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FILIPINO FLAVORS: Bringhe (aka Valenciana)

Bringhe (aka Valenciana)

Serves 8 to 12

 

  • 2 tablespoons minced garlic
  • 1 cup chopped red onion
  • 1/2 kilo boneless chicken breast, cut into 1/4-inch strips  
  • 2 pieces chorizo Bilbao, sliced thinly 
  • 1/4 cup patis, or more if necessary
  • 2 teaspoons turmeric powder 
  • 4 cups glutinous rice, pre-soaked in water for 1 hour
  • 4 cups chicken stock 
  • 2 cups kakang gata (coconut milk)
  • banana leaves
  • 1 teaspoon cooking oil
  • 1/4 cup raisins
  • 1 medium red bell pepper, cut into 1/4-inch thin strips
  • hard-boiled quail eggs

 

1. In a nonstick frying pan, sauté garlic and onion. Add chicken and chorizo. Season with patis and turmeric powder. Set aside 1/4 of mixture for topping. Add to pan glutinous rice and continue sautéing.

2. Pour in chicken stock and coconut milk. Allow to simmer over low heat stirring continuously until rice is almost cooked (still al dente and wet). Add some more stock if necessary.

3. In a separate cooking pan, line the bottom with banana leaves. Transfer the bringhe to the pan and cover. Cook further over low heat. When the leaves start to burn a bit, the bringhe should be ready.

4. To make bringhe into pizza-like servings, measure 1 cup cooked bringhe. Brush cooking oil in a small non-stick pan (15 centimeters in diameter used for frying egg). Place bringhe in pan and flatten with the back of a spoon. Spread on top some cooked chicken, chorizo, raisins, bell pepper, and hard-boiled quail eggs cut in half. Fry over very low heat until a crisp golden brown bottom (tutong) is formed. Check doneness periodically by lifting with a silicon spatula an edge of the flattened bringhe.

 

COOK’S NOTE:

Considered a special occasion or fiesta dish and probably the only rice cake that’s savory, this traditional Kapampangan dish is presented like a pizza in this version. Cut it into slices to get a good amount of toppings, rice, and the much-coveted tutong.

 

This recipe first appeared in FOOD Magazine, June-July 2014 issue

Styling by Claude Tayag 

Photo by Ian Castañares