Sunday, January 23, 2011


Our hosts for this month's KCC challenge, Jen , Maribel and Tressa wanted us to cook food that answers the question, "What Filipino dish (savoury or sweet) would you like to have on your birthday?" To be honest, I had a hundred dishes running through my mind, but due to time and budget constraints (haha!) I had to choose this dish that I tasted about 10 years ago but haven't had the chance to eat again...Bringhe.

So what exactly is friend described it as the Kapampangan version of Paella, it also resembles another dish, Arroz ala Valenciana that my grandmother used to cook. Being a rice girl, it's no wonder that I've been on some sort of a quest to find a recipe for it, not just any recipe mind you, but I wanted a recipe that I'm fairly sure will be delicious. I was browsing through the internet and some Filipino cookbooks that I had when I remembered that I had a cookbook by Chef Gene Gonzales whose family is Kapampangan, his Cocina Sulipena, Culinary Gems from Old Pampanga is a treasure trove of history, illustrations, and photographs that opened my eyes to life in the finer families during those times. I knew I had a winner bringhe recipe so I decided to use it as a guide...I didn't follow all of it exactly but made it my springboard for this recipe:


Chicken Thighs 1/4 kilo
Pork Belly 1/4 kilo
*Vinegar 1/4 cup
Patis (Fish Sauce) 2 tablespoons
Garlic, roughly chopped 2 cloves
Black pepper, cracked
* I used my favorite Pinakurat vinegar

Wash chicken and pork. Preheat pan with oil brown chicken and pork pieces. Add vinegar, patis, garlic, cracked black pepper and just enough water to cover. Cook over low fire until pork is tender( add more water as necessary to tenderize meat) and the liquid has almost dried up. Set aside. This step can be done the day before and the meat refrigerated for use the next day.

Glutinous Rice (Malagkit) 1/4 kilo
White RIce 1/4 kilo
Red Onion, small dice 1 piece
Lemongrass 1 stalk
Bay Leaf 1 piece
Coconut Milk 1 cup
Chicken Stock 2 cups
Ground Turmeric 2 teaspoons
Chinese Sausage, sliced 2 pieces
Raisins 1/4 cup
Black pepper, cracked

Soak Glutinous Rice and White rice in water. Pound the white part of the lemongrass and slice thinly. Dissolve ground turmeric in coconut milk. Preheat pan with oil, saute onions until translucent and fragrant. Add cracked bay leaf, lemongrass and rice. Add coconut milk and chicken stock. Stir once in a while to prevent rice from sticking on pan. Season with patis and black pepper. When rice is done, Line another pan with banana leaves, transfer cooked rice and stir in the cooked meats, sliced sausages and raisins. Season to taste. Cover and cook for 15 minutes. Serve hot.

The texture of the rice reminds me of risotto, only richer because of the coconut milk. Delicious!

I'm so happy with this recipe, I like that the meats were cooked separately instead of with the rice so that it was delicious even on it's own. Oh and this is the first recipe that I've tried from that cookbook, and this certainly isn't the last!
Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney, who are passionate about th Filipino culture and its colorful cuisine.
Each month we will showcase a new dish with their family recipes. We hope you find the same passion and love for Filipino food as we do.
If you are interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment--we would love to hear from you!


Skip to Malou said...

looks good and definitely a "special" dish that truly worthy for a birthday celebration. I've never had bringhe before to be honest. I thought it was like paella but when i read through the ingredients, I was surprised to see the inclusion of gata??? hmmm now im curious.

great post, thanks for sharing... cheers!

eatmarvin said...

Hi Chef_D! I think I tried the Binghe just once before. It was really like paella. It looks really tasty. :)


I've never heard of the dish but I will definitely try it sometime. I do love Pinakurat vinegar :)

♥peachkins♥ said...

That's a fantastic looking bringhe!

A cupcake or two said...

You know I have only ever tried this dish once and absolutely loved it. Wow you used Pinakurat. ahahahaha Thats my favourite vinegar to use. Nice dish..

TaGa_Luto said...

Hi, Chef D!! I've heard this dish but has never tried them nor attempted to make it. But now that you have posted this, it'll definitely be in my to do list=;) BTW i love your shots!

Wok with Ray said...

I like most of the ingredients you have in there; it's very Southeast Asian. I am now very curious about this dish and will definitely make it. Thanks for choosing this dish and giving me the idea.

Tangled Noodle said...

Fabulous choice and a gorgeous dish! I've made this only once but have been meaning to try again - I do love the texture and flavor of bringhe. Thanks so much for sharing your recipe!

mommy j said...

Hi! I've never eaten or heard of this dish before, so thanks for introducing me to it. I'm rice girl too, so I would try it one day;-) It's nice to have tried a dish that's lingering in your mind - what a treat like a birthday surprise! Thanks for joining the fun.

PS.The name Bringhe looks familiar and I might have seen it in Nora Daza book.

Annie said...

would you believe the last time i made bringhe was 20 years ago?? it's about time i put this on my to-do list! thanks for the recipe dahlia!

Tita Flips said...

I am so curious about this dish and I would definitely try this. Thanks for posting this!

Olive said...

I've seen this dish in recipe books but I have never had it; it looks delicious, I hope to try this sometime :)

Kris Ngoei said...

Binghe resembles the Thai sticky rice with bbq pork or fried chicken, a Thai favorite! But I would say Binghe is more appealing, wish I could try it :-)

cusinera said...

Thanks for posting this dish, my brother in law gave me a recipe but I haven't tried it yet...but yours looks really good! Will try this out kakagutom!

oggi said...

Your bringhe looks beautiful and yummy.

I also didn't know bringhe until a year ago when I made it for the first time. It actually is closer to the Indian rice dish brinje than paella though.

Smarla said...

woooow! looks amazing :) i'll definitely try this recipe too :D i don't think ive tried bringhe or i didn't know it was bringhe

Joy said...

That looks wonderful. I never heard of this dish.

Cherrie Pie said...

Though I've heard of this dish, I've never had it before. I love the looks of it.

Trixie Torralba said...

tita, this looks yummy! :)