It’s rainy season once again! For others, rainy days are always bad days for they couldn’t get out of their houses and do things outdoors. But for a lot of people, rainy days are the COOLEST OF ALL DAYS. Cool because there’ll be more chances for them to stay at home, to relax, to wake up late, and to laze all day.
Staying indoors is something worthwhile to do especially for those people who have hectic schedules and who are very busy at work. Rainy days are also an opportunity to have bonding with the family. Right? The perfect time of the day is during mornings wherein you get to wake up, see your family, greet each other a good day, and eat your breakfast.
One food that is always present on rainy days is the CHAMPORADO. When I was still a kid until now that I’m in my fourth year in college, I always await the champorado being served to me in a plate during breakfast or snack time. If there is no champorado in front of me, I would often complain and even cry. So my Nanay sees to it that there’s always champorado for me and my siblings.
Champorado is believed to have originated from the Mexican cuisine. During the period of the ‘galleon trade’ between Mexico and Philippines, the Mexican traders who visited Philippines introduced many Mexican recipes into the country, of which Champorado recipe, also known as tsampurado, was one that got integrated completely into the Filipino cuisine over time. This dish is quite popular with Filipinos, more so, because rice is one of the staple foods of the country.
Champorado recipe
Ingredients
• 1/2 cup (more or less to taste) sugar
• 1/8 tsp. vanilla extract
• 1/2 cup (more or less to taste) unsweetened cocoa
• 2 1/2 cups water
• some sweetened condensed milk
• 1 cup glutinous (sweet/sticky) rice
METHOD
1. Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir continually.
2. When rice is ready wherein rice should be somewhat transparent, add cocoa, sugar and vanilla.
3. Serve in bowls with swirls of sweet condensed milk on top.
It’s hot, sweet, and it’s CHOCOLATE! Everybody will really love this food which isn’t only good for merienda but also for breakfast. There are a number of things you can enjoy champorado with. The most common is pairing it up with tuyo (bulad in Waray) because of its contrasting taste. There are others who love it best when it’s topped with grated cheddar cheese. Some enjoy it when they mix evaporated milk to it. But me? I pair it with a hot chocolate. Being a person who loves sweets, I can suggest that it’s really good for those people who are like me J
Now that rainy days are starting to heat up, let’s all enjoy the wet season with this Champorado. Surely, your day wouldn’t only be great but also full of fun! :D
MA. DONNA ERIKA T. NAVARRO
LEYTE NORMAL UNIVERSITY- ABCommunication Intern
http://www.ifood.tv/network/champorado
http://www.tinedyer.com/top-5-comfort-food-for-the-rainy-season/
http://www.antoniopueo.com/Images/Recipes/champorado.jpg
