Bringhe Recipe


  • 3 tablespoons oil
  • 4 cloves garlic, minced
  • 1/2 medium onion, diced
  • 1 chicken (2 lbs/1 kg), boiled and cutinto serving pieces
  • 8 oz (250 g) pork, boiled for 15 minutes, then cubed
  • 2 cups (400 g) uncooked rice, washed and drained (glutinous rice preferred)
  • 1 bay leaf
  • 1 teaspoon salt
  • 3 cups (750 ml) thin coconut milk
  • 1 cup (125 g) fresh or frozen peas
  • 1 teaspoon ground turmeric
  • 4 oz (125 g) fresh medium shrimp, shelled and deveined
  • 3 hard-boiled eggs, halved
  • 1 small bell pepper, deseeded and thinly sliced


  1. Heat the oil in a pot or large saucepan and stir-fry the garlic until golden brown, then stir-fry the onion until translucent. Add the chicken and pork and stir-fry until browned, about 5 minutes.
  2. Add the rice, bay leaf, salt, coconut milk, peas and ground turmeric, and stir the mixture to prevent it from sticking to the bottom of the pot.
  3. Reduce the heat, cover, and simmer over low heat for 20 minutes or until the meat and rice are almost cooked.
  4. Add the shrimp and simmer for another 5 minutes until they turn pink. Remove from the heat and serve garnished with the hard-boiled eggs and bell pepper.