Bringhe is referred to as the Pinoy adaptation of paella. It is also said that it originates in Pampanga. Bringhe is made up of glutinous rice with chicken cooked in coconut milk, flavored and tinted yellow with turmeric. It is usually serve on special occasions like Fiesta celebration and during Christmas season.
For my version in addition with the above ingredients I also put in chorizo and frozen mixed vegetable. Traditionally bringhe is cooked in a talyasi/large skillet, lined and covered with banana leaves during the final cooking/steaming stage, so the rice does not stick to the skillet. The banana leaves in combination with the sweetness of the coconut gives that special and very Pinoy aroma of bringhe.
1/2 kilo chicken, de-boned, cut in cubes
1/4 kilo pork, boiled, cut in cubes
1 pc. chorizo, sliced, reserved lard
2 cup malagkit, glutinous rice
2 cup regular rice
1 thumb size ginger, thinly cut into strips
1 large size red bell pepper, roasted, cut into strips
2 cup mixed vegetables
1 head garlic, chopped
1 medium size onion, chopped
1 tbsp. turmeric powder
1 cup pure coconut milk
1/2 cup patis, fish sauce
1/2 cup raisin
2 hardboiled eggs, quartered
2-3 pcs. bay leaf
Wash glutinous and regular rice, soak for at least an hour, keep aside. In a large wok, heat chorizo lard and sauté garlic, ginger and onion. Add in chicken and pork stir cook for 2 to 3 minutes or until golden brown, add chorizo, turmeric powder, bay leaf and fish sauce, stir cook for another minute. Add in the drained glutinous and regular rice, stir cook for 2 to 3 minutes or until the sauce has infused to the rice. Add 3 cups of water and coconut milk, bring to a boil and simmer for 2 to 3 minutes stirring occasionally, add more water if required. Add in the roasted bell pepper, mixed vegetables and raisins, mix thoroughly. Now flatten the rice into a mound, cover with banana leaf then with the lid. Set the stove heat to the lowest possible setting and steam cook for 30 to 45 minutes. When done serve in a platter garnish with quartered egg.
See other related paella recipe:
Do you have to put banana leaf under the rice mound or just on top to cover the rice?ReplyDelete
For this recipe I covered it with banana leaf only and have the stove set to the lowest possible setting. To reduce burning (tutong) banana leaf can be placed at the bottom specially if cooking bigger volume, this is done at the final stage of cooking (inii-in.ReplyDelete
In Iloilo this is called arroz valenciana. The procedure and ingredients is exactly the same. Mom also add some chicken liver, gizzard and green peas. Often prepared on special ocassion.ReplyDelete
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Hi Anonymous, yes they are referred to or called as valenciana on most part of the country...ReplyDelete
This seems to be delectable,instead of the usual tomato sauce for the Spanish version, turmeric is used instead...YummyReplyDelete
I always learn something new from your blog :) I had never heard of bringhe before, but I have heard of Arroz Valenciana. Never tried cooking it though. Maybe it's time to try. Thanks ut-man!ReplyDelete