Bringhe
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
350 g. of pork rump, cut into 2″ cubes
1 onion, chopped
3 tomatoes, chopped
1 carrot, julienned
a bunch of sibuyas na mura or onion leaves, cut into 2″ lengths
a bunch of bawang na mura or garlic leaves, cut into 2″ lengths
2 c. of kakang gata (first extract from the grated coconut meat)
4-5 c. of cooked rice
3 tbsp. of cooking oil
salt and pepper
Cooking procedure :
Heat a heavy skillet or wok. Pour in the cooking oil. When smoking, add the pork cubes and cook over high heat until the edges start to brown. Add the chopped onion and tomatoes. Cook until the vegetables start to liquefy. Add about a cup and a half of water and bring to a boil. Season with salt and pepper. Lower the heat, cover and simmer for 30-40 minutes or until the meat is almost done. Turn up the heat to medium and add the rest of the vegetables. Pour in the coconut cream and cook for about 2 minutes. Using a slotted spoon, scoop out the meat and vegetables, transfer to a plate and set aside. Add the rice to the coconut cream and stir well. Add more salt and pepper, the amount depending on your preference. Cook, stirring, until the rice is heated through and the coconut cream has been completely absorbed.
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we call it Valenciana in Iloilo.
faith,
i lived in iloilo for 2 yrs, i dont think Valenciana is cooked with gata. although it has rice, and they use the malagkit, not the ordinary rice.
interesting. Guess you left out the fresh turmeric.
really… or did you just wanted to create a link to your site? i deleted the url, you know.
hi Ma’am! I tried your recipe and it was a hit! My husband loved it… Actually nung una po I was a little hesitant to try it kasi yung husband ko is not like me who always try to experiment on food. Before kasi kinakain lang nya yung mga nakasanayan lang nyang kainin. Pero nung naging asawa na nya ko I always make it a point to make him eat all those food na di nya kinakain by serving it or cooking it the way na mukhang interesting. Or I cook it tulad ng mga favorite nyang food. Like okoy, gustong-gusto nya yun, tpos di sya kumakain ng okra. I made okoy made of okra, so without him knowing napakain ko sya ng okra. hehe… sorry po parang nasobrahan na naman kadaldalan ko.
By the way po pala I used luyang dilaw for color. Kasi po sa amin dito sa Pampanga yung bringhe nilalagyan nila ng luyang dilaw and chicken yung usual na ginagamit nila, yung iba nga tawag nila sa bringhe is ‘kalame manok’ or in tagalog, kalamay na manok…
Thanks for this other version of bringhe, nagkaron ng variety ang isa sa aming all-time favorite. Thanks and more power!
Hi Ms. Connie,
I just love making dishes with the rice already incorporated for they turn out as convenient, filling and delicious one dish meals. Various versions of Paella, Jambalaya or Kiampong are always on my menu during family gatherings and potlucks.
I specially love cooking with coconut milk so it is with much delight that I found this recipe and will try this recipe come the Chinese New Year (I am not Chinese but the event is another good excuse
to cook something special).
I was just wondering whether the dish will keep well for it has coconut milk in it which is cooked only for a very short time? (could this dish be brought to a picnic?)
Thanks so much for this wonderful website. It has provided me and numerous others with tons of new ideas and new recipes to try out. I use your site to plan my menu almost everyday by simply browsing the Random Recipes or the Recent Comments section.
More power and God bless!!!