Recipe #57: CHURROS CON CHOCOLATE

Churros con Chocolate Recipe

Did you know that we have a thriving chocolate industry in the Philippines? In fact, we can go head to head with other top producing countries in the world. Several international candy brands even source their chocolates here in the Philippines. I wouldn’t be surprised if I find Wonka’s chocolate factory around the corner. ūüôā

Speaking of which, thank you to¬†Cacao Culture Farms¬†for providing me with their wonderful chocolate products. I love good quality chocolates and theirs did not fall short of my expectations. Also, let’s support local products and farmers. A prosperous local farming industry results to high-quality produce at a lower cost. So, if you can, shop at your local farmers’ market or palengke instead of large supermarkets, and buy local produce instead of the imported ones.

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Recipe #55: CHAMPORADO

Champorado Recipe

I have a confession to make. I don’t like Champorado (sorry!). I’m not a fan of a sweet meal, especially for breakfast.

I actually don’t remember when my dislike for Champorado started. However, I do remember enjoying it as a child. My other lola¬†(my lola‘s sister-in-law who lived next door) had a carinderia¬†in front of her home and she used to sell breakfast meals. Early in the morning, I would buy¬†Champorado from her (and she would sometimes give me free puto¬†or rice cake) and that would be my breakfast before heading for school.

Champorado is chocolate rice porridge which is historically influenced by the Mexican Champurrado. It is normally served with a drizzle of evaporated or condensed milk and eaten with salty dried fish on the side, such as tuyo (herring) or dilis (anchovy).

Filipinos love the contrasting salty and sweet flavors. I understand that salty complements sweet, but personally, the fish and chocolate combination is a bit hard to swallow, literally and figuratively. So, yup, to each his own.

This recipe is inspired by my lola‘s sister-in-law’s Champorado recipe. She added peanuts (peeled, roasted, and ground into a smooth paste) to her Champorado which resulted¬†in a much richer flavor and creamier texture. Imagine a chocnut-flavored Champorado‚ÄĒit’s really good.

Excited for tomorrow’s breakfast? Grab the recipe below:

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Recipe #46: THAI CHICKEN SATAY with PEANUT SAUCE & CUCUMBER RELISH

Perhaps, one of my biggest regrets while living in Thailand was not being able to blog about my life there. But then again, I also wanted to detach myself from the usual things that I did before I left Manila. I wanted¬†to experience living in another country with a certain level¬†of immersion into a culture¬†that is similar yet¬†so different from my own, away from the familiar crowd and scenes. Besides, that’s one of the many¬†reasons I decided to take refuge in the¬†the land of smiles anyway.

So, yeah, why regret.

Now¬†that I’m back, and while I can still remember snippets of my¬†life in Thailand, I’ll probably share one or two Thai recipes that I really enjoyed¬†(and definitely going to miss) while I was there. Let’s start with one of my favorite street foods — Thai Chicken Satay.

Thai Satay 1

Here’s the thing — satay or sate (pronounced as sa-t√©) is not originally from Thailand. Its¬†country of origin is in fact¬†Indonesia, historically akin to the¬†Indian kebabs.¬†But because Thailand’s cuisine is more popular than its neighbors,¬†satay¬†became more associated with¬†Thailand.

A photo posted by GJ Coleco (@gjcoleco) on

Thai Pork Satay sold as a street food in Thailand

Aside from Thailand and Indonesia, satay is also a well-known street food in Malaysia and many parts of Southeast Asia. Yes, it can also be found in the Philippines, in the south where it is known as satti.

Just like in any culinary adaptations, ingredients and preparations vary from one region to another. In Thailand, chicken and pork satay are common where it’s served with peanut sauce and cucumber relish. But in Islamic¬†countries, chicken and beef are more¬†preferred, although pork may also be found in non-halal food establishments.¬†

Try the recipe below and let me know what you think:

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