Champorado for this weather
Ige writes a food column called Bandehado, which appears every Sunday in Bandera. Here is his (no longer) secret recipe for my favorite comfort food, champorado. The recipe looks easy enough, but who has the patience to wash all those pots and dishes afterwards? Does anyone know a restaurant that serves good champorado?
Champion Champorado
…Mayroon akong resiping pinagkatago-tago, na ngayon ko pa lamang ipapamahagi, para sa aking masugid na mambabasa. Ilang ulit na akong hinihikayat ng aking mga kaibigan na i-share ko ang secret resiping ito kapag kanilang natikman ang aking champorado. Pero ipinagdaramot ko ito dahil ayaw ko itong maging palasak.
Ang sangkap ng aking champorado ay talagang espesyal, at simple lamang ang paggawa nito. Kumuha ng dalawang tasang pinipig (mas bago at kulay berde, mas mabuti) at hatiin ito sa dalawang bahagi. Tustahin ng bahagya ang isang bahagi ng pinipig, palamigin at ipaisang tabi. Samantala, magsalang ng anim na tasang tubig sa isang kaserola at ilagay ang natirang bahagi ng pinipig, apat na pirasong tableyang chocolate, dalawang dahon ng pandan, isang malaking piraso ng kanela, na may tatlong purgadang haba at isang tasang asukal o panocha. Kapag nagsimula na itong kumulo, hinaan ang apoy at patuloy na lutuin at halu-haluin ng 20 hanggang 25 minuto, hangang maghalo-halo ang samyo at lasa nito. Pag ito ay luto na, isalin ang tinustang pinipig at haluin ng mabuti. Ihain sa mga mangkok at salinan ito ng gatas ng kalabaw.
May alat ang dapat na kapartner ng champoradong ito upang mabalanse ang tamis na taglay nito—pritong tuyong lawlaw, dilis, o kaya tinapang tunsoy o galunggong na galing sa Rosario, Cavite…
Answers to questions you might be asking, unless you wandered onto this site purely by accident >>>
January 29th, 2009 at 11:32
Mother of pearl, this looks yummy! Thanks for this.
(‘Tuyong lawlaw’ though conjures unsavory images in my head that only a steaming bowl of champorado could dissipate.)
January 29th, 2009 at 12:42
Cafe by the Ruins on Chuntug street, Baguio City, has good champorado with tinapa flakes on top. Will give Ige’s Champion Champorado good competition anytime. Kaya lang, you gotta be in Baguio.
January 29th, 2009 at 14:06
I had to look up ‘kanela.’ Cinnamon in Spanish (canela). Hmmm, pinipig instead of rice–must have a nutty, toasty kick to it.
January 29th, 2009 at 17:15
I love that Photo!
To add Pandan to Champorado and use Pinipig instead of plain rice: innovative.
February 1st, 2009 at 11:25
Saraap! The tinapa should come from Salinas! :)