Let’s Go Cook: Bringhe, The Kapampangan Paella


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Each Philippine province has a dish to be proud of. Batangas has Bulalo, Cebu has Lechon, Ilocos has its empanada, and the list goes on and on and on. If you ask people what Pampanga’ s specialty dish is, they will probably say Sisig in a heartbeat. But, did you know that Sisig is not the only dish Pampanga can be proud of. Have you heard of Bringhe? If not, then you’re in for a tasty treat.

Bringhe is a famous dish that originated in Pampanga. It has been regarded as a simpler version of the Spanish Paella as takes a lot less time to prepare and cook. Normally, this dish is served just for special occasions. But why stop there? Since it’s not that hard to make, why not cook one now?

Ingredients

  • 1 tablespoon oil
  • 1 small red bell pepper, seeded, cored and cut into strips
  • 1 small green bell pepper, seeded, cored and cut into strips
  • 2 pieces (5 ounces) chorizo de bilbao, sliced into ½ inch thick
  • 1 medium onion, peeled and sliced thinly
  • 3 cloves garlic, peeled and minced
  • 1 pound boneless, skinless chicken thigh meat, cut into 1-inch cubes
  • 1 tablespoon fish sauce
  • 1 cup glutinous rice
  • 1-1/2 cups coconut milk
  • 1 cup chicken broth
  • ½ cup raisins
  • ½ teaspoon turmeric powder
  • salt and pepper to taste
  • 2 eggs, hard-boiled, peeled and quartered

Additional Equipment

  • banana leaves, wilted

Instructions

  1. In a wide, thick-bottomed skillet over medium heat, heat oil. Add bell peppers and cook for about 30 seconds or until tender yet crisp. Remove from heat and set aside. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned. Remove from heat and set aside.
  2. In the skillet, add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, for about 4 to 5 minutes or until color changes and lightly browns. Add fish sauce and continue to cook for 1 to 2 minutes.
  3. Add rice and cook, stirring regularly, for about 2 to 3 minutes. Add coconut milk, broth, chorizo de bilbao, raisins and bell peppers. Add turmeric powder and stir to combine. Season with salt and pepper to taste. Bring to a boil for about 3 to 5 minutes, stirring occasionally.
  4. Lower heat, cover and simmer for about 10 to 15 minutes. When the rice is almost dry, cover with banana leaves and continue to cook for about 10 to 15 minutes or until rice is fully cooked and begins to form a crust at the bottom. Transfer rice onto serving platter and garnish with egg.

Quite easy, right? Gone are the days of looking at Paella as an ‘occasion food’ because you have the power (and probably, the time) to make it whenever you want to. More so, you get a grasp of how a true Kapampangan food tastes like.


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