Friday, November 6, 2015

RECIPE: Bringhe by Chef Claude Tayag

The Maya Kitchen and Chef Claude Tayag shares this Bringhe recipe. Bringhe is a Kapampangan dish similar to paella and arroz ala valencia. It is a rice dish with meat and vegetables.




BRINGHE
 
Ingredients:
 
1 tablepoon                minced garlic
1/2 cup                       chopped onion
1 cup                          glutinous rice, presoaked in water for 30 minutes
1 cup                          regular rice
2-3 cups                     fish or chicken stock
2 cups                         coconut milk (KAKANG GATA) 
50 g                             turmeric, grate finely and soak in ½ cup water. Press and run through a fine                                           strainer to get the extract.
patis (fish sauce) and pepper to taste
Claude ‘9 Taba ng Talangka
chopped chives
crablets – seasoned with Claude ‘9 Inasal marinade, dredge in MAYA All Purpose Flour, then deep fried.
 
Procedure:
1.     In a non-stick frying pan, sauté garlic and onion and add glutinous and regular rice and continue sautéing.
2.     Pour in chicken stock and coconut milk. Add the turmeric extract. Season with patis and pepper.
3.      Simmer over low heat until rice is cooked, stirring occasionally.
4.     When rice is cooked, divide into 1/3 cup portions.
5.     Place each portion on a banana leaf and flatten into approximately 3” medallion.
6.     Heat a skillet and place the banana leaf-lined bringhe cakes. Cook until some charring appears on the leaves’ edges, producing a golden brown crust to form at the bottom of the bringhe (called tutóng).
7.     Top each one with a teaspoon of taba ng talangka.
8.     Sprinkle with chopped chives and top with fried crablets.

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