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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.