This is my entry to Frizztext’s AtoZ Challenge, here.
Yesterday I cooked a breakfast porridge which we call champorado. Haven’t had it for years. This porridge is very popular in the Philippines. Just another way of having rice for breakfast.
The mixture is cooked on low over stove fire so it won’t overflow. I like to mix regular rice with sweet rice (soaked in water overnight), so it does not get watery. As learned from my mother, I added a dash of salt and sweetened with brown sugar. Later cocoa powder was added.
I wanted to be artsy and draw a heart with milk but it is too fluid, so so much for that. LOL Instead I created an island of chocolate porridge in a sea of milk.
Champorado can be eaten alone, this time I also cooked some Filipino sausage. For me, the best combination to go with it is fried salted dry fish. “Eeeewe!” you say but in Asia that is the common way of preserving or treating fish before refrigeration. The salty taste of the dried fish provides a good balance to the sweet taste of the porridge or champorado.
365 Project: Day 117