Bringhe with Longaniza and Seafoods. If you are a long-time fan or regular reader of this blog, you probably familiar now of OPC’s Christmas tradition that every Christmas Day we make it a point to post our center dish during the Noche Buena dinner, the traditional Paella or Bringhe.
Before I present to you the recipes of this year’s Bringhe with Longaniza and Seafoods I would like to first greet all of you.
Now here is the recipe of our version of Bringhe with Longaniza and Seafoods.
5 cups uncooked malagkit, glutinous rice, soaked in water.
3 cups cooked regular rice
12 Frabelle Longaniza Recado , peeled, sliced diagonally
1/4 kilo pork, boiled, cut into large slices
1/4 kilo pork liver, cut into large slices, rinsed
1/2 kilo medium size shrimp, trimmed, boiled
4 medium sized green crabs, trimmed, boiled, cut in halves
2 cups squid, cleaned, cut crosswise
6 Pinoy hotdog, peeled, sliced diagonally
6 slices ham, cut into large squares
1 cup green peas
1 cup garbanzos
1/2 cup raisins
3 large size red/green bell pepper, cut into strips
1 large can canned coconut cream
1/2 head garlic, crushed, peeled, chopped
1 large size onion, peeled, chopped
3-4 pcs. bay leaf
1/4 cup turmeric powder
1/2 cup patis, fish sauce
salt and pepper
4 hardboiled eggs, quartered
In a large heavy pan sauté the garlic and onion until fragrant. Add in the longaniza and pork, continue to stir cook for 1 to 2 minutes, then add in the liver and continue to stir cook for 3 to 5 minutes. Now add in the pepper, bay leaf and fish sauce, continue to stir cook for another 1 to 2 minutes. Add in the soaked glutinous rice and turmeric and continue to stir cook for 3 to 5 minutes. Add in the coconut cream and 3 to 4 cups of the broth from boiling the pork and shrimp shells. Let boil and simmer for 15 to 20 minutes at medium to low heat, stirring occasionally. Now stir in the cooked rice, shrimp, crabs, ham, hotdog, squid, garbanzos, green peas, raisins and bell pepper. Continue to stir cook for another 10 to 15 minutes at medium to low heat, season with salt and pepper to taste. Now remove the bringhe from the pan set aside. Line a large wok or the same pan with banana leaf. Placed the cooked bringhe then cover with bananaleaf. Slow cook at very low heat for 15 to 20 minutes. Serve in a large platter garnished with boiled egg slices.