Chef Claude Tayag’s “From a Kapampangan Palate to an Artist’s Palette: An Update on Four Pampango Dishes”


Course Appetizer, Snack
Cuisine Filipino


  • 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.


  1. In a non-stick frying pan, sauté garlic and onion and add glutinous and regular rice and continue sautéing.
  2. Pour in chicken stock and coconut milk. Add the turmeric extract. Season with patis and pepper.
  3. Simmer over low heat until rice is cooked, stirring occasionally.
  4. When rice is cooked, divide into 1/3 cup portions.
  5. Place each portion on a banana leaf and flatten into approximately 3” medallion.
  6. 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).
  7. Top each one with a teaspoon of taba ng talangka.
  8. Sprinkle with chopped chives and top with fried crablets.

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