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Ima's Bringhe

14 April 2016

(Serves 10-15 people)

       ¾ kilo chicken meat
       ¾ kilo mussels
       ¾ kilo large shrimps
       2 pcs red bell pepper,
            sliced into strips
       a knob of yellow ginger
            (luyang dilaw), peeled
       5 garlic cloves, crushed
       2 pcs medium-sized onions, sliced
       8 cups of coconut milk
       5 cups of uncooked sticky rice
       cooking oil
       salt to taste
       fish sauce (optional)
1.    Saute garlic, onion and then the chicken meat. Stir for about 10 minutes, then set aside.
2. Pound ginger well, then squeeze in about 2 cups of warm water. Pass juice through a strainer, then set aside.
3. Mix ginger juice with the coconut milk, then boil for about 15 minutes. Season with salt before adding the uncooked sticky rice.
4. Wash shrimps and mussels, then add to the mixture as soon as it starts to boil.
5. Turn the fire down a bit, then continue to stir the mixture to make sure the rice does not stick to the bottom. The dish is ready when the rice is cooked.
* As is it is with most home-cooked recipes, the seasoning for this dish largely depends on the cook's palate. Season with salt and/or fish sauce according to taste.

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