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:
Our old folks undeniably love our local kakanin. My mother and father, even my lola and tita when they were still alive, are huge fans of these sweet rice cakes. They come in varieties of flavor, color, shape, and texture.
In Malabon, the town where I grew up in, kakanin can be found everywhere. Go to one of our public markets and you will see a special section that sells different kinds of kakanin with names you probably have never heard of. In fact, the city is known for its delectable sapin-sapin, kutsinta, and biko elaborately served in a colorful array on a round bilao.
On this blog post, I will share to you my mother’s recipe for Palitaw. We call it dila-dila in Malabon because of its distinct shape (dila means tongue). The name palitaw was derived from how it is being prepared. Palitaw or litaw means “to appear,” or in this case, “to float,” because it starts to float in water once it’s cooked.
If you want to learn how to prepare palitaw, refer to the recipe below:
Aah, rainy days. It’s Saturday morning. No work. Too lazy to get up. You just nonchalantly decide to spend your entire day under the warmth of your blanket. Or perhaps, you just sit carelessly on your couch, watch your favorite old movie on DVD or maybe read that book you haven’t touched since you bought it from the thrift shop last year. What else could be more pleasant than these?
A cup of coffee?
A hefty serving of sopas?
What about a nice warm bowl of tasty and gratifying Chicken Arroz Caldo, no? Now we’re talking.
Arroz Caldo is a Spanish phrase which literally translates to “rice broth.” It has many names: rice porridge, congee, lugaw…the list goes on. It’s a common merienda/minandal (snack) in the Philippines which can be served both in the morning or mid-afternoon. I’m almost sure there’s always a gotohan (a casual restaurant; an eatery that serves a variety of meals especially rice congee) within your neighborhood that serves this.
Since Chicken Arroz Caldo includes meat and rice (which is a staple in many Asian countries), it is a complete meal by itself which can actually be served any time of the day.
The recipe below is a plain Chicken Arroz Caldo dish. There are a number of side dishes that you can serve this with. You can enjoy Chicken Arroz Caldo with hard-boiled egg, lumpia (or sumpia as we call it in Malabon which is commonly known as Spring Roll), tokwa’t baboy (fried tofu and pork), etc., and your common condiments would be patis (fish sauce), pepper, calamansi, soy sauce with vinegar, garlic, and onion.
Hey, you want it, right? Then get up and start cooking! Here’s the recipe for Chicken Arroz Caldo: