Bringhe
Bringhe
If you have dined at Magna Kusina, chances are that Lester Cabigting has made your food. Most nights, you’ll find him working the line and turning out gorgeous food with love. As one of the younger chefs, Lester is part of the new guard at Magna and one of the restaurant’s rising stars. He is originally from Pampanga, a province in the Philippines located northwest from Manila, and he moved to Portland fairly recently in 2017. Lester developed a keen interest in cooking, but his parents wanted him to pursue a field that had better earning potential and benefits—something many children of immigrants can probably relate to. Although his family didn’t approve, he decided to apply for culinary school anyway and was accepted. Towards the end of school, he was accepted as an intern at Magna and eventually earned his spot on the line. His story is one of many that remind me that pursuing your dream with grit and grace is worthwhile, meaningful, noble.
When I came to visit Lester at the restaurant, he had all the ingredients for Bringhe prepped. Originating from Pampanga where Lester is from, Bringhe is an indigenized version of paella—a remnant of the Spanish colonization of the Philippines—and a favorite dish only seen during larger special occasions like a fiesta or holidays. It is typically used to supplement steamed rice during these larger gatherings so that rice is always present—those rice cookers can only work so hard! When asked what makes this recipe special, Lester shared that he loved harvesting the turmeric growing in the garden which would only be used for this particular dish.
It was so much fun watching Lester make his family recipe for me. Lester shared that his family typically uses chicken meat, gizzards and liver, but when he makes it he omits the liver because of his textural preference. We love how people personalize recipes based on their taste to make it their own.
Please enjoy some snaps from our hang out and look out for Lester’s first pop up .. coming soon.
♥️ Jane
INGREDIENTS
4-5 Chicken Thighs (1 cup cooked, shredded)
1/2 lb Chicken Gizzard (1 cup cooked, chopped)
2 cups Sweet Glutinous Rice
1 cup White Onion, finely diced
1 cup Red Bell Pepper, finely diced
1 cup Carrots, julienned
1 cup Frozen Peas
2 tbsp Garlic, minced
3 tbsp Fresh Turmeric or 1 tbsp Dried Turmeric
2 Bay Leaves
1 can Coconut Milk, 16 oz
3 Cups Chicken Stock*
2 tbsp neutral oil (like Avocado Oil)
2 tbsp Fish Sauce, or more to taste
MSG or Mushroom Powder, to taste
Banana Leaves, cleaned and ready for use*
NOTE: This recipe serves 4-6 people.
*CHICKEN STOCK - You can use the stock from cooking the chicken and gizzard, homemade chicken stock or store bought low sodium chicken stock.
*BANANA LEAVES - They can be typically found in the freezer section of your local Asian market. They come in pre cut rounds or in their more natural form. It is easier to work with pre cut rounds but in case they are not available, you will just have to trim them to the size of your pan.
METHOD
STEP 1
PREP THE PROTEIN
In a large stock pot, bring 12 cups of water to boil and add the chicken thighs, gizzards and the bay leaves. Bring to a boil and lower setting to a simmer and cook for 10-15 mins until meat is just cooked through. Remove chicken parts, reserving liquid. Shred thighs and rough chop gizzards and set aside.
STEP 2
SAUTE THE AROMATICS
In a dutch oven or a stock pot, heat oil over medium heat. When oil is shimmering, add onions and cook for 2-3 mins until fragrant. Add garlic and turmeric and cook for additional 2-3 mins before adding fish sauce.
STEP 3
COOKING THE RICE
When the aromatics have softened and are fragrant, add rice, mix thoroughly. Deglaze with coconut milk then add the chicken stock. Cook for about 20 mins, stirring constantly and adding more liquid as needed until rice is almost cooked. Add chicken and gizzards and fold in until incorporated. Finally, add the bell pepper, carrots and peas. Cook for 3-4 mins until vegetables are just cooked and still vibrant. Add mushroom powder or msg to taste for an extra boost of umami.
NOTE: Do not leave the rice unattended, stirring constantly prevents the rice from sticking to the bottom of the pan and also helps release the starch which will help thicken the Bringhe to give it a creamy texture.
STEP 4
SERVING THE BRINGHE
To soften the banana leaves so you can mold it to your serving bowl or sheet pan, gently run it over your stove’s open flame. Line a serving bowl or a 10 x 10 sheet pan with banana leaves. While the rice is still warm, transfer the Bringhe into the pan and distribute evenly. Fold the banana leaves over the Bringhe until ready to serve. When ready to eat, uncover the banana leaves and serve.
NOTE: The banana leaves are optional but does impart an aroma when serving the Bringhe that is intrinsically part of experiencing the dish.
