Wedding Digest Philippines Weddings. More fun In the Philippines Edition | Page 197

Biringhi

Our version of the Spanish Paella is much
simpler and still as filling at the same time.
Biringhi gets its yellow color in luyang
dilaw (turmeric), while coconut milk adds
a subtle flavor to the sticky rice. Chicken,
in bite-size pieces, carrots and bell
pepper are mixed with the aromatic rice.
Boiled eggs were used for garnishing and
additional protein. You got carbs, protein
and veggies – that’s a complete meal on
its own.

Laing Bikolano

The name almost sounds like ‘Lahing
Bikolano’ and it must be no coincidence,
since the dish comes from the Bicol Region.
Mr. Avengoza, a Bicolano himself, must
be very proud of this particular recipe. It
comes with a generous serving of shrimp
and Ilocos’ pride bagnet, a twice-fried
chunk of pork. Made of dried taro leaves
simmered in coconut milk, Laing is usually
fiery with chillies that Bicolanos love. Our
Publisher and Advertising Executive liked
how Avengoza toned it down with the siling
labuyo (bird’s eye chilli) left unopened and
optional.