Bringhe (Glutinous Rice with Coconut Milk)
Heat a wok or large skillet in a high to medium temperature and sauté garlic and onions in fat.
Add chicken pieces and chorizo and season with fish sauce then simmer for 5 minutes.
Add turmeric liquid and coconut milk and simmer for 5 minutes more, then blend in washed rices.
Stir occasionally to prevent burning at bottom, add bay leaves and cook 2 minutes more.
Transfer 1/2 of mixture to another skillet and cover both pans with banana leaves and continue cooking in the oven at 350 degrees F for at least 1 hour.
Then reduce the temperature to 200 degrees F for another 40 minutes.
Serve on a platter, garnished with egg wedges and red peppers (pimiento) strips.
Serve 6 people.
Send mail to email@example.com with
questions or comments about this web site.