one filipino dish a week

In the October issue of Saveur magazine breakfast is the main story and as usual the Filipino diet is not mentioned (but slowly we’ll get to them). Champorado is my addition to the issue. One word says it all… chocolate. What more can you ask for? Chocolate in the morning. Being the Filipino that I am I find comfort in rice. It is the warm embrace from someone you love. And rice is the canvas that makes the flavors of the food shine. What better way to start painting your day on a canvas of a chocolate embrace. Champorado may not be eaten with the daily morning news but it is that one tattered shirt in your closet that everytime you wear it you ask yourself why you don’t wear it more often. I may be waxing serious poetic over champorado but chocolate + rice = scrumptioulscence and you know you wanna try some.

Here’s how you can make it:
1 cup glutinous rice
3 cocoa tablets (tablea)
brown sugar - the more the better
milk

If you do not have the Philippine tablea available where you are, then 100% cocoa unsweetened baking chocolate will do the trick.

1. Boil the rice in 4 cups of water. Stir constantly so the rice won’t stick.
2. Once the rice has softened start to add the cocoa and continue stirring to incorporate the chocolate.
3. Add sugar to your desired sweetness
4. Serve it up in a bowl with some milk. For a true Filipino experience use evaporated milk.

Eat Filipino Food!