BIRINGYI or NÁSING BIRINGYI, a Kapampángan rice dish served on special occasions that is made with ABIAS ‘plain rice’ mixed with ABIAS A LAKATAN ‘sticky rice’ and cooked with freshly grated ÁNGÉ ‘turmeric,’ coconut cream, chicken and chicken stock, may actually be traced back to Tamil “Brinji” (பிரிஞ்சி), according to my good friend Dr. Tom Hoogervorst, an expert on language contact within the Indian Ocean and Malay Linguistics at Leiden University in the Netherlands. He believes it was introduced to Indung Kapampángan when Tamil culture had a strong influence in Southeast Asia in the 11th century when the Chola Empire controlled maritime trade at the Straits of Malacca. It is therefore a pre-colonial dish and not a copy of the Spanish paella or Arroz Valenciana as many new Kapampángan “chefs” and “food historians” are trying to present it. Due to colonialism, it is quite ironic to see that Kapampángans are more familiar with the culture of Europe and the Americas than their own Asian and Southeast Asian neighbours. Many of them have a tendency to search for cultural roots in far away Europe and the Americas rather than in their own backyard.
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Watch:
Brinji Rice in Tamil | பிரிஞ்சி சாதம் | How to make Brinji Rice | Vegetable Biriyani – Lunch dish
https://www.youtube.com/watch?v=nGOeezHhJWU
Watch:
Brinji Rice / பிரிஞ்சி சாதம்
ttps://www.youtube.com/watch?v=2FDZdLGfXXk
Brinji Rice in Tamil | பிரிஞ்சி சாதம் | How to make Brinji Rice | Vegetable Biriyani – Lunch dish
https://www.youtube.com/watch?v=nGOeezHhJWU
Also read:
Kari (Curry) versus Kari-Kari (Curry-like).
History of SÍSIG: How Angeles City Kept Reinventing a Traditional Kapampángan Delicacy.
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