How to cook Champorado

Champorado is a sweet chocolate rice porridge that uses sweet glutinous rice (locally known as malagkit) and cocoa powder as main ingredients. A more traditional approach would be using tableya (pure cocoa blocks) instead of cocoa powder.

This porridge can be served hot or cold and is mostly eaten during breakfast. This can also be served during mid-afternoon snacks (meryenda) and is best when complimented with Tuyo(salted dried fish).

In this actual presentation, I used special dark chocolate  (the only available ingredient in my kitchen) instead of the ordinary cocoa powder . This made the color of the Champorado darker…don’t be alarmed when the color of the champorado that you are cooking is brownish because that is  the way it should be. I’m just trying to save some money by using ingredients that are directly available . You should do the same thing too.




8 tbsp cocoa powder (or about 4 pieces tableya)

1 cup glutinous rice (malagkit)

1/2 cup sugar

3  1/2 cups water

condensed milk (optional)

Cooking procedure:

1. Pour 2 1/2 cups of water in a pot and bring to a boil

2. Put-in the glutinous rice and allow water to re-boil for a few minutes

3. Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continously

4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.

5. Remove from the pot and place in a serving bowl.

6. Serve hot with a swirl of condensed milk on top.

How to cook Filipino Fish Steak Recipe

Filipino Fish Steak is the Fish version of Bistek Tagalog, which is also known as Filipino Beef Steak. This dish is simple and easy to prepare. If you have been visiting this food blog for a while, you should be aware that I always speak of what I think is the truth – and this recipe is something that is easy and delicious. If you love rice, try to control your intake because you are likely to eat more.

Filipino Fish Steak Recipe

Filipino Fish Steak Recipe

Filipino Fish Steak makes use of boneless bangus belly. Bangus or milkfish is the national fish of the Philippines. I get my bangus belly from the Filipino store; it is already prepared this way – bones and scales are removed and all that I need to do is to slice the fish into serving pieces; this saves me a lot of time.

It will only require a small amount of time for you to prepare Filipino Fish Steak. It will be ready before your rice even cooks completely. Although I used bangus for this recipe, you can always use other types of fish. For example, mahi-mahi fillet is something that I love t use if I can’t grab hold of milkfish. As long as it white, you won’t have an issue.

  • belly of 2 milkfish, sliced
  • 1 medium yellow onion, sliced
  • Juice of 1 lemon
  • 3 cloves garlic, crushed
  • Salt and pepper to taste
  • 1 teaspoon chopped flat leaf parsley
  • ¼ cup soy sauce
  • ¼ cup water
  • ½ cup cooking oil
  1. Heat the oil in a pan.
  2. Once the oil turns hot, fry the sliced milkfish belly until the color turns medium brown. Flip the fish to fry the other side.
  3. Remove the fish from the pan after frying. Discard most of the cooking oil from the pan leaving around 1 tablespoon of oil.
  4. On the same pan with little oil, cook the garlic until it turns light brown.
  5. Pour-in the soy sauce, water, and lemon juice. Stir.
  6. Add the fried fish. Cover and cook for 3 minutes.
  7. Add the onion, salt, and pepper. Stir. cover and cook for 2 to 5 minutes. You may add water if needed.
  8. Transfer to a serving plate.
  9. Top with chopped parsley.
  10. Serve. Share and enjoy!

How to cook Chili Garlic Shrimp Stir Fry

Chili Garlic Shrimp Stir Fry is a quick and easy shrimp recipe that you can make at home. This dish can be compared to the chili shrimp that they serve in Dampa — the only difference is that you are the one who prepared it.

I used shrimp with heads and shell because this is how I remembered this dish to be. I find shrimp more tasty if its prepared this way because the seasonings are kept within the head and shell; it blends well with the natural flavor of the shrimp. I thought that it really was a perfect combination. To support this statement, I had almost 3 cups of rice with only a few pieces of shrimp. It was really that good.

Aside from shrimp, you can also use prawns for this recipe. It does not matter if you use salted or unsalted butter — as long as its butter, not margarine or artificial butter. As for the banana ketchup, feel free to use your favorite brand as long as it is banana ketchup. Jufran is my first choice, but I sometimes use other brands when it is not available in  the nearby Filipino store. The sherry cooking wine helps improve the overall flavor of the dish, so it is recommended.

Chili Garlic Shrimp Stir Fry

Chili Garlic Shrimp Stir Fry

  • 2 lbs. shrimp, cleaned
  • 2 tablespoons minced garlic
  • ½ cup banana ketchup
  • 1 tablespoon Sriracha sauce
  • 3 tablespoons butter
  • 3 tablespoon sherry cooking wine
  • Salt and ground black pepper to taste
  • ¼ cup chopped green onions
  1. Melt butter in a pan.
  2. Once the butter melts, continue to heat until hot.
  3. Add the garlic. Cook for 1 to 2 minutes or until light brown.
  4. Put-in the shrimp. Cook for 2 minutes.
  5. Pour-in the sherry. Continue to cook until the liquid completely evaporates.
  6. Add ketchup and Sriracha sauce. Continue to stir fry for 1 minute.
  7. Put-in the green onions. Add salt and pepper to taste.
  8. Transfer to a serving plate. Serve.
  9. Share and enjoy!

How to cook Chicken Curry

This Chicken Curry Recipe is the Filipino version of Chicken Curry. Just like any other chicken curry dishes, this has a nice rich flavor and aroma that you will surely love.

How did this Chicken Curry Recipe came into being? It can be traced many years back. The Philippines is considered as the melting pot of Asia. People of different race and origin call it their home. Along with themselves, these people (migrants, traders, and colonizers) brought their culture, tradition, and food. This is the reason why spices such as curry has made its debut in the Philippine Cuisine. There were also some evidence of Indian trade during the early years of the Philippines. It is possible that Indian traders (and settlers, as well) introduced the dish to the Filipinos and supplied the spices to keep the trade business moving.

Another Filipino Recipe that has a resemblance with Chicken Curry is “Ginataang Manok” (chicken cooked in coconut milk). The only noticeable difference between the two is that Ginataang Manok does not use any strong spices.

Chicken Curry

Chicken Curry

  • 2 lbs. chicken, cut into serving pieces
  • 1 big potato, chopped
  • 1 tbsp garlic, minced
  • 3 stalks celery, cut into 2 inches length
  • 1 medium onion, chopped
  • 1 small red bell pepper, cut into cubes
  • 2 tbsp fish sauce
  • 1 cup coconut milk
  • 2 tbsp curry powder
  • 1 thumb ginger, cut into strips
  • 1 cup water
  1. Pan-fry the potato and set aside
  2. Pan-fry the chicken and set aside
  3. In the pan where the chicken was pan-fried, sauté the garlic, onion and ginger
  4. Add the pan-fried chicken, fish sauce, and curry powder
  5. Add water and simmer until the chicken is tender
  6. Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes
  7. Add the coconut milk and mix well. Simmer for 5 minutes