Restaurants that serve ramen have been sprouting like mushrooms in the Queen City. Each with different offerings and various origins.
Barikata Ramen Bar, known for serving tonkatsu ramen, introduced two more types of ramen with a more modern take.
Tsukemen means dipping... read more
After two months of scorching heat, rains are finally pouring down, extinguishing the heat all over the land. It's time for those sneakers and rubber shoes to take over colorful flipflops. When it comes to food, if halo-halo and ice cream are summer's favorite food, CHAMPORADO is most famous for this season.
Champorado, or chocolate rice porridge, is an all-time favorite Filipino food famous for its sweetness. The fact that it is made with chocolate, many kids love to eat it. Champorado is a great breakfast meal. It is also good for afternoon snacks.
Making champorado is quick and easy. Here's how to do it:
4 cups rice
6 - 9 cups water
12 - 15 round cocoa tablets(tabliya in Filipino) or 1 - 2 cups pure cocoa powder
1 tablespoon vanilla
1. Boil the rice until cooked.
2. After the rice has been cooked, add more water and boil again.
3. Then add the cocoa tablets or cocoa powder and mix constantly.
4. Once the chocolate and the rice have combined into a gelatinous sticky soupy consistency then it is done.
If you want your champorado to be more soupy, then you can add more water. For thicker consistency, pour in less water. It's all up to your taste.
This meal is best served hot and topped with condensed milk. Combine champorado with buwad (dried fish) for an ultimate rainy season meal.
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