Bringhe Recipe

 How To Cook Bringhe?

Brighe Recipe – There are heaps of incredible tasting dishes that came from the Kapampangan luxuries, and one of them is the Bringhe Recipe. It is the nearby form of the world-popular "Arroz Valenciana," which started from the northern piece of the Philippines in the area of Pampanga. 

Bringhe is comprises of glutinous rice, and afterward we will cook it with a blend of coconut milk, should be new for a more delectable outcome. We use turmeric powder, otherwise called "luyang dilaw," as a food tone, to make it yellow. Moreover, turmeric gives a particularly tasty flavor to Bringhe. We at that point cover it with banana leaves until it is cook-through. The leaves supplement this dish, which offers a sweet and grand fragrance.

Bringhe Recipe is normally served by Kapampangans during uncommon events like occasions and town holidays to show accommodation to their visitors. They are thinking about that this dish is such a group pleaser. The majority of the guests in the region consistently request this flavorful Pampanga's delicacy.

Bringhe Ingredients And Cooking Procedure:

PREP TIME18 mins

COOK TIME55 mins

TOTAL TIME1 hr 13 mins

COURSERice

CUISINEFilipino

SERVINGS3 people

CALORIES290 kcal

INGREDIENTS

• 1/2 kilo boneless and skinless chicken meat sliced into cubes
• 2 pcs chorizo bilbao sliced into half inch thick
• 1 medium onion thinly sliced
• 1 red medium bell pepper sliced into strips
• 1 green medium bell pepper sliced into strips
• 1 1/4 cup glutinous rice
• 3 cloves garlic minced
• 1/2 tsp turmeric powder
• 1/2 cup raisins
• 1 cup chicken broth
• 1 can 400ml coconut milk or 1 1/2 cups freshly squeezed coconut milk
• 1/2 cup raisins
• 2 1/2 tbsp Patis fish sauce
• 1 tbsp Canola oil
• 1/2 tsp black pepper
• salt to taste
• 3 eggs hard-boiled, peeled and quartered
• banana leaves must be wilted to be used for cooking finale.

INSTRUCTIONS

 

• Utilizing an enormous wok, heat oil, at that point include all chime peppers, at that point saute until the ringer peppers are delicate yet at the same time firm at that point eliminate from the wok and put in a safe spot.
• Include the chorizo bilbao and Fry until daintily earthy colored hued then eliminate from the wok and put in a safe spot.
• In the wake of eliminating the bilbao, include onions, next add the garlic and cook for 2 minutes at that point include the chicken and pan fried food, until softly sautéed around 5 minutes.
• Include Patis(fish sauce) to the chicken and blend at that point keep on fricasseeing for 3 minutes.
• Include glutinous rice and blend well at that point mix for 2 minutes.
• Pour the chicken stock and coconut milk at that point include raisins, chorizo bilbao and the red/green ringer peppers.
• Spread the turmeric powder into the combination at that point mix to completely blend the powder.
• Include salt and pepper as indicated by your taste.
• Cover until it bubbles, it will take around 5 minutes, try to mix infrequently to try not to consume at the lower part of the wok.
• Carry the warmth to low fire and keep on cooking, covered for around 15 minutes.
• At the point when Bringhe is almost dry, slice the banana leaves to cover it until glutinous rice is completely cooked will take around 10 mins.
• Move Bringhe onto serving plate at that point beautify with the quartered eggs on top.
• Serve while it's hot.

NUTRITION

Serving: 100gCalories: 290kcalCarbohydrates: 33gProtein: 18gFat: 8gCholesterol: 50mgSodium: 55mgPotassium: 185mgFiber: 2gSugar: 10gVitamin A: 250IUVitamin C: 6.6mgCalcium: 1050mgIron: 1.3mg

Bringhe is a delightful Kapampangan delicacy, the Pampanga's variant of the world well known "Arroz Valenciana"