Tuesday, January 31, 2012
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.
Catch us again next week for another recipe that you'll surely love. Don’t miss it!
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.
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.