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—it’s really good.
Excited for tomorrow’s breakfast? Grab the recipe below:
I’m an advocate of traditional Filipino food. But that doesn’t mean that I don’t welcome unorthodox approach in cooking. I also like to experiment with different recipes, whether it’s a fusion of various dishes from a place that I visited or an adaptation of a cooking demo video that I watched online. It excites me to discover new flavors inspired by various cultures and the people behind them.
This recipe is no different. It obviously takes inspiration from the Filipino Sinigang sa Miso and the Japanese Miso Ramen—both can confidently represent the culinary traditions of the countries where they come from. I have always wanted to try out this recipe simply because I was curious. How would it taste?
To be honest, I was kind of skeptic about the outcome of this dish. The main common denominator between the two national dishes is the miso, and I’m not even sure if the same type of miso is used in both recipes. Not only that, Sinigang sa Miso traditionally uses fish and seafood. But in this recipe, I used pork.
In case you’re wondering, I wasn’t high when I created this recipe :-). Sinigang-Ramen fusion dishes is not new as there are several restaurants out there that already serve this noodle dish. However, I thought the miso would add another layer of flavor. As individual dishes, miso complements both. But as a fusion, it was a feast of umami flavors!
Do you also want to experiment new recipes at home? You can start with this noodle dish. Get the recipe below:
When your family eats Sinigang almost every week, chances are, there’s always an abundant supply of kangkong lying around in your fridge’s vegetable compartment. Kangkong (or water spinach) is uber cheap and it’s available all year round. A bundle of kangkong costs about P15 (US$.30) at the grocery and, perhaps, even cheaper at the public market.
Aside from Sinigang, kangkong can also be cooked as adobo, topped with some crispy garlic and savory dark sauce, which can be a fantastic side dish to your fried or grilled seafood, chicken, or pork. But today, we’re making Crispy Kangkong.
Crispy Kangkong is also a tasty appetizer, typically served in restaurants (which may sometimes cost a little more than it should be). But now, you can simply make them at home. The kangkong leaves are coated in spiced batter before frying them in hot oil. Drain the excess oil on a paper towel and that’s it, ready to be served. Easy-peasy!
Check out the complete recipe below: