Chef Claude Tayag’s “From a Kapampangan Palate to an Artist’s Palette: An Update on Four Pampango Dishes”
Bringhe
- 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.)
- In a non-stick frying pan, sauté garlic and onion and add glutinous and regular rice and continue sautéing.
- Pour in chicken stock and coconut milk. Add the turmeric extract. Season with patis and pepper.
- Simmer over low heat until rice is cooked, stirring occasionally.
- When rice is cooked, divide into 1/3 cup portions.
- Place each portion on a banana leaf and flatten into approximately 3” medallion.
- 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).
- Top each one with a teaspoon of taba ng talangka.
- Sprinkle with chopped chives and top with fried crablets.
