Introducing Bringhe - The Kapampangan version of Paella | Idol Sa Kusina - video Dailymotion

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Victor Aliwalas gets in touch with his Kapampangan side as Chef Boy Logro prepares for him the Kampampangan version of Paella, the Bringhe!

Transcript

00:00Okay, as promised, next we're going to do is bring me, bring he.

00:06Bring me, bring he.

00:07Why bring me, bring he?

00:09Because when you taste this, sometimes you'll say bring me, bring he that you're always here with me.

00:18Yeah!

00:20So let's start.

00:21Victor, are you ready?

00:23I'm ready.

00:24Okay, this is what we call sticky rice.

00:27Rice.

00:28In English, it's called glutinous rice.

00:30Glutinous rice.

00:32And this one is normal rice.

00:35It means that normal rice isn't doomed.

00:37It's any kind of normal, natural rice.

00:40Yes.

00:41In our country.

00:43Then we have chicken.

00:44We have pork.

00:46This one is optional.

00:47Shrimp.

00:49Okay.

00:50Pelt shrimps.

00:52Then we have egg.

00:54Hard-boiled egg.

00:55Ham.

00:56And of course, yellow ginger.

01:07In other languages, they call it turmeric.

01:10Turmeric.

01:11Yes.

01:12Okay, you understand turmeric, right?

01:13Just now.

01:14Just now.

01:15Then garlic.

01:16Of course, coconut milk.

01:18There should be coconut milk.

01:19And of course, there should be banana leaves.

01:22Because we are making this in the province of Pampanga.

01:26This is their specialty.

01:28It's like paella.

01:29We call it brinji.

01:31Brinji.

01:32It's like paella.

01:33It's like paella.

01:35Okay.

01:36Let's start with the onions.

01:38Onions.

01:40We can't live without onions when we cook.

01:45White onion or red onion.

01:50My eyes hurt.

01:51Really?

01:52Your teeth are also thin.

01:56Okay.

01:58Wow, that's fast.

02:01I can't do that.

02:02It's too fast.

02:03Why? You can't do it?

02:04My fingers are short.

02:05No.

02:06Alright.

02:07Alright.

02:08So, oil or...

02:10This time, olive oil because you are an American, so I have to add.

02:14Upgrading my oil.

02:15What?

02:16It's okay.

02:17It's okay.

02:18Regular cooking oil.

02:19Okay.

02:20But olive oil is really healthy, right?

02:22Of course, it's delicious.

02:23Olive oil.

02:24If you don't have olive oil, you can use regular cooking oil.

02:28This is the style of the province, right?

02:30It's noisy.

02:31Like this, right?

02:33Like that.

02:34Right?

02:35And you don't have to pound it.

02:37Just like that.

02:39Okay.

02:41To make it delicious,

02:43we will mix it with wood.

02:46Wood, yes.

02:47Back in the day, they use wood or bamboo.

02:49Do you know what is bamboo?

02:50Bamboo.

02:51Okay.

02:52I will mix it here.

02:53You mix it there.

02:54Okay.

02:56Just mix it.

02:59When it's slightly brown, then we will add it.

03:02It's almost done.

03:03It's almost done.

03:04Onion.

03:05There.

03:06There.

03:08Just mix it.

03:09It smells good.

03:10It smells good.

03:12Okay.

03:16There's a technique on how to mix it.

03:17I will teach you.

03:18Okay.

03:19Like this.

03:20There.

03:22Can you do it?

03:23Try?

03:24Try it.

03:26Wait, wait.

03:27Are you left-handed?

03:29No, I'm right-handed.

03:32Ah, right-handed.

03:33Yes!

03:34There.

03:35Okay.

03:36There.

03:37There, right?

03:38Good.

03:39There, right?

03:40There, right?

03:41Good.

03:42Once the color turns yellow, you need to grate it.

03:45Slice it.

03:46Okay, slice it.

03:47Our yellow ginger.

03:51It looks like a carrot, right?

03:53It looks like a carrot, yes.

03:54That's right.

03:55Just mix it.

03:56Mix it.

03:57Okay.

04:00It's a bit messy.

04:03We need to put the yellow ginger first so that the color comes out before we put the rice.

04:10It smells good, right?

04:11It smells good, right?

04:12It's strong.

04:14Is it strong?

04:15Yes.

04:16Okay.

04:20It's yellow, right?

04:22That's the technique.

04:24You can't put it at the end.

04:27After that, we will put the chicken.

04:31The pork.

04:32There.

04:35If you have ham, put ham.

04:36If you don't have ham, just put chicken and pork.

04:40After that, we will put the sticky rice.

04:44Then, once it's mixed, we will put the coconut milk.

04:48Okay.

04:49Then, we will put the shrimp.

04:53Then, of course, salt.

04:56There should be salt.

04:58Then, we will put bay leaves.

05:03Then, we will put the leaves.

05:05Once it boils, put the leaves.

05:08Earlier, I did something here.

05:09Yes.

05:10One portion.

05:11There.

05:12Wow.

05:13This is it.

05:14This is it.

05:15There.

05:16I did it in advance earlier.

05:17But not that much.

05:18But that is the procedure for cooking brinje.

05:21Is it okay?

05:26Okay.

05:28So, look.

05:30Look.

05:31Wow.

05:33That is brinje.

05:36Smell it.

05:39Wow.

05:40Wow.

05:42Wow.

05:44It's delicious, right?

05:45That's a lot.

05:47The beauty of this is when you cook it with the leaves,

05:51you will see its color.

05:52Yellow.

05:53There is what we call chicken, pork, ham.

05:58And it smells so good.

06:00Look at that.

06:02Shrimp.

06:03That's a lot.

06:04Did you see its leaves?

06:06Yes.

06:07It's a bit brown.

06:08That's what makes it delicious.

06:09That's what we call the essence of the banana leaves.

06:13When it's burnt,

06:14the smell is there.

06:17Natural smell.

06:18Natural smell.

06:20Okay.

06:24What a perfect!

06:25What a perfect!

06:31There.

06:33Okay.

06:34Let's put the shrimp.

06:37Chibabaw.

06:39It's a blanch.

06:44And then, of course,

06:46a bit of ham.

06:50Just a decor.

06:54Then,

06:56hard-boiled egg.

06:57Yes.

06:58What they do in other chefs,

07:01like Pampanga,

07:02what they do is

07:04they make

07:07stars

07:11to have a cut.

07:13It's like you have a trademark.

07:15Yeah.

07:16It's like I have a trademark, right?

07:19Is it open?

07:21It's done.

07:23There.

07:24In the middle.

07:26Yes.

07:29Yes.

07:31And for the half,

07:32let's put this.

07:35There.

07:36One here.

07:40You know,

07:41it's good to eat because

07:43it's complete.

07:44There's chicken,

07:45there's ham.

07:46Right?

07:47It's all protein.

07:48And let's put

07:51Yes.

07:52Let's put decoration.

07:55Garnish.

07:58In our country,

07:59we're rich in

08:01leaves.

08:02Leaves.

08:04Let's plant, not joke.

08:06Great.

08:07Yeah.

08:08Okay.

08:11Then,

08:14great.

08:15Okay.

08:16Then,

08:17bing, bing, bing, bing, bing, bing, bing, bing, bing.

08:20There it is.

08:21Bring me, bring him.

08:23Are you getting hungry?

08:25Yes.

08:26Let's eat.

08:27Let's eat.

08:30Let's eat.

08:32Let's eat.

08:56Let's eat.

08:57Let's eat.

08:58Let's eat.

08:59Let's eat.

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09:50Let's eat.

09:51Let's eat.

09:52Let's eat.

09:53Let's eat.

Introducing Bringhe - The Kapampangan version of Paella | Idol Sa Kusina

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