in olive oil. Set Aside.

2. Shell shrimps leaving tail. Slit the shrimps at the back and remove black veins. Wash shrimps and dredge with salt and pepper. Brown in olive oil. Set aside.

3. Boil crabs and cut into quarters. Crack shells of the crab claws. Set aside.

4. Boil the clams in around 6 and half cups water and remove the top shells. Set aside the clam broth.

5. Boil the mussels. Set aside.

Time to cook

1. Heat olive oil in the pan.

2. Add the chicken, pork, paprika, garlic, onion, pepper and chorizo de bilbao.

3. Toss for a few minutes and add unwashed rice and stir until the rice is just a bit brown.

4. Add tomato paste, 6 cups clam broth, laurel leaf and salt and pepper to taste.

5. Add shrimps then bring to a boil.

6. Add the saffron and water.

7. Transfer to a big casserole (usually a pyrex dish) and bake for 350 F for around 30 minutes.

8. Uncover the casserole and decorate the top with clams, crabs, mussels, sitaw, green peas, pimiento on top.

9. Cover and cook for 5 more minutes.

10. Decorate with slices of hard boiled eggs.

Serves 12

You may also prefer to cook my special Paella, Filipino Style

Tamales or bobotu to Kapampangans

Tamales is a comfort food. My mother served Tamales during special occasion and loved the flavor bursting goodness .  It is a complete meal in itself without the veggies. Surprisingly, Tamale, is a favorite comfort food in Mexico, eaten as both breakfast and dinner, and often accompanied by hot atole or champurrado and arroz con leche (rice pudding) or maize-based beverages of indigenous origin. I have not cooked Tamales in a long time and I was so happy that Chef Sau del Rosario showed a cooking demo at the Expo Mom 2015.

chef sau del rosario

According to Chef Sau, Tamales or bobotu to Kapampangans is a dish we learned from the Mexicans. The dish was inspired by the Filipino women who gathered themselves during elections and cooked Tamales while their men went out to vote, thus the word “bobotu” (means to vote). What a trivia! Let me share the recipe culled from Chef Sau del Rosario’s book “20 years of Love + Cooking”. “The recipe shared by the Mexicans in Pampanga only indigenized using rice instead of corn and wrapped with banana leaf instead of corn husk, since rice and banana were abundant in the Philippines. In fact the place in Pampanga was named Mexico!”, added Chef Sau in my facebook wall post.

tamales recipe by Chef Sau del Rosario


Tamales mixture:

250 grams rice (milling can be done in the market or buy rice powder)
2 clove garlic , crushed
2 tablespoons cooking oil
1/4 cup annatto oil (How to prepare annatto oil)
4 tablespoons fish sauce
3 cups coconut milk
salt and pepper to taste
100 grams cooked ham , sliced into square pieces
250 grams cooked chicken breast, cut into strips
1/4 cup peanuts fried with garlic, ground
4 salted eggs, quartered
banana leaves to wrap the tamales mixture


To make the tamales mixture

1. Soak rice in water for at least 2 hours then grind a bit coarsely (You can also use rice powder)

2. In a wok, saute garlic in oil until golden brown. Set aside.

3. In the same wok, place the annatto oil (How to prepare annatto oil) and blend in fish sauce, rice and coconut milk.

4. Stir constantly over medium heat for about 15 minutes or until the rice is cooked.

5. Mix well to avoid scorching on the side of the wok.

6. Season with Salt and pepper.

To Assemble

1. Place half a cup of tamales mixture on the center of the banana leaves.

2. Top with slices of ham, chicken, a teaspoon of ground peanuts and a quarter of salted egg

3. Wrap tamales in banana leaves and tie with a string.

4. Cook tamales in a bamboo steamer.

5. Cook for 30 minutes.

6. Serve either chilled or hot.

Sometimes, it is hard to look for banana leaves so Chef Sau said you can also prepare it on a wide glass and assemble as you would on top of the banana leaves. The difference I can see here is that you won’t be able to taste the distinct flavor from the banana leaves. Anyway, I got to taste the Tamales and it was so good even served cold.


I wasted no time in buying his recipe book which happened to be discounted for Expo Mom 2015.

chef sau del rosario

I told Chef Sau that I will be showing his recipe book to my readers :

Dear Momblogger,

A glimplse of my simple life that led me to a beautiful one. Thanks for promoting good food especially the Pinoy cuisine.


Chef Sau

dedication from chef sau del rosario

The book does not only contain his recipes and photos of his cooking. He talks of his pain and challenges as a Chef and how he was able to transform this for good. It also features 20 of his good friends who became a part of his successful career. It will also feature recipes from friends and of course, from him. You can buy his book at National book store or Fully booked at 1,295 pesos.

chef sau del rosario book

Paella Ilustrado

Paella Ilustrado1

I have already shared some Paella recipes here: Paella a la Valenciana, Paella Filipino Style, and Paella de Cordero and I am sure you want to try other recipes.

If you’ve been to the Ilustrado restaurant, you may have enjoyed feasting on Paella Ilustrado. Well, good news! Boni Pimentel, Ilustrado president and his chefs demonstrated Paella Ilustrado, Spanish rice dish with pork, chicken, seafood, chorizo bilbao, peppers and peas which is a consistent bestseller in the restaurant menu. It is great that the Ilustrado Chefs showcased well loved dishes from our heroes’ hometowns at The Maya Kitchen.

Here is the Paella Ilustrado recipe which is good for 4 persons


Step 1:

50 gms shrimps

50 gms clam meat

50 gms squid

50 gms chicken breast

50 gms pork lomo

30 gms garlic

1tbs Spanish paprika

¼ cup white wine

1 ½ cup chicken stock

1 cup tomato sauce

1 cup California rice

1 tsp annatto oil glaze

Salt and pepper to taste

Step 2:

50 gms baby prawns

30 gms green peas

30 gms Chorizo de Bilbao

20 gms red and green bell pepper

1 hardboiled egg (for garnish)

Sliced lemon (for garnish)


1. Sauté garlic, onion and annatto oil glaze in a medium sized paellera (about 10-12 inches in diameter).

2. Add all the ingredients including rice in step 1 and continue cooking for 3 minutes.

3. Add 1 ½ cup stock then simmer for 10- 15 minutes until the rice is cooked halfway.

4. Then put all the ingredients in step 2 and cover the paellera with foil.

5. Bake for another 10 -15 minutes at 180 degrees in the oven or until the rice is fully cooked.

6. Garnish with hardboiled egg and lemon wedges and serve.

Turn leftovers into holiday classics: Pork Binagoongan Wraps & Breakfast Fried Rice

How has your Christmas day been? We have so much leftover ham and lechon from our Noche Buena and Christmas lunch. I know what to do with the lechon. I can easily cook Lechon Paksiw but there may be other ways to make use of lechon leftovers. Do you know what to do with the leftovers? Well, Chef Rolando Laudico and Sunnywood—a local rice distributor teamed up to teach you how to turn leftover food into Noche Buena-worthy dishes.

“With exciting celebrations here and there, we often forget about our leftovers,” says Chef Lau.“But with a little resourcefulness and creativity, you can ensure that nothing in the kitchen goes to waste during the holidays.”

Here are two recipes: Pork Binagoongan Wraps and Breakfast Fried Rice

Pork Binagoongan Wraps

Skip the usual Christmas hams and roast porks and opt for this local favorite instead. With its rich flavor and impressive presentation, your guests would never believe you whipped it from leftovers.

binagoongan fried price


For the Rice

¼ cup olive oil (or any oil)

500g pork liempo (small cubed) ( You can use lechon leftover here)

salt and pepper to taste

4 tbsp cooking oil

1 cup white onion (small diced)

2 tbsp garlic (minced)

1 tbsp ginger (minced)

1 tbsp lemongrass (minced, optional)

½ cup carrots (small diced)

4 tbsp (more to taste) bagoongalamang

1 cup tomatoes (diced)

½ cup sitaw or string beans (small diced)

4 cups Harvester’s Dinorado Rice (cooked)

8-10 pcs petchay leaves (big, blanched)

For the Garnish

2 tbsp green mangoes (thin strips, optional)

2 tbsp carrots (thin strips, optional)

1 tbsp green onions (chopped, optional)


  1. Season pork with salt and pepper. Heat oil in a sauce pan to medium high heat and brown pork on all sides. Add onions, garlic, ginger, lemongrass, carrots and sauté for 5 minutes. Add bagoong and tomatoes and cook for 5 minutes more. Lastly add string beans. Add cooked Harvester’s Dinorado Rice and stir-fry for 5 minutes until all ingredients are mixed well. Wrap in blanched petchay like a spring roll or lumpia tied with carrot strings (optional) Garnished with green mangoes and green onions.
  2. To blanch petchay: Boil salted water and cook petchay leaves for 10 seconds and immediately transfer to ice water to stop the cooking, drain then pat dry with cloth or paper towel.

Breakfast Fried Rice

breakfast fried rice

Welcome Christmas morning with this easy-to-cook take on the popular sinangag. Another huge plus of this recipe is that it only takes a couple minutes to prepare.


For the Fried Rice

¼ cup olive oil (or any oil)

½ cup leftover ham or bacon (medium dice)

1 cup chorizo or longanisa (medium dice)

4 tbsp garlic (minced)

1 cup onions (chopped)

1 whole egg (beaten)

4 cups Harvester’s Long Grain Rice (cooked)

salt and pepper to taste

For the Garnish

2 tbsp green onions (chopped fine, optional)

1 salted egg (slice rounds)

2 pcs tomatoes (sliced thin)


  1.  Heat oil in a pan and cook meat until brown. Add garlic and onions and cook for 2 minutes. Add egg and cook until it becomes scrambled, add rice and mix well.
  2. Garnish Harvester’s long grain rice with salted egg, tomatoes and green onions.

For Chef Lau and Sunnywood, every Christmas needs to be memorable.

He concludes, “Most Filipinos have a pre-set menu for the yuletide season but there are many ways to add an extra punch to our menu—and sometimes the secret lies in the ingredients we didn’t expect to use.”