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Trianggulo - Bringhe (Aka Valenciana) - Pancit Humba (part 2)

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Bringhe (Aka Valenciana)

·         Serves 8 to 12

Ingredient

·         2 tablespoons minced garlic

·         1 cup chopped red onion

·         1/2 kilo boneless chicken  breast, cut into 1/4-inch strips

·         2 pieces chorizo Bilbao, sliced thinly

·         1/4 cup patis, or more ifnecessary

·         2 teaspoons turmeric powder

·         4 cups glutinous rice, pre- soaked in water for 1 hour

·         4 cups chicken stock

·         2 cups kakang gata (coconut milk) banana leaves

·         1 teaspoon cooking oil

·         1/4 cup raisins

·         1 medium red bell pepper, cut  into 1/4-inch thin strips hard-boiled quail eggs

 Recipe

1.    In a nonstick frying pan, sauté garlic and onion. Add chicken and chorizo. Season with patisand turmeric powder. Set aside 1/4 of mixture for topping. Add glutinous rice to pan and continue sautéing.

2.    Pour in chicken stock and coconut milk. Allow to simmer over low heat, stirring continuously until rice is almost cooked (still al dente and wet). Add some more stock if necessary.

3.    In a separate cooking pan, line the bottom with banana leaves. Transfer the bringheto the pan and cover. Cook further over low heat. When the leaves start to burn a bit, the bringhe should be ready.

4.    To make bringheinto pizzalike servings, measure 1 cup cooked bringhe. Brush cooking oil in a small nonstick pan (15 centimeters in diameter used for frying egg). Place bringhein pan and flatten with the back of a spoon. Spread on top some cooked chicken, chorizo, raisins, bell pepper and hardboiled quail eggs cut in half. Fry over very low heat until a crisp golden brown bottom (tutong) is formed. Check doneness periodically by lifting an edge of the flattened bringhe with a silicon spatula.

Bringhe (Aka Valenciana)

Bringhe (Aka Valenciana)

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