Planning to include the all-time favorite Spanish paella in your Filipino-themed Noche Buena? Chef Paul John Pamaran Zamora of Lulu’s Pie recommends bringhe, a classic Filipino dish from Pampanga, usually made with sticky rice, chicken, vegetables and, of course, gata.

Zamora, who promotes Filipino culture, hospitality and warmth through food whenever he can, shares how his fascination on cooking dishes with coconut milk piqued his interest in bringhe.

“It is a complete meal in itself,” he noted. “It is a one-pot dish that has protein, starch and vegetables.”

The Culinary Arts graduate from the De La Salle-College of Saint Benilde’s School of Hotel, Restaurant and Institution Management recommended adding toppings of choice.

“You may create your own version,” he encouraged. “Seafood and other ingredients are optional.”

To continue his mother’s legacy, Zamora currently leads the beloved Lulu’s Pie, a go-to brand for apple pies for celebrations and milestones. Under his guidance, he conducted extensive training and supervision for the staff, developed food safety standards that resulted in high-quality service ratings from customers, and launched marketing campaigns on various platforms including television appearances and cooking demonstrations.

For those who wish for a welcome addition to their Filipino Christmas spread, the young entrepreneur shared his easy-to-prepare personal recipe, which utilizes accessible ingredients available in local markets. The recipe serves five people and has a preparation time of 40 minutes:

Bringhe

Ingredients:

•½ cup glutinous rice

•1 cup rice

•½ cup chicken stock

•1 cup coconut milk

•200g chicken breast cut

•30g chicken liver (optional)

•60g chorizo de Bilbao

•35g Vienna sausage (optional)

•20g onion

•10g garlic

•4 tbsp turmeric powder

•Pinch of kasubha of safflower (optional)

•40 g carrots

•40 g potato

•30 g bell pepper

•¼ cup raisins

•½ cup green peas

•boiled eggs (cut into four for garnish) or six pieces of quail eggs

Procedure: Sear the chicken cuts and chicken liver, followed by the chorizo de Bilbao. Set aside. Sauté garlic, onion and bell peppers until onions become translucent. Add and sauté carrots, potatoes and green peas. Add uncooked rice, chicken cuts, chicken liver, Vienna sausage and chorizo de Bilbao. Incorporate fish sauce, turmeric powder and kasubha. Add the chicken stock and simmer for about five to 10 minutes. Add coconut milk and simmer until rice is tender. You may gradually add extra coconut milk until the rice is evenly tender. Transfer your rice mixture to a pan with a bed of banana leaves. Cover with a banana leaf. Cook on medium heat until it forms a crust called socarrat. Serve with boiled eggs or quail eggs (itlog ng pugo) and top with a garnish of your choice.