Bringhe (Native Paella) Recipe

Wash the rice very well, drain the water and set aside

In a medium pan, or a medium paellera, if available, heat cooking oil and add onions and cook until transparent. Add the garlic and cook until the aroma is released. Do not brown the garlic.

Squeeze grated turmeric to extract the juice and add it to the pan.

Season with fish sauce.

Add the chicken pieces and allow to brown, about 3 minutes.

Add the liver and saute for about 2 minutes.

Add the rice and saute for about 1 minute just until it turns transparent.

Add the coconut milk, bring the mixture to a boil then allow to simmer for about 15 minutes just until the rice is cooked. 

Traditionally, banana leaves are inserted at the bottom of the pan and the bringhe is allowed to cook until almost all liquid has been absorbed. For simpler method, transfer the rice mixture to another bowl and line the same pan with banana leaves. Place the mixture back in the pan and top it with carrots and bell pepper and allow to cook until all the liquid is gone. 

You may serve this right from the pan if you're using a paellera, or simply use a spatula to transfer the rice with the Banana Leaf lining in a serving plate. Top with wedges of hard boiled egg.