Bringhe by Angie Pastor. For orders in the Metro Manila area, 09369815475.
Bringhe is like the Kapampangan version of the Spanish dish arroz valenciana, or even of paella. Traditionally it is cooked with malagkit (glutinous rice) in gata (coconut milk), fish sauce, chicken broth and turmeric in a deep wok.
During very special occasions, bringhe is topped with meat and gizzard. The guests consume the top part, leaving behind the tutong (crisply burnt rice) at the bottom.
“Kapampangan” is an adjective referring to the province of Pampanga in Central Luzon.
Recipe to be posted after the website upgrade. Please check back!