Bringhe

Considered as the Kapampangan version of the Spain’s paella, Italy’s risotto, and India’s binyari, the bringhe is made up of glutinous rice with chicken cooked in coconut milk, flavored and tinted yellow with turmeric. Natives also call it “kalameng manuk,” or chicken cake because of its chicken adornment.

Usually served in other Kapampangan-speaking town like Bulacan, Nueva Ecija, and Tarlac, the bringhe is prepared and served as a way of showing hospitality to guests especially during special occasions like town fiestas and local holidays. Thus, bringhe is usually cooked in a large skillet as it is usually prepared for a large number of people. While it is being cooked, the skillet is then lined
and covered with banana leaves to prevent the rice from sticking. The joint aroma of the coconut milk and the banana leaves are what seperate the bringhe from its foreign counterparts.

Kapampangans pride themselves in coming up with innovative ideas that they can call their own and use it as a way to attract tourists. They like to come up with major food events like: the Sisig Festival (which was initiated in 2004), making of the longest longganisa, and the feast of tugak (frog); which all celebrate the creative dishes of Pampanga and its indigenous people. Last December of 2007, the Kapampangans proved their flare for talent in making bringhe by making its biggest version in San Fernando; it was reported to have served 2,000 people according to Inquirer.net.

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Ingredients:

2 ea – Skinless Chicken Breast (Julienne)
½ lbs. – Pork Butt (Julienne)
1 cup – Sliced Chinese Sausage
1 tbsp – Minced Garlic
1 cup – Small Diced Red Onion
1 stalk – Crushed and minced Lemongrass
3 tbsp- Olive oil
2 cups Jasmine Rice
2 ea - Bay leaf
1 cup – Coconut Milk
3 ½ cup of Chicken Stock
2 tbsp – Turmeric powder - blend in Chicken stock till incorporated.
2 tbsp – Raisins – Soak in Warm water
Vinegar, Patis, Salt and Pepper to taste.

Procedure:

In a Sauté Pan – Heat half of the Olive oil to the pan, sauté the Pork, Chicken and Sausage till brown, and add half of the Garlic, Onion, stirs in a tbsp. Of Vinegar and fish sauce to taste for a minute a two. Set aside.

In a sauce pan – Heat up the rest of the oil and sauté the rest of the garlic, onion, bay, and the lemongrass, stir in rice  till  colour  is opaque, add salt and pepper to taste, finish with coconut and chicken stock with Turmeric bring to a boil and simmer till done.

Plating:  Scoop enough Rice and mound it to the middle plate, topped it off with the pork, chicken, Chinese sausage mixture.  Add Raisin, micro – green for garnish.  Sprinkle some Sea-salt on top and serve.

Embutido (Pinoy Meatloaf)

Among the many countries that colonized the Philippines years ago, the influence of Spain remains evident in the Filipino culture even up to this day. Aside from introducing Catholicism as a religion, the Spanish people also influenced Filipinos on how to use some of their words; but more importantly, how to prepare and cook their food.

Over the years, different Spanish cuisines have been adapted and many were made into appetizing versions depending on the availability of ingredients in each region and the taste buds of its people. Composed of the provinces: Aurora, Bataan, Bulacan, Nueva Ecija, Tarlac, Zambales, and Pampanga, Central Luzon or Region III is a part of the Philippines that is known to have natives with high regard for flavorful meals, with the Kapampangans noted to have  a natural flair for coming up with delectable meals out of pork meat
like the tocino, sisig, and the pindang, which is their native take on the Spanish longaniza, a sausage similar to a chorizo.

Longaniza is also commonly known as embutido in Spain. It usually contains hashed pork meat, seasoned with spices like black pepper, red pepper, cloves, ginger, garlic, paprika, among many others. Embutido or longaniza is also distinct for being wrapped in a log-like form with the skin of the pig’s intestines.

In the Philippines, however, longaniza is somewhat different from embutido; with longaniza much known to be the pork sausage with pig’s intestines as a wrap, and the embutido more considered as a meatloaf than a sausage because most Pinoy cooks like to and wrap it with an aluminum foil or cheese cloths instead of the skin of the pig’s intestines.

The inclusion of ground pork, whole hard-boiled eggs, carrots, green peas, and hotdogs in the stuffing is what separates the Filipino style embutido from the rest. It can also be served as cold cuts or can be fried until crispy. Pinoy embutido is best served with steaming rice and sweet and sour chili sauce or ketchup as a dip.

Catch us again next week for another  recipe  that you'll surely love. Don't  miss it!