Recipes
Bringhe
14
May
May
Chef Claude Tayag’s “From a Kapampangan Palate to an Artist’s Palette: An Update on Four Pampango Dishes”
Bringhe
Ingredients
- 1 tablepoon minced garlic
- 1/2 cup chopped onion
- 1 cup glutinous rice, presoaked in water for 30 minutes
- 1 cup regular rice
- 2-3 cups fish or chicken stock
- 2 cups coconut milk (KAKANG GATA)
- 50 g turmeric grate finely and soak in ½ cup water. Press and run through a fine strainer to get the extract.
- patis (fish sauce) and pepper to taste
- Claude ‘9 Taba ng Talangka
- chopped chives
- crablets – seasoned with Claude ‘9 Inasal marinade, dredge in MAYA All Purpose Flour, then deep fried.
Instructions
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In a non-stick frying pan, sauté garlic and onion and add glutinous and regular rice and continue sautéing.
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Pour in chicken stock and coconut milk. Add the turmeric extract. Season with patis and pepper.
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Simmer over low heat until rice is cooked, stirring occasionally.
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When rice is cooked, divide into 1/3 cup portions.
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Place each portion on a banana leaf and flatten into approximately 3” medallion.
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Heat a skillet and place the banana leaf-lined bringhe cakes. Cook until some charring appears on the leaves’ edges, producing a golden brown crust to form at the bottom of the bringhe (called tutóng).
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Top each one with a teaspoon of taba ng talangka.
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Sprinkle with chopped chives and top with fried crablets.