By Chef Reggie Aspiras
2 cups good-quality glutinous rice, rinsed and soaked for an hour, drain
4 cups coconut milk, second extraction
3 – 4 cups water (quantity of liquid will vary depending on desired consistency; adjust accordingly)
2 pandan leaves, tied
Pinch of salt
1/3 c sugar
1 can Malagos unsweetened tablea (28 pcs)
½ c coconut creamn first extraction
Combine all ingredients except sugar, coconut cream and chocolate
Cook, mixing occasionally to make sure the rice doesn’t stick to the bottom of the pan.
Once the rice grains are cooked, add sugar and the tablea. Once the tablea melts, finish with kakang gata.
Cook an additional 8-10 minutes.
Serve champorado with:
Combine ½ cup each of evaporated milk, condensed milk and cream. Mix and drizzle over champorado. (I serve my champorado with a combination of milks plus cream. It gives it a different consistency and richness.)
Good quality tuyo, fried and flaked
1 kilo sirloin, sliced thinly and pounded with a meal tenderizer to 1/8 in. In a bowl combine and mix well: ¼ cup light soy sauce; 3 tbsp brown sugar, 1 tbsp white sugar, 1/3 cup pounded garlic; 2 tsp Worcestershire sauce; 2 tsp knorr , 1 tsp red pepper flakes, 2 tsp each of vinegar, onion powder and cornstarch; 1 tsp salt and fresh pepper. Marinate meat a few hours. Cook tapa and slice into strips.
Marinate ¼ kilo chicken skin in 1 tsp salt, ½ tsp pepper and juice of 1 Kalamansi. Dredge skins in cornstarch, shaking off excess. Steam skins for 5 minutes. Cool, deep-fry and crumble.
Soak 1 cup thinly sliced shallots in cold water with salt for 1 hour. Drain, Deep-fry.