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.

Ingredients:

  • 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

Garnish:

  • 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

 

Procedure:

  1. Preheat oven to 180°C.
  2. Sauté garlic and onions with oil in an oven proof casserole over medium flame, until onions are translucent.
  3. Add chicken and fry for 2 minutes.
  4. Season with turmeric, bay leaf, pepper, chilies, and fish sauce. Simmer for 5 minutes over low fire.
  5. Blend in sticky rice and jasmine rice and stir well till all the rice has been coated with turmeric.
  6. Pour coconut milk, add chili, and simmer till all the liquid has been absorbed; stir every 2 minutes to prevent sticking.
  7. Cover the casserole and place in oven for 30 minutes.
  8. Remove from oven and fluff rice mixture.
  9. Garnish with hard boiled eggs, longaniza and roasted capsicum and serve.

Note:

  • I use both malagkit (sticky rice) and jasmine rice so that the dish is not so heavy to the tummy.