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C E L E B R A T I O N T I M E
Pavo embochado
with bringhe
Bulacan
Many homes in Bulacan, an old historic
province, still serve
pavo embuchado
.
It’s the Spanish translation for stuffed
turkey and the stuffing can be any of
three depending on your station in life.
The more luxurious one is for special
guests because it uses rice (
arroz
)
with ham and bacon, made
rich with
quezo de
bola
(
imported
Holland round edam cheese that used
to appear only during Christmas), some
butter then studded with chestnuts
(
castañas
).
Ordinary guests had to make
do with Valenciana, the local version
of the paella colored yellow orange
with tomato sauce rather than saffron,
and
bringhe
that is rice yellowed
with turmeric. Bringhe is an Asian
celebratory dish akin to the Indonesian
nasi tumpeng
and Malay
nasi kunyit.
The pavo is usually native turkey
that is free-range, hence more
muscular and requires another
procedure to make it tender. It is fried
first then steamed. In the old days, the
kusinero de campanilla
(
hired cook)
made sure the turkey was also adorned
well when served with plumes on its
head and tail, and sometimes wearing
cherries as earrings.
Kalel says
To maximize the flavor of
the bringhe, use chicken
stock instead of water to
hydrate the rice.
