For Filipinos, the champorado or chocolate porridge is one of the best snacks to eat especially on a rainy day. To make the meal even more special, it is matched with other native delicacies, such as tuyo or dried fish.
Preparing champorado is just like cooking rice. The only difference is that it uses malagkit or glutinous rice. It is cooked slowly until the right consistency is achieved. Roasted cacao nibs called tablea give the champorado its dark chocolate flavor that no processed cereals could ever have.
Rsmacaalay of the blog Ang Sarap wrote that although champorado has long been part of Filipino dining, it is merely an adaptation of a Mexican drink called 'champurrado.' The adding of malagkit came in only after the post-Spanish era and from then on, champorado was made a Filipino merienda staple.
Man Armel of Manila Metblogs on the other hand, wrote that there is another version of the champorado's origins based on a Batibot episode which he saw when he was a kid. He wrote that because of Jose Rizal's curious nature, it was believed that it was he who invented the champorado.
Many Filipinos love to eat hot champorado for breakfast, but for most, it is a snack perfect on a lazy and rainy afternoon. This snack is also enjoyed with a number of "side dishes" to complement its sweet flavor.
Marvin of Burnt Lumpia likes to add beef tapa to the champorado. He also suggests drizzling over good old evaporated or condensed milk instead of fresh milk atop this delicious porridge. Ms. Porkchop of Plurk.com likes pairing champorado with daing na pusit or dried squid. Girl Retard of A Retard's Blurbs takes it to the next level by adding fried bananas and dilis to her champorado bowl .
Tuyo or fried fish and champorado is still the perfect tandem for a nice morning meal for Ibyang Sanchez of A Wife's Charmed Life. She sees the dish as very reminiscent of the days when she was in the Philippines.
Whatever the choice of what to pair it with or what time of the day to eat it, the champorado will remain a special treat that's close to the hearts of Filipinos.
Rsmacaalay of the blog Ang Sarap wrote that although champorado has long been part of Filipino dining, it is merely an adaptation of a Mexican drink called 'champurrado.' The adding of malagkit came in only after the post-Spanish era and from then on, champorado was made a Filipino merienda staple.
Man Armel of Manila Metblogs on the other hand, wrote that there is another version of the champorado's origins based on a Batibot episode which he saw when he was a kid. He wrote that because of Jose Rizal's curious nature, it was believed that it was he who invented the champorado.
Many Filipinos love to eat hot champorado for breakfast, but for most, it is a snack perfect on a lazy and rainy afternoon. This snack is also enjoyed with a number of "side dishes" to complement its sweet flavor.
Marvin of Burnt Lumpia likes to add beef tapa to the champorado. He also suggests drizzling over good old evaporated or condensed milk instead of fresh milk atop this delicious porridge. Ms. Porkchop of Plurk.com likes pairing champorado with daing na pusit or dried squid. Girl Retard of A Retard's Blurbs takes it to the next level by adding fried bananas and dilis to her champorado bowl .
Tuyo or fried fish and champorado is still the perfect tandem for a nice morning meal for Ibyang Sanchez of A Wife's Charmed Life. She sees the dish as very reminiscent of the days when she was in the Philippines.
Whatever the choice of what to pair it with or what time of the day to eat it, the champorado will remain a special treat that's close to the hearts of Filipinos.
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