Champurrado Recipe (Sweet Chocolate Rice Porridge)

Champurrado recipe or sweet chocolate rice porridge is a Filipino version to distinguish it from the Mexicans' Champurrado which is a real thick hot chocolate and spice drink. This dish is popular Filipino breakfast or snack specially during cold weather, and often served hot with Tuyo (Salted Dried Fish). This is made from glutinous rice, cocoa powder, sugar and milk to make it creamy.

Bangus Belly in Sinigang sa Bayabas

Bangus Belly na Sinigang sa Bayabas (Stewed Milkfish Belly in Guava)  is one of the variety in cooking sinigang using different souring ingredients like taramind (sampalok), sour apple or cotton fruit (santol) , bilimbi fruit or averrhoa (kamias) and etc.

Procedure in cooking for this recipe is almost the same to other sinigang, the only different is the preparation of the main ingredient. Bangus belly or any fish and meat use in sinigang sa bayabas is by putting salt into meat and leave for about 2 hours to overnight to catch the natural saltiness of the meat and the sweet and sour taste of the guava that gives additional flavor of the dish.

Homemade Pork Tocino Recipe

Tocino is typical meat sliced into thin strips cured in anise wine, annatto, water, salts sugar and saltpeter mixture, stacked in a separate container,and covered and kept refrigerated for about three days to cure.  But the original tocino is marinated only with salt, sugar, and saltpeter.

In Spanish, Tocino is bacon, made from the pork belly, and some other countries in Caribbean, is made from pork fatback and neither cured nor smoked and fried until very crunchy. 

Gotong Batangas (Tripe and Innards Soup) Recipe

Gotong Batangas is simply refers to tripe soup. of course it is originated in the province of Batangas in the southern part of island of Luzon, Philippines. 

Goto ng Batanags is not a typical goto with rice and thick broth (rice porridge). This dish is consist of spicy soup with lots of innards like of tripe, cow’s skin, intestines, liver, tongue, blood and beef simmered and seasoned with onions, garlic, ginger, pepper and salt. 

Adobo Flakes Recipe

Do you have a left over adobo from your previous meal and you do not want to served it again? Why not turn into another dish by creating a little twist with your leftover adobo to a crispy Adobo Flakes.

Adobo flakes is made of toasted adobo using any meat like pork, chicken, beef and even fish. cooking adobo flakes is very simple and you can add toasted garlic for additional flavor to your crunchy and crispy flakes.

Ginataang Kuhol (Escargot in Coconut Milk) Recipe

Ginataang Kuhol is consider as one of the exotic dishes in the Philippines especially in Central and Southern part of island of Luzon because of its main ingredient the Kuhol. Kuhol is a edible snails, or in French call them escargot. The said dish is typically cook in coconut milk, ginger and hot chili pepper.

Several restaurant in the country served Ginataang Kuhol as one of favorite appetizer and fingerfood with cold beer. At home typically served it with hot steamed rice during lunch.