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!

Mango Smoothie

Oh summer! The perfect time to make fruit smoothies/shakes in the Philippines. Truly, the best way to cool down in a hot country.

While summer in Michigan does not get as hot and humid like the Phils (thankfully!), it's still great to make fruit smoothies to cool down. It's a good way as well to make my kids drink their fruits. Who can say no to freshly made fruit shakes! Mine don't!

When it comes to fruit smoothies, hands down, Mango Smoothie reigns supreme for me. The next one on my list would be Avocado Smoothie (yup, you read it right! Avocado is considered fruit in the Phils! More on this on my next post...)  and then.... Guyabano (Soursop fruit) Smoothie. The last one I miss terribly cause I have never seen the fruit ever in any grocery store here. But, let me not forget, Papaya Smoothie, it can rival any of the three in taste if you find the ripest juiciest one! 

Anyway, I can go on and on 'cause there are many other tropical fruits that you can use for a fruit shake in the Philippines. I have even tried Durian shake and amazingly loved it!

In the Philippines, we pride ourselves in having the best mangos in the world. I have yet to taste another one which can equal ours. Pardon me, but all Filipinos will say this! :-) Carabao Mangos (picture below) when ripe to perfection are the best for fruit shakes.

These mangos, which look like Champagne mangos, are from my province, Marinduque. They are so nice and sweet too!

I am just thrilled that at least I can find some nice mangos here so I can satisy my mango cravings.

For the smoothie, I used the Mexican Ataulfo Mangos and the Champagne Mangos (the latter is really a variety of the Ataulfo kind). The only difference is the Ataulfo one is really sweet while the champagne variety is more sweet-tart. I found out that Ataulfo mangos are actually bred from seeds of the Manila Mangos (yes, the famous Philippine ones) which were combined with other mango seeds from somewhere else. Am no expert but I do taste a bit of Manila Mango sweetness there, so perhaps it's true! At least, am getting some Philippine mango there!


Ingredients

4 Ataulfo ripe mangos or 4 Champagne mangos (use the latter if you wish to have a sweet-tart shake reminiscent of a green mango shake)

* The photo below shows only 3 mangos but I actually used 4 of them.

1 1/2 cups crushed ice

1/4 cup milk, or to taste (optional)
Sugar (2-3 Tbsp), or to taste 

Procedure

Rinse the mangos. Wipe dry.  To get the mango flesh, you can cut off either side of the mango down to the part where your knife touches the seed (you want to get as much mango flesh). 

Then, cut lengthwise and then crosswise across the flesh down to the skin. They call this the hedgehog style of cutting a mango. See below. Scoop out the flesh with a spoon. Repeat with the remaining mangos.

Place the crushed ice at the bottom of the blender. Then add in the mangos.



Pour the milk, if using. Add the sugar too. I use between 2-3 tablespoons.

Then turn on the blender to mix all the ingredients. I use the shake or smoothie button on my blender. 

Serve immediately!

For a change, mix the mango with raspberries or any other fruit in season.

Happy Summer!!!

Abby's Chicken Curry

I maybe Asian but I was never fond of curry dishes. The Filipino cuisine is not generally spicy compared with our other Asian neighbors. But then I married my British husband, Mark, who is so into curry. He got me into it and now I really love curry dishes and will often cook it for my family.

Here's a chicken curry recipe that we love - spicy bite with a hint of cinnamon sweetness.

Ingredients:

1 kilo / 2 lbs (about 8 pieces)  trimmed chicken thighs
1 tbsp each - butter and olive oil
6 garlic cloves, crushed
2 medium onions, chopped
2 tbsp curry powder (I usually use 1 tbsp each of mild and hot curry powder)
1 tsp turmeric

1 tsp cinnamon

1 tsp ground ginger

3 plum tomatoes, diced
salt and pepper

1-2 tsp sugar
3 tbsp chutney (optional)

Procedure:

Heat the oil and butter in a deep pan. Brown the chicken on both sides. If you don't like the skin you can remove it after the browning. Set aside.

In the same pan, saute the garlic and onion  in the pan drippings until aromatic about 1-2 minutes. Lower the heat and then add all the spices (curry powder, turmeric and ginger). 

Put the chicken back into the pan and coat with the spices. Add the rest of the ingredients (except the chutney). Stir. Don't worry if it seems to be dry, it will eventually create its own sauce.

Bring to a boil. Cover then simmer for about an hour or until the chicken is fully cooked and tender.

Stir in the chutney (if using). At this point there would be a lot of sauce which is great to pour on rice. Adjust the seasonings with salt, pepper and a little sugar, to taste.  Serve with freshly boiled rice and thick plain yogurt (if desired).

Note: 

This dish may be prepared a day ahead so the flavor is fully absorbed by the chicken thighs. Also, you will be able to skim the fat right off if refrigerated a day before it is served.

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God is our refuge and strength, a very present help in trouble.   Therefore we will not fear, though the earth should change, though the mountains shake in the heart of the sea;  though its waters roar and foam, though the mountains tremble with its tumult. (Selah)   Psalm 46: 1-3

Fruity Chicken Pasta Salad (aka Pinoy macaroni salad)

Ingredients

1 lb pasta  of your choice, cooked according to package directions (I used fall leaf-shaped pasta)
1 cup raisins 
1 cup pineapple chunks (drained)
2 apples, chopped
¾-1 cup cooked (boiled) carrots, chopped
3 Tbsp sweet relish (don't leave this out!)
1 cooked chicken breast, shredded
1 cup of mayonnaise (adjust to taste)
A little salt or sugar (to balance the flavor)

Procedure

In a big bowl, mix all the ingredients until fully coated with the mayonnaise. Adjust the flavor with a little salt or sugar. Make this a day ahead and refrigerate overnight to allow the pasta to fully absorb the flavors. Great for lunch or as a mid-day snack! 

 

Salmon with Tangy Dill Butter Sauce

We have fish, like Salmon, for dinner at least once a week. We try to have a regular supply of Omega-3 from seafood. :-) However, when you have the same dish once a week, it can get boring. I try to look for different ways to cook Salmon. This is one dish which we have tried this week and though initially we didn't know if we'd like it, we tasted it and absolutely loved it. We love the tangy and fresh taste that the lemon juice brings to the fish. The tangy Dill Butter sauce complemented the salmon and made it oh-so-delicious. Try it and see if you like it!





For the Salmon

Ingredients

1 lb Salmon, cut into fillets or  4 pre-cut fillets
Dried dill weed,  2 tsp or to taste (if fresh about 2 Tbsp)
Salt, to taste
Lemon and pepper seasoning, to taste

Procedure

Preheat the grill, if using one. You can fry the salmon too if you prefer.

Clean the salmon fillets and then wipe them dry with paper towels. You can either marinate the salmon in lemon juice or just season it.

I marinated the fish in lemon juice for about 10 minutes. It did make the fish tasty and moist but the fish did not become as crispy as I wanted it to when I grilled it. So, it's up to you. You may choose to just season it really well, instead of marinating it.

Drain excess liquid from the fish if you marinate it. Season the fish with dill weed, salt and lemon pepper seasoning.




Grill the salmon, depending on the thickness of your fillet, for about 5-6 minutes per side. If you have skin on the salmon, grill it with the skin-side down first. Flip over to grill the other side, turning only once. It's cooked when it flakes easily and the color has lightened.

While you are grilling the salmon, you can do the Tangy Dill Butter Sauce. Keep it warm.

For the Tangy Dill Butter Sauce

The amount of sauce in this recipe is just right for about 4 fillets of salmon so feel free to increase it if you're cooking for more than 4.

Ingredients

A little oil, about 1 tsp
1 garlic clove, minced
2 Tbsp dry white wine
2 Tbsp of freshly squeezed lemon juice 
1 1/2 tsp dried dill weed ( 1 Tbsp fresh dill)
3 Tbsp butter
Salt, to taste
1 Tbsp heavy cream (optional)
A pinch or two of flour (leave it out if you want it gluten-free)

Procedure

Heat a little oil in a small sauce pan. Saute the garlic for a minute or less, just until it releases its aroma; don't let it brown. Pour in the white wine. Let it reduce to about half. Add in the lemon juice and the dill weed. Stir.  Let simmer for a minute. Add the butter and let it slowly melt as you stir it.

Season with salt, to taste. It should have a sour bite. As we say in the Phils, "Mukhasim talaga!" You can add a little cream if you think the lemon juice overpowers the rest of the ingredients. Add a pinch or two of flour to thicken it slightly (optional).

Transfer the grilled salmon to a plate and drizzle the sauce on top. Serve the salmon with your favorite veggies (steamed asparagus are our fave with it!) and accompany it with a side of rice, if you wish. Mark loves to pour some of the sauce on the rice. He thinks it's really yummy that way. I believe him!

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