Champorado

One of my favourite home-made Filipino desserts is champorado. I'm not sure how this dish got its name, but in English I call it "chocolate rice". Which is pretty much what it is. (I suppose you can call it chocolate rice pudding.)

As a child, I loved the ritual of adding sugar to my bowl of champorado, followed by swirls of milk. 

 Ingredients: 

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 method:

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 continuously.
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.

Egg Omelette

Ingredients:

4 chicken eggs, beaten
1 head of garlic
1 head of garlic
2 tomatoes
1 cup ham, bacon or sausage

Cooking  method:

1. In a skillet saute the garlic, just a bit red garlic. 

2.Add eggs. Do not stir. 

3. Add the onion, tomato and ham. 

4. Carefully fold the omelette, then carefully flip to the other side of the omelette to cook. Serve.

Hot Pandesal

Pandesal Ingredients:

1 cup skim milk (110-115 deg. F)
5 tablespoons unsalted butter (do not use “spreads”)
1 egg , lightly beaten
1 teaspoon salt
1/2 cup sugar
4 cups bread flour (4 cups weigh 18 oz)
3 teaspoons bread machine yeast
1/2 cup breadcrumbs

Cooking Procedures:

1. Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature.
2. Select “Dough” cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
3. First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled).
4. Second Rise: Gently deflate dough with your fist, then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs.
5. Line up ovals in a 9×13″ ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F.
6. Bake for 15 minutes, or until tops are golden brown.