Champorado (Filipino Chocolate Rice Porridge/Pudding)

 Back in the Philippines, I remember those lazy saturdays when you can get up later than usual, have a late breakfast and just relax. Of course, one of our classic Filipino breakfast (that doesn't involve fried rice or eggs or even meat....yes, admittedly there is rice but at least it's not fried!) is champorado - chocolate rice porridge.

Who can resist chocolate rice? I can't!

This version is a little richer than the usual champorado. In fact, when my hubby tasted it he thought I should serve it more as a dessert rather than as breakfast. Oh well, for me it's good either way!

Instead of just using water to cook the rice, I use a combination of coconut milk and fresh 2% milk. Evaporated milk, which is more readily available in the Philippines, is fine too. 
It came out really creamy and yummy and enhanced the flavor of the chocolate.
If you wish to have this for breakfast, I recommend using only half of the coconut milk plus some water as stated in the recipe. But if it will be used as dessert, then go ahead and use the entire can and leave out the water for a much creamier version.

So enjoy this champorado either at breakfast or after a meal as a dessert. Top it with with vanilla ice cream or even chocolate chips if you are feeling really indulgent! :-)

 

Ingredients

• 2 cups white glutinous or sticky Rice
• 1/2 cup unsweetened Cocoa powder
• 3 cups Water
• 1 (12 oz.) can Evaporated Milk
• 1 (14 oz) can Coconut Milk
• 1/2 cup brown Sugar, or to taste
• 1/2 cup Chocolate Chips

                                                                                   
Procedure

Wash and drain the rice well. Place in a large deep pan and mix with the unsweetened cocoa powder. Pour in the water and stir. Bring to a boil. Once it starts boiling, adjust heat to low, cover and cook, stirring occasionally, until the liquid has mostly dried up and the rice is tender about 20-30 minutes

Pour in the evaporated milk and coconut milk. Stir. Add the brown sugar and chocolate chips. Stir until everything is combined and the color is even. Continue to cook uncovered for another 10 minutes or so on low to medium heat, stirring occasionally, until the consistency and thickness is to your liking and the milk has been fully heated through. If it's too thick simply dilute with a little water or milk. Adjust sweetness to your taste.

Serve in individual bowls with additional milk and sugar on the side and perhaps a few sprinkling of extra chocolate chips! Traditionally, we eat it with dried salted fish. But, you don't have to! For dessert, simply top with vanilla ice cream and serve warm. :-)

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Enjoy this yummy chocolatey treat!

Cilantro-Lime Rice

 Since we arrived in the USA, Mexican food has become one of our favorites. Mark loves spicy food and he doesn't often get his fave Indian curries in Michigan (unless I make them) so he's happy to satisfy his palate with the Mexican alternative. We often have tacos on the menu but it won't be complete without the cilantro-lime rice on the side. The citrusy, moist cilantro-flavored rice is such a wonderful side dish that you can serve it even if you're not having Mexican food. We make a big batch of this (just because we love it so much!) and use the left-over for sinangag (Pinoy fried rice) the next day so nothing is wasted.

I have searched the internet for a good cilantro lime rice and I chanced upon this one. I thought the idea was great and decided to try it. Unfortunately, since this was not on a blog post but on a comment page and the person did not wish to reveal his/her identity I don't know who to acknowledge. But am just happy he/she decided to share it. There were no exact measurements given, just mostly the ingredients so I just adjusted it to my taste and feel free to do the same. After all, what may be tart for me may still be sweet or even bland for somebody else!

A rice cooker would be handy for this but you can always use a large sauce pan and cook the rice on the stove top. For this dish, basmati is the best rice to use for it doesn't get sticky and the grains remain separated even after the oil and the citrus juice has been added but if you don't have it jasmine or any long grain rice is fine too. You may choose to use the entire rice as measured in the recipe or however much you need.

Also, I like that the recipe uses different kinds of citrus fruits (though it's popularly made only with lime). I like the combo of the juices of 1 lime and 1 orange. The sweet orange flavor balances the tartness of the lime. But you may add 1 lemon too in the mix. Just note that it will be sharper so perhaps you need to use less juice when you mix it with the rice. 

Ingredients

1 cup of uncooked jasmine/basmati rice (use measuring cup not the rice cooker cup)

1 1/2 cups water, more if needed (use the same measuring cup)
2 small bay leaves
Juice of 1 orange and 1 lime or a combo of 1 orange/1 lemon/1 lime (the latter combo is sharper) - use about 4 Tbsp or to taste (the left over juice I give to my tots who love it!) 
1 cup of fresh cilantro, chopped
2 Tbsp (neutral flavored oil like canola oil but I did try light olive oil and it was fine)
Salt, to taste

Procedure

First, place the rice and water in the rice cooker. Insert the 2 bay leaves on the rice. Cook. The rice cooker will automatically turn to warm setting when it's done. Let it rest for a few minutes.

This is what the rice should look like when it's done and after removing the bay leaves.

While the rice is resting, juice the orange and lime and lemon (if using). Set aside. Prepare the cilantro leaves. We love cilantro so we put in a lot. Add as much as you want.

When done preparing the citrus fruits and cilantro, get the oil and pour it slowly on the rice. Coat the rice with oil.  

Add the cilantro, juice and the salt and mix well with the rice. Enjoy!

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Easy Garlic Fried Rice (Sinangag)

In the Philippines, rice is king.....we have it in the morning, lunchtime, dinner and yes, even for snacks... and don't rule it out as dessert too! Sometimes, we cook too much of it and then there are left-overs. But never fear.....sinangag is here. It's the Tagalog term for "fried rice." So next time you wonder what to do with left-over rice, try this recipe and you'll know how.

The ingredients here can be increased or decreased depending on how much rice you have left, so feel free to adjust it.


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Ingredients:

Day-old rice (refrigerated left-over rice)

2 Tablespoons Olive oil (light) 
A few crushed garlic (3-5)
1-2 Tablespoons Soy Sauce, or to taste
Dash of salt, or to taste
2 Eggs, beaten
Handful frozen Peas and Corn

You need either a big wok or a deep frying pan for this.

Procedure:

Heat about a 1-2 Tablespoon oil in a pan or wok. Saute the garlic until aromatic. Don't let the garlic  burn. 

Add the cold rice and stir to break the grains apart. Cook until warmed up. Season with a little salt. Add the soy sauce and mix with the rice until most of the grains are coated. 

You may scramble the eggs in another pan and just add it later after it's been cooked. But if you have a big enough wok or wide enough pan, create a well/space in the middle of it by pushing the rice to the side. Spray a little oil in the middle and then pour the beaten egg.

Let it set. When the eggs have set enough, flip it over then begin to mix it with the rice breaking it up as you do so. Thereafter, add the frozen peas and corn and continue to stir until the veggies are cooked about 2-3 mins. Season the rice with more soy sauce or salt as needed.

Serve immediately. Easy-peasy delicious!

This fried rice pairs perfectly with Bobotie (Curried Ground Beef) or with Arroz a la Cubana.

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Arroz a la Cubana (Cuban Style Rice)

Arroz a la Cubana is a dish that you're always sure to find in any mall in the Philippines with a cafeteria. It's a classic comfort food which came by way of Spain (who colonized the Philippines for almost 400 years!). The Philippine version typically consists of rice, ground beef sauteed with onions, garlic, tomatoes, diced potatoes and diced carrots, a fried egg and plantains cut lengthwise and fried.

For this version, I replaced the potatoes with bell peppers (to add more color) and used a combo of ground pork and beef (for more flavor).

Since even my British husband loves this dish, and he doesn't mind eating this with rice for breakfast either (that's how much he likes this!) it has become a household staple. 
A simple but flavorful recipe that's perfect for breakfast, lunch or dinner.

Ingredients

oil (about 2 tablespoons)
3 garlic cloves, chopped 
1 medium onion, chopped
2 plum tomatoes, diced   
1/2 lb ground beef 
1/2 lb ground pork  
4 tbsp light soy sauce
ground black pepper, to taste
1/2 a piece of a large red bell pepper, diced 
1  small carrot, diced
1/2 cup raisins
1/2 cup peas

Procedure

Heat the oil in a large frying pan or skillet. Sauté the garlic and onion for about a minute. Add the diced tomatoes and cook until the onions and tomatoes have softened about 5 minutes. Stir in the ground beef and pork. Crumble with a fork to prevent clumping. Season with soy sauce and black pepper and cook until the meat has turned brown. Add the red bell pepper and carrots and then simmer covered for about 5-8 minutes or until the veggies have softened.

Uncover then stir in the raisins, raise the heat and cook for a further 3-5 minutes or until most of the liquid has evaporated. Add the peas and cook for another couple of minutes.

If desired, season with a little Worcestershire sauce or to be truly pinoy ----- fish sauce for more flavor. Yum! 

Serve hot accompanied with fried rice, fried eggs and if available – fried plantains!

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