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