Bringhe Biringhi Recipes
BRINGHE (BIRINGHI)
Bringhe, which is said to have originated from the northern province of Pampanga, is the Filipino's indigenization of the Spanish paella. It is traditionally made with glutinous rice cooked in coconut milk and turmeric powder for distinct flavor and color.
Provided by Carlo
Categories Chicken
Time 1h24m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a wide, thick-bottomed skillet over medium heat, heat oil. Add bell peppers and cook for about 30 seconds or until tender yet crisp. Remove from heat and set aside. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned. Remove from heat and set aside.
- In the skillet, add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, for about 4 to 5 minutes or until color changes and lightly browns. Add fish sauce and continue to cook for 1 to 2 minutes.
- Add rice and cook, stirring regularly, for about 2 to 3 minutes. Add coconut milk, broth, chorizo de macau, raisins, green peas, and bell peppers. Add turmeric powder and stir to combine. Season with salt and pepper to taste. Bring to a boil for about 3 to 5 minutes, stirring occasionally.
- Lower heat, cover and simmer for about 10 to 15 minutes. When the rice is almost dry, cover with banana leaves and continue to cook for about 10 to 15 minutes or until rice is fully cooked and begins to form crust at the bottom. Transfer rice onto serving platter and garnish with egg.
Nutrition Facts : Calories 729.2, Fat 36.8, SaturatedFat 21.4, Cholesterol 172.5, Sodium 755.4, Carbohydrate 63.8, Fiber 4.3, Sugar 15.1, Protein 37.3
BRINGHE
The combination of chicken, prawns, and ham in coconut milk with sweet rice and curry powder gives this Filipino dish its distinctive flavor.
Provided by lola
Categories Filipino Recipes
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Season with the curry powder and stir to evenly coat. Add the chicken and stir. Cover the skillet and cook for 2 minutes. Stir the prawns into the mixture and cook another 2 minutes. Add the ham and bay leaves; season with salt and pepper and mix thoroughly. Again cover the skillet and cook another 2 minutes.
- Pour the coconut milk into the skillet. Add the rice and stir. Reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. Serve hot.
Nutrition Facts : Calories 290.9 calories, Carbohydrate 11.7 g, Cholesterol 77.3 mg, Fat 19.1 g, Fiber 1.3 g, Protein 18.4 g, SaturatedFat 10.8 g, Sodium 384.4 mg, Sugar 1.2 g
BRINGHE (FILIPINO PAELLA)
This recipe is thought to be a Filipino version of the Spanish Paella and is popular in the northern provinces of Bulacan and Pampanga, north of Manila. The use of cayanne pepper is not traditional but is used to give balance to the recipe.
Provided by Member 610488
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large wok or shallow frying pan, and stir fry the onions, garlic and the chilies for two minutes.
- Add the chicken pieces and fry until chicken is browned on all sides, Add the chorizo and ginger. Stir fry for 1 minute and then add the rice and cayenne pepper.
- Stir thoroughly and stir fry for one minute. Add the nam pla and the coconut milk. Bring to a boil then add the bay leaf. Stir again thoroughly.
- Lower the heat and cover with aluminum foil. Put the lid on top of the foil tightly and simmer for 20-25 minutes.
- Uncover and adjust the seasonings. Lay the bell peppers on top of the rice and again cover tightly. Allow the dish to rest covered for 5 minutes. Garnish with the egg quarters.
Nutrition Facts : Calories 1141.7, Fat 74.6, SaturatedFat 47.1, Cholesterol 221, Sodium 501.3, Carbohydrate 78.2, Fiber 8.3, Sugar 18.9, Protein 43.9
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