Bringhe is the perfect one dish dish for all your special occasions! Made from greasy rice, chicken, chorizo de bilbao, vegetables and coconut milk, this Filipino-style pilaf is charming, delicious and definitely a favorite of the people.
No camping party or celebration is complete without the menu. Growing up in Tarlac, I always looked forward to festivals, anniversaries or holidays because that meant a big fan of this Filipino-style paella.
Now that I am older and have learned to cook this dish myself, I wonder why it is mostly for special occasions when it is so easy to make and relatively inexpensive ingredients are used. This is the perfect dinner for a busy Saturday night as it bakes in a pan and is ready in an hour!
What is Bringhe?
Barangay, which is said to have originated in the northern province of Pampanga, is the site of the Spanish Paila in the Philippines. While the latter is made from Bomba or Arborio rice which tastes like saffron, our local version is greasy rice cooked in coconut milk and turmeric powder, which gives it its own distinct flavor and color.
The rice dish can be a simple case of chicken, chorizo de bilbao, carrots, green peas, and raisins as we have the recipe below or a wide array of different meats, seafood and vegetables. Make it extra special with the selection below!
Boneless or boneless chicken
Chorizo de Bilbao
Chicken liver and gazard
Garnishes such as hard boiled eggs, carrot blossoms, and bell peppers are often used for offerings.
The prescription calls for unwashed rice. If you prefer to wash the rice, be sure to remove it from the sieve thoroughly as excess moisture can affect consistency and make it very wet or damp.
The dish traditionally uses chicken bones, but I prefer to use boneless chicken because it is easier to eat without bones.
Turmeric powder is added for flavor and color. If you wish, you can substitute the powder with a thumb-sized piece of fresh turmeric or lucerne. Peel a squash, grate it and squeeze the juice.
When the liquid is mostly absorbed, cover the rice mixture with banana leaves and then cover tightly to add perfume and seal in heat.
The best part of the yellow in my opinion is what is called “Socrates” or the dry crust below. Once the rice is soft, transfer to a large pan covered with banana leaves. Cover with banana leaves, and cook over medium heat until a crust forms on the bottom.
How to serve and store
Bringe is usually offered for town fests, noche boina, and other special gatherings, as well as for other Campingan favorites, such as sepoy egg and tabuk-tabuk.
For food safety, do not keep the dish at room temperature for more than 2 hours as it contains coconut milk which can spoil quickly especially in hot weather.
Store leftover air in a closed container and refrigerate for 3 days or freeze for 2 months.
Reheat the same portion in the microwave at 2 to 3 minute intervals until heated. For larger serving, transfer to oven-protected dish, cover with film, and preheat to 350 F oven.