📝 About This Recipe
Hailing from the culinary capital of the Philippines, Bringhe is a majestic heirloom dish that marries the earthy richness of turmeric with the velvety sweetness of coconut milk. Unlike its Spanish cousin, this Kapampangan specialty uses glutinous rice to create a decadent, sticky texture that is both savory and aromatic. Adorned with vibrant vegetables, boiled eggs, and raisins, it is a celebratory centerpiece that embodies the festive spirit of a Filipino fiesta.
🥗 Ingredients
The Rice Base
- 2 cups Glutinous Rice (Malagkit) (rinsed and drained)
- 1 cup Long-grain White Rice (provides a better texture balance)
- 2 cups Coconut Milk (First Press) (fresh is best, but canned works well)
- 1.5 cups Chicken Broth (low sodium preferred)
Proteins and Aromatics
- 500 grams Chicken Thighs (boneless, cut into bite-sized pieces)
- 1 piece Chorizo Bilbao (sliced diagonally; adds smoky depth)
- 2 tablespoons Turmeric Powder (or 3 tbsp fresh grated turmeric for better flavor)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (chopped)
- 1 inch piece Ginger (julienned to remove gaminess)
- 2 tablespoons Fish Sauce (Patis) (adjust to taste)
Vegetables and Garnish
- 1/2 each Red and Green Bell Peppers (sliced into strips)
- 1/4 cup Raisins (for bursts of sweetness)
- 2 pieces Hard-boiled Eggs (sliced into wedges)
- 2 large sheets Banana Leaves (wilted over an open flame for lining the pan)
👨🍳 Instructions
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1
Gently pass the banana leaves over a low stove flame for a few seconds until they become shiny and pliable. Line a large, heavy-bottomed pan or a traditional 'tala' with the leaves, letting them hang over the edges slightly.
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2
In a separate large wok or deep skillet over medium heat, sear the chorizo slices until they release their reddish oils. Remove the chorizo and set aside, leaving the oil in the pan.
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3
In the same pan, add the chicken pieces. Brown them for about 5-7 minutes until golden. Season lightly with a pinch of salt and pepper, then remove and set aside.
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4
Sauté the onion, garlic, and ginger in the remaining fat until the onions are translucent and the garlic is fragrant.
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5
Stir in the turmeric powder (or fresh turmeric) and cook for 1 minute to bloom the spice and release its vibrant yellow color.
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6
Add both types of rice to the pan. Stir constantly for 2-3 minutes to ensure every grain is coated in the turmeric oil; this 'toasting' prevents the rice from becoming mushy.
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7
Pour in the coconut milk, chicken broth, and fish sauce. Bring the mixture to a gentle boil while stirring to prevent the bottom from scorching.
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8
Once boiling, lower the heat to a simmer. Fold the seared chicken, chorizo, and half of the bell peppers and raisins into the rice mixture.
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9
Carefully transfer the mixture into your banana-leaf-lined pan. Spread it out evenly.
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10
Cover the pan tightly with another piece of banana leaf or a lid. Cook on very low heat for 25-30 minutes. You are looking for the rice to absorb all the liquid and become tender.
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11
Check the rice; if it is still slightly hard, sprinkle a tablespoon of water or coconut milk and cook for another 5 minutes.
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12
During the last 5 minutes of cooking, arrange the remaining bell peppers and raisins on top. If you like a 'socarrat' (the burnt bottom layer called 'tutong'), increase the heat to medium-high for the final 2 minutes.
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13
Remove from heat and let it rest, covered, for 10 minutes. This allows the steam to finish the texture perfectly.
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14
Garnish with the sliced hard-boiled eggs before serving directly from the pan for a rustic, festive look.
💡 Chef's Tips
Use a mix of glutinous and regular rice to achieve the perfect 'chewy but not mushy' consistency characteristic of authentic Bringhe. Do not skip wilting the banana leaves; they provide a subtle tea-like aroma that is essential to the dish's flavor profile. If you prefer a richer taste, use 'Kakang Gata' (the first thick extraction of coconut milk) for the entire liquid portion. To get the coveted 'tutong' (crispy bottom), listen for a faint crackling sound toward the end of cooking and smell for a toasted (not burnt) aroma. Fresh turmeric is significantly more aromatic than powder; if using fresh, pound it well to extract the juice.
🍽️ Serving Suggestions
Serve with a side of Atchara (pickled papaya) to cut through the richness of the coconut milk. Pair with a cold glass of fresh Calamansi juice or Lemongrass tea. Traditionally served during town fiestas alongside other Kapampangan classics like Sissig or Kare-Kare. A dash of extra fish sauce with crushed siling labuyo (bird's eye chili) on the side is perfect for those who like heat. Enjoy as a heavy lunch or a main festive dinner course.