Bringhe ni Lola Tisyang is a heritage recipe shared by Lola Ave Santos Cruz of Marikina. This recipe is truly an authentic Bringhe recipe that is worth keeping for future generations reference. Just like Arroz ala Valenciana, this recipe only use one seafood (which is the shrimp) and some meat like chicken and sausage.
Unlike the modern taste today, most recipes are influenced with sponsored advertisement. They share recipes that uses msg. They are paid to promote msg and chemical additives to add to your food. Beware of those recipes claiming to be delicious. Yes it is, because they are using food enhancers that may be bad for your family in the long run.
Remember that the old ways doesn’t need to use msg to make their food delicious. According to studies, it can cause Alzheimer’s disease. The true taste of real food is all natural without chemical additives.
Anyhow, this recipe is very simple, super delicious because it is a tried and tested recipe back in the olden days. Best for any occasion, Filipino holiday recipe or special gathering. Happy cooking!
BRINGHE NI LOLA TISYANG
1 kilo ordinary rice grain
¼ kilo glutinous rice (malagkit)
1 can coconut milk (or use fresh squeezed)
½ teaspoon turmeric (to color)
1-2 tablespoon butter/margarine
4 cloves garlic, minced
1 onion, chopped
1 chorizo de bilbao, sliced thinly diagonally
½ kilogram chicken (chopped chicken meat and deboned)
½ kilo shrimp, trimmed
½ cup chicken liver, chopped
3 pieces chicken gizzard, cleaned and chopped (balunbalunan)
1 sausages (like hungarian), slice into chunks (optional)
1 small pouch tomato paste
2 red bell pepper, remove seed and sliced in double quarters
½ cup black and green Pitted olives, sliced (alternatively raisins)
1 cup green peas
salt and pepper (adjust as needed)
1 tablespoon light soy sauce
bay leaf or any fresh herbs (like parsley)
Hard boiled eggs, shrimp, bell pepper, chorizos, sausage
Cook rice with coconut milk and enough water. (Maligat na binuhaghag ang pagkakasaing). Add turmeric and mix it well. Set it aside.
In large wok, melt butter over low heat and sauté garlic and onions until fragrant. Add in chopped chicken meat, liver, gizzard, chorizo de bilbao, sliced sausages and shrimp. Season salt and pepper to taste.
Stir (C) until well blended. Keep on turning and mixing until the color, texture, flavor and aroma of the dish are well blended. Then add in (A), your cooked rice. Continue to toss over low heat only. Season with light soy sauce, salt and pepper to adjust taste.
Cover the wok with banana leaves on top and press it down. The heat should be low but maintained. Continue to cook until rice is fully cooked (mainin ng husto). The appearance should be shiny and oily on top.
Transfer into a large serving plate or bilao lined with wilted banana leaves and garnish on top.
You may want to arrange some hard-boiled eggs, chunks of chorizos, chicken pieces on top with parsley.
You may also add some left over “de sarsa” to bringhe to make it more delicious. (menudo, waknatoy, or de pickles leftover sauce)
Variation: You may fill-up buttered pyrex dishes,oblong or square, press down as in llanera and bake it quickly to set
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Avelina Cruz Santos
Photo by @georgia.p.pasioles