Bringhe Food

BRINGHE (FILIPINO PAELLA)

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.

BRINGHE (BIRINGHI)

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.

BRINGHE

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.