Bringhe recipe is the Philippines native paella made of glutinous rice (malagkit) and a concoction of meat and seafood cooked in coconut milk, colored and flavored with turmeric. Turmeric is used as it is more abundant in Asia compared to saffron that is used in the mediterranean. Depending on the region, bringhe recipe might slightly differ.
Bringhe usually served during special occasions like Christmas or fiestas. My moms’ business was food catering and it was one of the popular dish in her menu. So guess what, we were lucky to have it whenever they made it.
Thanksgiving and Christmas is a few months away but before we know it, it is around the corner. If you’ve never made this dish before and plan to serve it for the holidays – try it now. Come Christmas you’ll be an expert in making this recipe. Don’t be intimidated by the long instructions. I have it very detailed for people who don’t normally cook.
Bringhe is not just for the holidays…
This dish is very easy to make so I don’t understand why it is only made on special occasions. I have revised my mom’s bringhe recipe to use less coconut milk. Anytime a recipe calls for coconut milk I seem to use less than what is called for. Coconut milk is too rich and I don’t enjoy my food when the consistency is heavy. Due to its richness (nakakasuya – Filipino term) I end up eating less which is probably good.
If your taste buds is like mine you may adjust how much coconut milk you add to this dish. Traditionally, bringhe is cooked with banana leaves at the bottom of the pan and the top covered with banana leaves too. If you watch my video, it was cooked in a non-stick pan. Once I was done it was transferred in banana leaves and returned to the pan with the banana leaves at the bottom. I have heat at low for 3 to 5 minutes. For a crusty bottom raise the heat to high for a minute or two but don’t burn it. This step is optional.
Watch my video How to Cook this Bringhe Recipe
- 1/2 small red bell pepper cut into strips
- 1/2 small green bell pepper cut into strips
- 1 small carrot cut diagonally ¼ inch
- 5 oz Kielbasa Smoked sausage or Chorizo de Bilbao cut diagonally ¼ inch
- 5 oz ham cut into cubes
- 1 small onion chopped
- 4 cloves garlic minced
- 3-5 pieces chicken thigh or wings
- 1 tablespoon fish sauce
- 1 cup glutinous rice
- 1 cup coconut milk
- 1 cup chicken broth
- 2 bay leaves
- 1/4 cup raisins
- ¼ cup green peas
- 3 thumb size turmeric (chopped & place in a cheese cloth bag) or ¾ teaspoon turmeric powder
- salt and pepper to taste
- 2 hard-boiled eggs quartered
- 3 tablespoons olive oil
- banana leaves wilted
Run banana leaves thru your stove to wilt. Set aside.
In a pan heat oil over medium heat. Saute red and green bell peppers for a minute. Remove from pan and set aside.
Fry carrots for a minute and half. Drain oil and remove from pan. Set aside.
Fry ham until lightly brown and remove from pan. Set aside.
Saute onion for 2 minutes or until translucent.
Stir-in garlic and cook until golden.
Add chicken and cook until light brown.
Toss-in glutinous rice and add fish sauce. Mix well.
Pour coconut milk and chicken broth. Stirring occasionally.
Toss-in turmeric in bag and bay leaves. Season with ground black pepper.
Let it simmer until rice is cooked and liquid is reduced.
Add in cooked green and red bell pepper, carrots, chorizo or kielbasa sausage, ham. Stir-in green peas and raisins. Blend well and cook for another 3 to 5 minutes.
Remove turmeric bag and bay leaves.
Salt and pepper to taste.
This last step is optional. For a traditional Bringhe, transfer cooked mixture on banana leaves and place back in pan. Cover top with banana leaves then lid. Adjust heat to low and cook for 3 to 5 more minutes. Raise heat for a minute for a crusty bottom (tutong). It will easily burn so stand by your stove.
Turn off heat.
Before serving spread quartered eggs. Serve it in the pan if you like. Enjoy!
- If you prefer Bringhe that is so rich you may add another 1/2 cup coconut milk to this recipe.
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