Whenever I hosted dinner parties in Cambodia, Bringhe was something I cooked frequently because it’s relatively easy for me to make; plus it’s a complete dish by itself. My friends and guests loved it enough to ask me whether I’d consider selling it. I wondered if there was a market for it so to find out I made a small batch and sold it after the Saturday mass that Filipinos attended. I was surprised at how fast it was snapped up. So for a few months my friend (he sold Maja Blanca) and I sold packs of Bringhe to the church-goers until the responsibilities of my real job caught up with me and I had to stop. This was my second foray in the food business. It was fun while it lasted.