Bringhe is said to be the local version of the Spanish Paella. I disagree.
It is a completely different dish. Although its ingredients may seem similar, adjustments and substitution can make them very distinct from each other. Besides, they are cooked very differently from each other. I cook Bringhe only during special occasions for the same reason that I do Pancit Molo only for Noche Buena. Dapat hindi ito pagsawaan, sa halip ay kasabikan.
For this dish, we need-
5 cups malagkit
P20 pesos worth of pure gata ng niyog (behold, niyog vendors can extract gata right before your eyes)
6 cloves garlic, minced
1 onion, sliced thinly
6 inch long porkloin (very ideal because it is tender), cut in two lengthwise, then cut thinly into 1inch long pcs
1 chicken pecho, bones removed, sliced thinly into 1 inch long pcs
1 large chorizo de bilbao, sliced thinly and diagonally
1/4 kg prawns, shelled and deveined
1/8 kg frozen green peas
1 medium size carrot, peeled, sliced thinly
1 large red bell pepper (choose a meaty one), seeded, sliced thinly
salt, pepper, msg
achuete (for Paella, it is a must to use saffron but for Bringhe, achuete can serve the purpose)
Procedure:
Ahead of cooking time, boil the malagkit combining the gata with a little water and salt as needed.
Saute garlic, onion followed by the sliced porkloin. When slightly browned, add chicken meat, chorizo and prawns. Let cook, constantly stirring as the ingredients are added one after the other.
Season with salt, pepper and msg. Add the red bell pepper and the carrots, stir, then add the green peas. Pour the achuete liquid and stir so as to make the color even.
Lastly, add the boiled malagkit and mix all ingredients well so that the "sahog" will be evenly distributed. Put off fire.
Divide the bringhe into four (4) 10-inch diameter cakes. On a plate, put banana leaf, a young one, and mold the first cake. Transfer on a medium size kawali, cover with another piece of banana leaf then with a heavy pan cover. Cook over very little fire for about 5 mins each side. This is called "inin" in Filipino. The process is done so that the Bringhe cakes appear solid and easy to cut when served.
Happy eating! Oh, don't boil rice anymore. This is very well a one-dish meal.
