Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Champorado
Glutinous rice cooked down with cacao into a thick chocolate porridge, poured with evaporated milk — and eaten, in the Philippines, with a salted dried fish on the side.
Source
Recette de Filipino home kitchens · 🏺 Traditionnel · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.
Philippines · chocolate rice porridge — An ownerless traditional dish, so no cook is credited. The cited article confirms champorado, also spelled tsampurado, as a sweet chocolate rice porridge in Filipino cuisine. The water ratio, the spoon-trail doneness test, the timings and the reheating note are this book's own.
Watch it being made · 3 videos
⏱ 35 min🍽 4 portions🔥 380 kcal🇵🇭 Philippines
VégétarienSans gluten
Étapes
Bring the water to a boil, add the rice, and simmer on low, stirring often, for 20 minutes.
💡 Stir often and from the bottom. Glutinous rice sinks and welds itself to the pan the moment your back is turned.
Break the tablea in and stir until it dissolves and the porridge turns dark brown.
Add the sugar and salt and cook 8 minutes more, until a spoon dragged through leaves a trail that closes slowly.
Ladle into bowls and pour the evaporated milk over in a spiral without stirring it in.
Fry the tuyo until crisp and serve it on the side.
💡 Astuces
- Chocolate with salted fish sounds wrong until you have done it. The fish is very salty and very dry, the porridge is sweet and wet, and each mouthful resets the other.
- It thickens hard as it cools and sets almost solid in the fridge. Loosen it with a splash of milk over low heat, not water.
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