As I write my blog, I cant help from smiling cause the history is so amazing. It was a Mexican food handed down to us by the Spaniards and since then we embraced it and adapted to our culture and taste. We wanted simplicity, sweetness and chaos in our palate. Instead of the natural warm, thick drink..it became a porridge to us and to make it absurd.. we love Champorado with our Fried Tuyo or Dried Fish. This tandem is out of this world… chocolatey, milky, sweet and yet eaten with fried, dried kinda salty fish.. I know… I know… dont give me the odd look…its true… and we like it, we enjoy it and in fact Champorado is part of every Filipino’s childhood. Becoming a mom, I brought Champorado in my own kitchen but this time with a twist and it has to be dark, richer..not so sweet but with lots of milk and pure cocoa.Yes, we use Tableya… a molded grounded pure cocoa which back in the old days were homemade.
Nowadays, we can buy it from the supermarket but there are provinces that make pure cocoa and you can just buy them in a local store..theres not a name nor a tag… these Tablea comes in a white package and wrapped in a transparent plastic… pure simplicity at its best… homemade using hands and molder although I am not sure if they use a modern machine to grind cocoa after drying. One of my co-workers recently went home to her province and coming back she brought some Tableyas for me. It got me so excited and I ended up writing and cooking our version of Filipino Champorado with Fried Dried Fish..
1 1/2 cup glutinous rice
1 3/4 cup sugar
15 cups of water and add 1 cup or two in the end but it depends upon the desired consistency.
6-10 pcs cacao or tablea, use a kitchen knife to cut and turn them into crumbs. You can add them just the way they are cause they melts but I somehow prefer to add them in crumbs because the texture and taste of my champorado is better and creamier.
a can of evaporated milk
some dried fried fish
Put glutinous rice in a saucepan, wash and add 15 cups of water.
Proceed to cook, let it boil then turn the heat to a medium fire.
The technique is to cook the glutinous and let them pop out.
Once it has that kind of texture, add the tablea crumbs and sugar.
Keep on stirring and dont forget to turn the fire in simmering mode.
Stir very often while the mixture is simmering and you will see the mixture is getting thicker.
Once you get the desired thickness then you can turn off the fire.
Note: A good champorado is thick because milk plays a big part to make a very delicious bowl of champorado. We use evaporated milk to break the thickness…and add more until the desired consistency comes out.. When making Champorado, theres no exact measurement really, it depends upon your taste and how you want it… you just have to use a very good Tablea and dont scrimp..in my case, I always add 10 pcs and the result is gloriously wonderful!
Dont be surprised, dont be alarmed… it will stir your curiosity…it will make you say…eeeewww, what was that? but keep going, go ahead.. try it. I myself, can not understand why this lowly fried fish is such a good companion for Champorado..
Oh Im proud of these dark babies, we adapted and in the end we make our own ..very rich in taste and history… its a family, a celebration…lots of memories and a solid foundation of who we are.. brown is beautiful I suppose..though I am not brown skinned..lol!Here’s a lovely day to all.. we have history… good or bad… dark or light but in the end the goodness is born and reborn. Please do come and lets celebrate the goodness of life… ahhh..life ..oh life is beautiful.. Lets eat, lets giggle and lets be merry ..Happy Eating!