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Champorado
Champorado or tsampuradoVirgilio Almario, Almario, Virgilio, et al. 2010. ''UP Filipino Dictionary, UP Diksiyonaryong Filipino'', 2nd ed. Anvil Publishing, Anvil: Pasig. (from from ''champurrar'' 'to mix') is a sweet chocolate rice porridge in Cuisine of the Philippines, Philippine cuisine. Ingredients It is traditionally made by boiling Glutinous rice, sticky rice with ''tablea'' (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or ''merienda'', with a drizzle of milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (''daing'' or ''Daing, tuyo''). ''Tinughong'' is a variant of champorado in the Bisayan languages, Visayan-speaking regions of the Philippines. It is usually made by boiling sticky rice with sugar instead of tablea. Coffee or milk are sometimes added to it. A popular new variant of champorado is ''ube champorado,'' which has a purple yam ('' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champorado Chocolate Packages 01
Champorado or tsampurado Almario, Virgilio, et al. 2010. ''UP Diksiyonaryong Filipino'', 2nd ed. Anvil: Pasig. (from from ''champurrar'' 'to mix') is a sweet chocolate rice porridge in Philippine cuisine. Ingredients It is traditionally made by boiling sticky rice with ''tablea'' (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or ''merienda'', with a drizzle of milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (''daing'' or '' tuyo''). ''Tinughong'' is a variant of champorado in the Visayan-speaking regions of the Philippines. It is usually made by boiling sticky rice with sugar instead of tablea. Coffee or milk are sometimes added to it. A popular new variant of champorado is ''ube champorado,'' which has a purple yam (''ube'') flavoring and ube halaya. It is characteristically purple like all ube-based dishes. Other contemporary variants include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champorado
Champorado or tsampuradoVirgilio Almario, Almario, Virgilio, et al. 2010. ''UP Filipino Dictionary, UP Diksiyonaryong Filipino'', 2nd ed. Anvil Publishing, Anvil: Pasig. (from from ''champurrar'' 'to mix') is a sweet chocolate rice porridge in Cuisine of the Philippines, Philippine cuisine. Ingredients It is traditionally made by boiling Glutinous rice, sticky rice with ''tablea'' (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or ''merienda'', with a drizzle of milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (''daing'' or ''Daing, tuyo''). ''Tinughong'' is a variant of champorado in the Bisayan languages, Visayan-speaking regions of the Philippines. It is usually made by boiling sticky rice with sugar instead of tablea. Coffee or milk are sometimes added to it. A popular new variant of champorado is ''ube champorado,'' which has a purple yam ('' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of The Philippines
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences. "Philippine Cuisine." ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daing
''Daing'', ''tuyô'', ''buwad'', or ''bilad'' () are dried fish from the Philippines. Fish prepared as ''daing'' are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillet the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time. ''Daing'' is fried or grilled before consumption, though it can also be wrapped in foil and baked in an oven. It is usually dipped in vinegar and eaten with white rice for breakfast. Notably, it is traditionally paired with ''champorado'' (traditional Filipino chocolate rice gruel). It can also be used as an ingredient in other dishes. ''Daing'' is considered poverty food because it is relatively cheap but has gained significance in Philippine culture as comfort food. Preparation Virtually any fish can be prepared as ''daing''. The speci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Purple Yam
''Dioscorea alata''also called ube (), ubi, purple yam, or greater yam, among many other namesis a species of yam (a tuber). The tubers are usually a vivid violet-purple to bright lavender (hence the common name), but some range from creamy-white to plain white. It is sometimes confused with taro and the Okinawa sweet potato (''Ipomoea batatas'' ' Ayamurasaki'), however ''D. alata'' is also grown in Okinawa. Its origins are in the Asian and Oceanian tropics. Some varieties attain to great size. A "Mambatap" greater yam grown in Maprik, East Sepik District, Papua New Guinea around 1939 was in length. Names Because it has become naturalized following its origins in Asia, specifically the Philippines, through tropical South America, and the southeastern United States, ''D. alata'' is referred to by many different names in these regions. In English alone, aside from purple yam, other common names include ten-months yam, water yam, white yam, winged yam, violet yam, Guyana arr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daing
''Daing'', ''tuyô'', ''buwad'', or ''bilad'' () are dried fish from the Philippines. Fish prepared as ''daing'' are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillet the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time. ''Daing'' is fried or grilled before consumption, though it can also be wrapped in foil and baked in an oven. It is usually dipped in vinegar and eaten with white rice for breakfast. Notably, it is traditionally paired with ''champorado'' (traditional Filipino chocolate rice gruel). It can also be used as an ingredient in other dishes. ''Daing'' is considered poverty food because it is relatively cheap but has gained significance in Philippine culture as comfort food. Preparation Virtually any fish can be prepared as ''daing''. The speci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tablea
''Tsokolate'' ( ), also spelled ''chocolate'', is a native Cuisine of the Philippines, Filipino thick hot chocolate drink. It is made from ''tabliya'' or ''tablea'', tablets of pure ground roasted Theobroma cacao, cacao beans, dissolved in water and milk. Like in Spanish and Mexican versions of hot chocolate, the drink is traditionally made in a ''tsokolatera'' and briskly mixed with a wooden baton called the ''Molinillo (whisk), molinillo'' (also called ''batidor'' or ''batirol''), causing the drink to be characteristically frothy. ''Tsokolate'' is typically sweetened with a bit of ''muscovado'' sugar, and has a distinctive grainy texture. ''Tsokolate'' is commonly consumed at breakfast with traditional ''kakanin'' delicacies or ''pandesal'' and other types of traditional Filipino pastries. It is also popular during Christmas in the Philippines, Christmas season in the Philippines, particularly among children. Names ''Tsokolate'' is also known as ''suklati'' in Kapampangan la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champurrado
Champurrado is a chocolate-based ''atole'', a warm and thick Mexican cuisine, Mexican beverage. It is prepared with either a ''masa'' (Limewater#Food Preparation, lime-treated corn dough),'' masa harina'' (a dried version of this dough), or maize flour, corn flour (simply very finely ground dried corn, especially local varieties grown for ''atole''); ''piloncillo''; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink. ''Atole'' drinks are whipped up using a wooden whisk called a ''molinillo (whisk), molinillo''. The whisk is rolled between the palms of the hands, then moved back and forth in the mixture, until it is aerated and frothy; a blender may also be used. Champurrado is traditionally served with a ''churro'' in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Day of the Dead and at ''Las Posadas'' (during the C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuyô
''Daing'', ''tuyô'', ''buwad'', or ''bilad'' () are dried fish from the Philippines. Fish prepared as ''daing'' are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillet the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time. ''Daing'' is fried or grilled before consumption, though it can also be wrapped in foil and baked in an oven. It is usually dipped in vinegar and eaten with white rice for breakfast. Notably, it is traditionally paired with ''champorado'' (traditional Filipino chocolate rice gruel). It can also be used as an ingredient in other dishes. ''Daing'' is considered poverty food because it is relatively cheap but has gained significance in Philippine culture as comfort food. Preparation Virtually any fish can be prepared as ''daing''. The spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champurrado
Champurrado is a chocolate-based ''atole'', a warm and thick Mexican cuisine, Mexican beverage. It is prepared with either a ''masa'' (Limewater#Food Preparation, lime-treated corn dough),'' masa harina'' (a dried version of this dough), or maize flour, corn flour (simply very finely ground dried corn, especially local varieties grown for ''atole''); ''piloncillo''; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink. ''Atole'' drinks are whipped up using a wooden whisk called a ''molinillo (whisk), molinillo''. The whisk is rolled between the palms of the hands, then moved back and forth in the mixture, until it is aerated and frothy; a blender may also be used. Champurrado is traditionally served with a ''churro'' in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Day of the Dead and at ''Las Posadas'' (during the C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tabliya
''Tsokolate'' ( ), also spelled ''chocolate'', is a native Filipino thick hot chocolate drink. It is made from ''tabliya'' or ''tablea'', tablets of pure ground roasted cacao beans, dissolved in water and milk. Like in Spanish and Mexican versions of hot chocolate, the drink is traditionally made in a '' tsokolatera'' and briskly mixed with a wooden baton called the '' molinillo'' (also called ''batidor'' or ''batirol''), causing the drink to be characteristically frothy. ''Tsokolate'' is typically sweetened with a bit of ''muscovado'' sugar, and has a distinctive grainy texture. ''Tsokolate'' is commonly consumed at breakfast with traditional ''kakanin'' delicacies or ''pandesal'' and other types of traditional Filipino pastries. It is also popular during Christmas season in the Philippines, particularly among children. Names ''Tsokolate'' is also known as ''suklati'' in Kapampangan; ''sikulate'' in Maguindanao; and ''sikwate'' or ''sikuwate'' in Visayan languages. All are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tableya
''Tsokolate'' ( ), also spelled ''chocolate'', is a native Cuisine of the Philippines, Filipino thick hot chocolate drink. It is made from ''tabliya'' or ''tablea'', tablets of pure ground roasted Theobroma cacao, cacao beans, dissolved in water and milk. Like in Spanish and Mexican versions of hot chocolate, the drink is traditionally made in a ''tsokolatera'' and briskly mixed with a wooden baton called the ''Molinillo (whisk), molinillo'' (also called ''batidor'' or ''batirol''), causing the drink to be characteristically frothy. ''Tsokolate'' is typically sweetened with a bit of ''muscovado'' sugar, and has a distinctive grainy texture. ''Tsokolate'' is commonly consumed at breakfast with traditional ''kakanin'' delicacies or ''pandesal'' and other types of traditional Filipino pastries. It is also popular during Christmas in the Philippines, Christmas season in the Philippines, particularly among children. Names ''Tsokolate'' is also known as ''suklati'' in Kapampangan la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
