Bringhe is a chicken, rice and coconut milk casserole. There are many versions available. Some use Spanish chorizo; others do not. bringhe

In my version of this classic Filipino recipe, I used bawang na mura (spring garlic or garlic leaves), pork meat and kakang gata (thick coconut cream or the first extract, as opposed to thin coconut milk). I used the grated meat of two coconuts to get two cups of kakang gata.

To make the first extract, place the grated coconut in a bowl. Add 1/4 c. of warm water. Place the coconut meat on a clean katsa (cheesecloth), roll and squeeze until the milk is extracted.

Ingredients :

350 g. of pork rump, cut into 2″ cubes
1 onion, chopped
3 tomatoes, chopped
1 carrot, julienned
a bunch of sibuyas na mura or onion leaves, cut into 2″ lengths
a bunch of bawang na mura or garlic leaves, cut into 2″ lengths
2 c. of kakang gata (first extract from the grated coconut meat)
4-5 c. of cooked rice
3 tbsp. of cooking oil
salt and pepper

Cooking procedure :

Heat a heavy skillet or wok. Pour in the cooking oil. When smoking, add the pork cubes and cook over high heat until the edges start to brown. Add the chopped onion and tomatoes. Cook until the vegetables start to liquefy. Add about a cup and a half of water and bring to a boil. Season with salt and pepper. Lower the heat, cover and simmer for 30-40 minutes or until the meat is almost done. Turn up the heat to medium and add the rest of the vegetables. Pour in the coconut cream and cook for about 2 minutes. Using a slotted spoon, scoop out the meat and vegetables, transfer to a plate and set aside. Add the rice to the coconut cream and stir well. Add more salt and pepper, the amount depending on your preference. Cook, stirring, until the rice is heated through and the coconut cream has been completely absorbed.


  1. brenda says


    i lived in iloilo for 2 yrs, i dont think Valenciana is cooked with gata. although it has rice, and they use the malagkit, not the ordinary rice.

  2. melisa says

    hi Ma’am! I tried your recipe and it was a hit! My husband loved it… Actually nung una po I was a little hesitant to try it kasi yung husband ko is not like me who always try to experiment on food. Before kasi kinakain lang nya yung mga nakasanayan lang nyang kainin. Pero nung naging asawa na nya ko I always make it a point to make him eat all those food na di nya kinakain by serving it or cooking it the way na mukhang interesting. Or I cook it tulad ng mga favorite nyang food. Like okoy, gustong-gusto nya yun, tpos di sya kumakain ng okra. I made okoy made of okra, so without him knowing napakain ko sya ng okra. hehe… sorry po parang nasobrahan na naman kadaldalan ko.

    By the way po pala I used luyang dilaw for color. Kasi po sa amin dito sa Pampanga yung bringhe nilalagyan nila ng luyang dilaw and chicken yung usual na ginagamit nila, yung iba nga tawag nila sa bringhe is ‘kalame manok’ or in tagalog, kalamay na manok…

    Thanks for this other version of bringhe, nagkaron ng variety ang isa sa aming all-time favorite. Thanks and more power!