The Philippines also has it’s own version of curried food and the Kapampangans are known for this dish – Bringhe. Although it’s not the spicy type and uses fresh turmeric to taste like curry. When I was a child my mother served it with lots of condiments on the side; like chutney, raisins, and roasted and chopped peanuts.
This recipe will serve 6 to 8 persons.
- 1 whole chicken cut into serving pieces or 1 kilo thigh or breast or both fillets, cut each into 4 portions
- 1 cup sticky rice – wash and drain
- 1 cup jasmine rice – wash and drain
- 2 tablespoons cooking oil
- 2 teaspoons crushed garlic
- 1 onion chopped coarsely
- 2 teaspoons powdered turmeric or 3 tablespoons grated fresh turmeric
- 2 cups coconut milk
- 1 cup water
- 1 bay leaf
- 2 small chilies (birds eye) – cut horizontally into two and seed
- 1 teaspoon freshly grated black pepper
- 3 tablespoons fish sauce
- salt to taste
- 6 to 8 pieces small longaniza – fry in oil till cooked and use to top
- 1 capsicum (red or green) – roasted and sliced into strips – thick julienne
- 1 hard boiled egg – sliced into 8 wedges
- Preheat oven to 180°C.
- Sauté garlic and onions with oil in an oven proof casserole over medium flame, until onions are translucent.
- Add chicken and fry for 2 minutes.
- Season with turmeric, bay leaf, pepper, chilies, and fish sauce. Simmer for 5 minutes over low fire.
- Blend in sticky rice and jasmine rice and stir well till all the rice has been coated with turmeric.
- Pour coconut milk, add chili, and simmer till all the liquid has been absorbed; stir every 2 minutes to prevent sticking.
- Cover the casserole and place in oven for 30 minutes.
- Remove from oven and fluff rice mixture.
- Garnish with hard boiled eggs, longaniza and roasted capsicum and serve.
- I use both malagkit (sticky rice) and jasmine rice so that the dish is not so heavy to the tummy.