Rice and shine! Bringhe is a dish of yellow rice, a celebratory dish in many Southeast Asian countries, including ours. Turmeric gives the rice its golden yellow hue while the chicken or pork lends it a savory flavor that will satisfy any palate. Bringhe isn’t only done in Pampanga but also in the Tagalog provinces of Bulacan and Laguna. Try it and turn the humble rice into a sumptuous treat!
- Oil for sautéing
- 100g onion, chopped
- 3 garlic cloves, minced
- 4 thumb-sized turmeric, peeled and grated
- 2 chicken livers, minced
- 3 whole chicken wings
- 30 ml PAMANA fish sauce
- 1 liter PAMANA coconut milk
- 500 ml water or chicken broth
- 500 g glutinous rice, rinsed
- banana leaves for cooking, washed and steamed
- Heat a tablespoon of oil in a kawali (wok) over medium-high heat. Sauté the onion, garlic, and turmeric.
- Add the chicken wings and sear until golden brown on all sides.
- Add in chicken liver. Season with fish sauce and cook until the smell of the sauce disappears.
- Pour in the coconut milk and water and bring to a boil.
- Stir in the washed rice. Reduce the heat and keep stirring until the mixture has thickened and the rice has absorbed all the liquid, about 30 minutes.
- In a separate kawali or wok, place three layers of steamed banana leaves. Pour the cooked rice over the leaves and cover with two more banana leaves.
- Cook over low heat for another hour, until it forms a toasted and crisp layer at the bottom. In the Philippines, where the dish originated, Bringhe was traditionally cooked over the stove, but this step may also be done in the oven.
- Remove the top layer of leaves and serve the dish straight from the wok. Or you may remove entirely from the wok and slice it like a pizza before serving.