Classic Champorado (Chocolate Rice Porridge)

Classic Champorado (Chocolate Rice Porridge)

Hello Everyone! I hope everyone has had a fantabulous week so far and will have a great week ahead with the weekend to look forward to. Tonight I will be sharing a Filipino breakfast staple that is sure to spark some doubts, especially amongst those who aren’t very familiar with this foreign food pairing. Let me explain further.

Champorado, or in English, Chocolate Rice Pudding, is a classic dish found in many homes across the Philippines commonly served for breakfast. Chocolate for breakfast sounds like a heavenly dream doesn’t it? But wait, there’s a catch! Champorado is usually served with a piece of Tuyo, which in English is known as dried salted fish! Chocolate and dried salted fish?! That sounds like a bizarre combination!

Classic Champorado (Chocolate Rice Porridge)

Is it really though? While the sound of pairing chocolate together with fish seems like whoever came up with this combination was stoned, drunk, or suffered a milk mild concussion, let’s look at the flavour profiles instead. Okay before I continue, I would like to take a small shortcut – I had a major laugh fit when proof reading what I wrote above… What even is a milk concussion?!

Anyway, continuing on, there are a lot of impeccable desserts and sweet dishes out there that embrace the salty-sweet combination, and that’s exactly what you get from Champorado and Tuyo. It’s exactly like eating salted chocolate! The dried salted fish, which is shredded and mixed into the Champorado adds pops of salty surprises to each spoonful of the sweet chocolate rice porridge that you take.

Still not convinced? As the say, don’t judge a book by it’s cover if you haven’t tried it yet. Otherwise, you could get away with adding a pinch of rock salt into your Champorado – but it won’t be the same.

Classic Champorado (Chocolate Rice Porridge) Ingredients

PREP TIME 5 MINS | COOKING TIME 25 MINS | SERVES 8

INGREDIENTS

  • 5 pieces tsokolate tablea*
  • 1 cup glutinous rice
  • 6 cups water
  • 3 tbsp brown sugar

Topping choices

  • Cacao nibs
  • Fried tuyo
  • Full cream milk
  • Sweetened condensed milk
  • Other dairy alternatives such as almond milk and/or coconut milk

*Tsokolate tablea, or literally translated to chocolate tablets is dried local cocoa beans roasted for a few hours before being ground to a rich, chocolate-y paste. Sugar, most often muscovado, is then added to the paste before it is shaped into balls or tablets, hence its name. Tsokolate tablea is traditionally used to make Champorado, but other alternatives such as unsweetened cocoa powder or a dark chocolate bar can be used in its place.

METHOD

  1. Pour the water into a large heavy bottom saucepot over medium-high heat and bring to a brisking boil. Add in the tablea chocolate and dissolve. Once dissolved, add in the rice and bring back to a boil.
  2. Once boiling, turn the heat down to reduce to a simmer and stir the rice every 3 minutes or so to prevent it from sticking to the bottom of the pot and burning. Leave uncovered to cook further for another 15 to 20 minutes until the water is absorbed and the rice is cooked through. The consistency should be thick but soft, just like porridge.
  3. Add in the brown sugar and stir to combine until dissolved. Remove from the heat and transfer into individual serving bowls. Top with dairy of choice and fried tuyo (optional for those feeling adventurous).
  4. Serve and enjoy!

Classic Champorado (Chocolate Rice Porridge)

Note: Even after cooking with the heat turned off, the glutinous rice will continue to expand and absorb the liquid, therefore it is important to serve it immediately to avoid dry Champorado.

You may also like to add a bit of chilli to your Champorado. It is not traditionally a spicy dish, but if you want that extra kick to the guts to get you going in the mornings, then go for it! Chocolate and chilli afterall is another classic flavour combination!

BON APPÉTIT

– Ally xx

myTaste.com

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Lucban Longsilog

Lucban Longsilog

Hello Everyone! I’ll start of with a question for all of you this morning:

What did you have for breakfast this morning?

When I was still working in Brunei for the past few years, I would kicking off my day with breakfast by 6:30am which is usually either a bowl of oatmeal with fruits, bread with whatever spread was available (most likely peanut butter), pancakes, or instant noodles. Whichever it was for that day, none of these would last me until my noon lunch break. At most, I could only last until about 10:00am (and that’s already pushing it). The rest of the two hours, I usually sit at my desk dreaming of lunch and unfortunately continue to have an unproductive latter part of the morning.

Filipinos and most Asians in general love to eat rice in almost every meal, including breakfast. Rice provides more energy and keeps us full and focused longer – but as a kid, my siblings and I were never brought up on having rice for breakfast. Even having been back in the Philippines for just over two months now, not once did we have rice for breakfast. The –silogs you’ll be seeing for this month on Amcarmen’s Kitchen is actually breakfast for dinner *cheeky grin*

Here’s another question for you, especially to all my kabayans out there:

What’s your favourite type of longganisa?

Lucban Longsilog

The great thing about longganisa is that they come in many variations depending on the province they originate from, but nonetheless are all mouth-watering breakfast delights. Provinces such as Vigan, Lucban, Tuguegarao, Cabanatuan, Alaminos, Cebu, Camlumpit, Bacolod, Pampanga, Guinobatan, and many more boast of their own unique blend of ingredients that is specific to their region that goes into the making of their longganisa. For example, what makes Vigan Longganisa so popular is its garlicky and sour notes that come from the combination of Ilocos sugar cane vinegar (sukang Iloko) and local garlic from Sinait which are both major products of the Vigan province.

I have yet to try all the types of longganisa around the Philippines, but to date, my long-time favourite is most definitely the Lucban Longganisa! They are very popular for their aromatic and garlicky smell! If you happen to visit the province of Lucban, Quezon, you will definitely not miss this longganisa because it is displayed in the markets, and even along the roads in the many parts of the town. The best part? I don’t have to travel all the way to Lucban, or wait for a relative to bring some back as pasalubong – I can now find freshly made ones at our local weekend produce market, and I even spotted some at our local grocers too! Additionally, they’re not that hard to make at home yourself!

Longganisa is definitely a very popular Filipino breakfast staple that is best paired with sinangag (garlicky fried rice), fried egg, and a spicy (optional) vinegar dipping sauce for added taste on the side.

Homemade Lucban Longganisa

(Original recipe from Panlasang Pinoy)

PREP TIME 1 HOUR* | COOKING TIME | MAKES 2 DOZEN SAUSAGES

*Plus 8 to 12 hours of refrigeration time before cooking

INGREDIENTS

  • 1kg ground lean pork belly or shoulder**
  • 1/2 cup cane vinegar
  • 4 tbsp pork fat, cut into small cubes
  • 3 tbsp garlic, minced
  • 7 tsp smoked Spanish paprika
  • 4 tsp rock salt
  • 2 tsp white granulated sugar
  • 1 tsp dried oregano
  • Dried hog casing or sausage casing (about 1-inch in diameter)

**Or you can just buy lean ground pork if you don’t like to grind the meat yourself.

METHOD

  1. Add the ground pork, pork fat, salt, smoked paprika, garlic, oregano, sugar, and vinegar in a large mixing bowl. Mix the ingredients together thoroughly until well combine. Set it aside for about 30 minutes for the flavours to fully develop and infuse into the meat.
  2. Soak the dried hog casing in warm water for about 3 minutes. Tie the first end of the casing and stuff using a funnel or a sausage stuffer with the meat mixture. Make links of longganisa about 2 to 3 inches apart or depending on how long you want your longganisa to be.
  3. Refrigerate for at least 8 to 12 hours before cooking or you can store it in the freezer.

Lucban Longsilog

Lucban Longsilog

PREP TIME 20 MINS | COOKING TIME 30 MINS | SERVES 3

INGREDIENTS

  • 1 dozen homemade or store-bought lonnganisa

To serve with

  • Garlicky fried rice
  • Fried sunny-side up egg
  • Spicy vinegar

METHOD

  1. Heat a medium-sized frying pan over medium-high. Add about a quarter cup of water to the pan together with the longganisa. Bring the water to a boil. Roll the longganisa occasionally and continue to boil until the water in the pan evaporates.
  2. When the water has fully evaporated, let the longganisa fry in its own oil. Continue to fry the longganisa for about 5 minutes while constantly rolling them around to cook evenly on all sides. When the longganisa is slightly crisp on the outside, it’s done!
  3. Serve hot with garlicky fried rice and fried egg – browned and crispy on the edges with a golden liquidy yolk is how I like my fried eggs.

Lucban Longsilog

Before I end today’s post, yes I am fully aware that it’s not a Wednesday night yet, but this recipe was supposed to go up last Wednesday. At the time I was actually back in Brunei for a couple of days to tie up some loose ends. I got home late that night (well okay, at 9pm) but was super exhausted from the events of that day that I just passed out when I hit the sheets. So anyway, I’m getting this up now so that I can get tomorrow’s scheduled post up on time (hopefully).

BON APPÉTIT

– Ally xx

myTaste.com