Asian cooking
- Lo mein, not chow mein
- Tuna and tofu stir fry
- Beef & Sausage Fried Rice
- Beef con tokwa
- Chinese tea eggs and roast chicken
- Chicken and cabbage spring rolls
- Speedy’s winter melon soup
- Tofu with three sauces… and cilantro
- Mapo Tofu, take 2
- Chicken fillets with hoisin sauce
How to cook
- Fried tokwa (firm tofu)
- Rib-eye steak
- Aromatic (and tastier!) spring roll wrappers
- Low fat, low sugar diet
- Pinoy pesto
- Oven-grilled breaded chicken
- Pork siomai (steamed dumplings), pearl balls and lumpiang shanghai (fried spring rolls)
- The how-to-cook series
- Stages in beating egg whites
- Stuffing a duck with aromatics
Recent Comments
Bringhe
Bringhe is a chicken, rice and coconut milk casserole. There are many versions available. Some use Spanish chorizo; others do not.
In my version of this classic Filipino recipe, I used bawang na mura (spring garlic or garlic leaves), pork meat and kakang gata (thick coconut cream or the first extract, as opposed to thin coconut milk). I used the grated meat of two coconuts to get two cups of kakang gata.
To make the first extract, place the grated coconut in a bowl. Add 1/4 c. of warm water. Place the coconut meat on a clean katsa (cheesecloth), roll and squeeze until the milk is extracted.
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6 Responses to “Bringhe”
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we call it Valenciana in Iloilo.
faith,
i lived in iloilo for 2 yrs, i dont think Valenciana is cooked with gata. although it has rice, and they use the malagkit, not the ordinary rice.
interesting. Guess you left out the fresh turmeric.
really… or did you just wanted to create a link to your site? i deleted the url, you know.
hi Ma’am! I tried your recipe and it was a hit! My husband loved it… Actually nung una po I was a little hesitant to try it kasi yung husband ko is not like me who always try to experiment on food. Before kasi kinakain lang nya yung mga nakasanayan lang nyang kainin. Pero nung naging asawa na nya ko I always make it a point to make him eat all those food na di nya kinakain by serving it or cooking it the way na mukhang interesting. Or I cook it tulad ng mga favorite nyang food. Like okoy, gustong-gusto nya yun, tpos di sya kumakain ng okra. I made okoy made of okra, so without him knowing napakain ko sya ng okra. hehe… sorry po parang nasobrahan na naman kadaldalan ko.
By the way po pala I used luyang dilaw for color. Kasi po sa amin dito sa Pampanga yung bringhe nilalagyan nila ng luyang dilaw and chicken yung usual na ginagamit nila, yung iba nga tawag nila sa bringhe is ‘kalame manok’ or in tagalog, kalamay na manok…
Thanks for this other version of bringhe, nagkaron ng variety ang isa sa aming all-time favorite. Thanks and more power!
Hi Ms. Connie,
I just love making dishes with the rice already incorporated for they turn out as convenient, filling and delicious one dish meals. Various versions of Paella, Jambalaya or Kiampong are always on my menu during family gatherings and potlucks.
I specially love cooking with coconut milk so it is with much delight that I found this recipe and will try this recipe come the Chinese New Year (I am not Chinese but the event is another good excuse
to cook something special).
I was just wondering whether the dish will keep well for it has coconut milk in it which is cooked only for a very short time? (could this dish be brought to a picnic?)
Thanks so much for this wonderful website. It has provided me and numerous others with tons of new ideas and new recipes to try out. I use your site to plan my menu almost everyday by simply browsing the Random Recipes or the Recent Comments section.
More power and God bless!!!