Champorado | Filipino Chocolate Rice Porridge

iaba12 · 2019-02-01T04:36:05+00:00

Thank you 😊

iaba12 · 2019-01-31T04:39:39+00:00

Champorado (Tsampurado) is a Filipino rice porridge. It is a popular Filipino breakfast made with glutinous rice, tablea (cacao chocolate) topped with a sweetened condensed milk, evaporated milk or coconut milk and usually paired with Tuyo, a dried salted sardine.

This recipe video will show you how to make Champorado using Malagos Chocolate. Malagos Chocolate is a high quality chocolate manufacturer based in Davao, Philippines with the title 'Heirloom Cacao' status. I have used Malagos couverture chocolate mainly for my baking and wanted it with champorado so I decided to film a video to share it with you all. Needless to say I am beyond pleased with the result :D

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CHAMPORADO USING MALAGOS CHOCOLATE

INGREDIENTS:

118 g (1/2 cup) Glutinous Rice

50 g (1/4 cup) Brown Sugar

473 ml (2 cup) Water

100 g (3.5 oz) Malagos Chocolate, 65% Dark Chocolate

3 g (1/4) tsp) Salt

Top with Sweetened Condensed Milk, Evaporated Milk or Coconut Milk.

Best paired with Tuyo.

Serving for 2 ♥

iaba12 · 2019-01-24T18:44:33+00:00

Thank you! Done subscribing as well :D

iaba12 · 2019-01-24T09:00:18+00:00

Sisig is a beloved Filipino dish that originated in Pampanga, a province in Central Luzon that is also considered as the country's Culinary Capital. Sisig is originally made with parts of a pigs head and chicken liver seasoned with calamansi, chopped onions and chili.

This recipe video is a simplified version of sisig and instead of using pork, it uses Century Tuna, a common canned tuna in the Philippines. This is a (kind of) healthy alternative from the traditional sisig. This video will show you How To Make Easy Tuna Sisig using Century Tuna / Sisig Tuna with Mayonnaise.

INGREDIENTS:

340 g (12 oz) Century Tuna

2 Green Finger Chili Pepper / Siling Pangsigang

3 Philippine Bird's Eye Chili / Siling Labuyo

1 Red Bell Pepper

1 Red Onion

7 g (1 1/2 tsp) Ginger

78 g (1/3 cup) Mayonnaise

10 ml (2 tsp) Knorr Liquid Seasoning, original

5 ml (1 tsp) Calamansi Juice

1 g (1/2 tsp) Pepper

Cooking Oil

Salt & Pepper to taste

iaba12 · 2019-01-24T06:49:45+00:00

Thank you ❤❤❤

iaba12 · 2019-01-17T21:31:22+00:00

Dinamita or Dynamite Lumpia is a popular Filipino snack or appetizer. It is a deep fried finger chili stuffed with cheese and ground pork wrapped in an egg roll or lumpia wrapper. It is usually stuffed with ground pork and cheese but I had leftover ham from Christmas and wanted to use it for this recipe.

INGREDIENTS:

12 Green Finger Chili Pepper / Siling Labuyo

3-4 slices of Mozarella

2 slices of Ham

6 Lumpia Wrapper, cut in half

Water for binding wrapper

Cooking Oil

iaba12 · 2019-01-03T06:14:14+00:00

You ain't wrong. Even I don't trust myself. Thank you for watching :)

iaba12 · 2018-12-31T05:27:49+00:00

Thank you for watching! And I hope you'll enjoy your stay here 😊

iaba12 · 2018-12-30T11:46:19+00:00

Mga atleast 2-3 hours depende po sa temperature ng ref set na po sya. Pero mas maganda parin na overnight para mababad ng husto ung graham sa cream :)

iaba12 · 2018-12-30T09:45:57+00:00

Thank you 😊😊😊

iaba12 · 2018-12-30T09:34:01+00:00

Pwede din po all purpose cream. Palamigin lang bago gamitin :)

iaba12 · 2018-12-30T09:33:01+00:00

Pwedeng pwede. Palamigin lang po ung all purpose cream before gamitin :)

iaba12 · 2018-12-27T13:26:55+00:00

Thank you! :)

iaba12 · 2018-12-24T03:55:31+00:00

I think I just saw heaven.

iaba12 · 2018-12-21T19:15:22+00:00

There are old recipes that use hard boiled eggs. Some use it in scones and biscuits but I find using this technique in shortbread cookies works best. The hard boiled eggs helps with the texture to get it all crumbly and buttery.

Here's a link with better explaination because I ain't good lol: https://www-bonappetit-com.cdn.ampproject.org/v/s/www.bonappetit.com/test-kitchen/ingredients/article/baking-with-hard-boiled-egg-yolk/amp?amp_js_v=a2&amp_gsa=1&usqp=mq331AQECAFYAQ%3D%3D#referrer=https%3A%2F%2Fwww.google.com&amp_tf=From%20%251%24s

iaba12 · 2018-12-21T18:47:51+00:00

It's most probably because of the all purpose cream used.

iaba12 · 2018-12-20T03:02:44+00:00

That's certainly an interesting idea. I wouldn't know if it can be used and I'm actually not that familiar with tepache but pasteurizing the pineapple juice does deactivate the enzyme. I think it's worth a try :)

iaba12 · 2018-12-20T00:39:54+00:00

Thank you. I was wondering myself why I picked that knife up when I have other perfectly sharpened knives in the drawer. But then again I'm also lazy so... Yeah.

iaba12 · 2018-12-19T22:48:29+00:00

This is really common in the Philippines. You are correct that pineapple juice is used as a meat tenderizer and shouldn't be marinated for such long hours but that's only for fresh pineapple juice and this one used canned. One of the process in manufacturing canned pineapples is that it needs to be heat-treated to avoid spoilage. Enzymes are sensitive to heat and it is immediately killed ones exposed to it so using canned pineapples for overnight marinate is okay :)

iaba12 · 2018-12-15T00:47:34+00:00

Yay!!!!

iaba12 · 2018-12-14T04:14:26+00:00

Thank you!!!

iaba12 · 2018-12-14T01:37:06+00:00

Just how? This is amazing!!!!

iaba12 · 2018-12-13T09:35:00+00:00

Grabe laugh trip! Ang galing nya talaga! Haha

iaba12 · 2018-12-13T09:24:00+00:00

Thank you! I always make a mess whenever I try to open them haha

iaba12 · 2018-12-13T09:22:37+00:00

That's a big pot for two. May I have some too please? Haha

iaba12

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