Champorado or chocolate-flavored rice porridge is a favorite breakfast among Filipinos, especially for families with kids. I haven’t met a child who don’t like chocolates and that explains why champorado is very famous in almost all households in the country.
I remember passing a can of evaporated milk around the table way back when I was a little girl. And my sisters and I would try to beat each other out with the designs we make using the milk on top of our bowls of hot champorado. Papa and Mama would judge our designs and we would all be declared winners in our own right. How carefree life was back then.
Going back to cooking, there are several champorado mixes available in the market today where you only have to pour hot water and leave it to cook for five minutes or so and your breakfast is ready. But for me nothing beats this special champorado recipe made even richer with the addition of coconut milk. And in my experience, coconut milk has never failed me in the numerous recipes that I’ve tried. Go ahead and taste the difference.
Ingredients:
- 1 cup malagkit rice
- 3 cups thin coconut milk or water
- 1 cup sugar
- 1 cup pure thick coconut milk
- 2 tablespoons cocoa powder or 2 squares pure chocolate
- Pinch of salt
Cooking Procedure:
- Wash rice well and drain. Place in a pot or saucepan with 3 cups thin coconut milk or water. Cover and boil for about 10 minutes. To prevent scorching, stir once in a while.
- Mix the cocoa powder or grated chocolate with the sugar and add to mixture with a pinch of salt. Cover and allow simmering until the rice is cooked. Stir mixture once in a while. Add the thick coconut milk just before removing from the heat.
- Can be served hot or cold.
The good thing about tortillas is the fact that you can use almost anything to whip into a wonderful recipe. For this post, I combine pork and shrimps (two of my favorites) into a yummy Shrimp Meat Tortilla good for young and old folks alike. I say so, because from my GrandMa down to my little 2-year old boy, this all-around recipe can be served any day. I prefer to serve this during breakfast to break the monotony of cooking plain eggs. With meat and shrimps in the mix, you can tease the taste buds of the people you love. An ordinary breakfast can be turned into something full of smiles and praises whenever I place this dish on the table.
There are still many versions of tortilla that you can prepare out of mixed meats but I always find this recipe as the best meat combination. You can trust me on this!
Ingredients:
- 1 cup ground pork
- ½ cup shrimps shelled(cut finely)
- 1 clove garlic (minced)
- ½ cup onions (chopped)
- 2 eggs
- ½ cup sliced tomatoes
- 4 tbsp shortening
- Salt and pepper (to taste)
Cooking Procedure:
- Sauté garlic, onion and tomatoes in shortening. Add ground meat then shrimps and continue cooking until well cooked. Season with salt and pepper. Remove the cooked mixture from the pan and set aside.
- Grease the pan with enough shortening and line with a banana leaf. Beat the eggs and add the cooked mixture. Pour the mixture over banana leaf and let cook. Line a plate with another banana leaf and turn the tortilla upside down. Put it back in the pan to brown the other side.
- Serve hot.
Sapin-sapin is a very old Filipino delicacy which is handed down from generation to generation. It originated from Abra, a province in the northern part of the Philippines. Because it has been around for years, it is self explanatory why several versions are already spread throughout the country.
At present, you will find sapin-sapin almost everywhere, from school canteens, to Filipino restaurants and cake shops. This version that I’m sharing with you is a recipe given by my Grandma to my Mama. And yes, my Mama shared it with me. So enjoy cooking. sapin-sapin!
Filipino Recipes – Sans Rival Cake Recipe – Pinoy Food
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Whenever I hear the word Sans rival, I always remember my high school best friend who gave her crush the same secret name because it is her favorite cake. Imagine a boy named Sans Rival… can’t help but giggle on the thought.☺
Sans rival is a cake that you would like to have every day, unless you are trying to slim down. It is creamy, tasty, sweet, with bits and pieces of cashew nuts that makes the cake even more delightfully delicious. I tried baking it myself using this recipe that I got from no other than my best friend. Yes, the same one I mentioned earlier.
Ingredients:
- 8 egg whites
- 1 cup sugar
- 1½ cups cashew nuts (finely chopped)
Filling:
- 8 egg yolks
- 1 cup sugar
- ½ cup water
- 1 tsp corn syrup
- 1/3 lb fresh butter
- ½ cup cashew nuts (chopped)
Cooking Procedure:
- Beat egg whites until stiff and foamy. Add 1 cup sugar gradually, beating continuously, until you see soft peaks formed. Add finely chopped cashew nuts. Grease four cookie sheets which are 9×14 inch in size and dust lightly with flour. Pour mixture into 4 sheets and spread thin. Bake in preheated oven 300ºF for about 30 minutes or until golden brown. Remove cookie sheets and set aside to cool.
- Put 1 cup sugar, ½ cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring. When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and set aside to cool.
- Beat egg yolks until lemon-colored. Add syrup little by little, beating well.
- Melt butter to creamy consistency and when syrup mixture is sufficiently cool, add little by little while continuing to cream. Spread butter mixture on the layers and put together, one on top of the other, sandwich fashion. Spread more butter mixture to the top layer and sides and sprinkle with cashew nuts, Wrap in wax paper and chill before serving.
Kilawin is always mistaken for raw fish cooked using vinegar only. That is a common misconception. For those people who need to know the difference, raw fish in vinegar is kinilaw while pork and liver cooked using vinegar is kilawin. Kilawin is a dish that originates from Pampanga, one of the provinces in Luzon.
Kilawin is not only good for ordinary meals but it is also highly favored during sessions of beer drinking. The tangy taste is a perfect beer match and my male cousins say it helps keep drunkenness away. But of course, they just say it to tease me and it is their way of sweet-talking me into preparing the recipe for them.
Ingredients:
- 1½ cups pig liver (sliced)
- 2 cups pork (sliced and boiled until tender)
- 1½ tsp black pepper
- 4 tbsp lard
- 6 cloves garlic (minced)
- 1 regular sized onion (sliced)
- ½ cup native vinegar
- ½ cup broth (from boiled pork)
- Salt (to taste)
Cooking Procedure:
- Soak liver in vinegar, salt and pepper for 5 minutes.
- Sauté the garlic in lard until light brown. Add the onion and continue cooking until the onion is well cooked.
- Add the liver which is already sliced and stir the mixture constantly for about 3 minutes and press the pieces of liver with the back of a wooden spoon so the juice will be extracted while frying.
- Add the pork, stirring in the same manner and cook for about 2 minutes.
- Season with salt and pepper to taste. Add vinegar diluted with the water. Simmer for at least 3 minutes.
- Serve and enjoy.