Category Archives: Filipino Food Recipes


Champorado (chocolate rice porridge) on a rainy day

One of the most popular Filipino breakfast fare is the Champorado (chocolate rice porridge) but it can also be a comfort food during rainy days. The original champorado recipe is made with soft-boiled rice and flavored with Tableas de Cacao which are bitter-sweet chocolate tablets made of freshly roasted chocolate mixed with milk and sugar. Champorado is usually served with a side dish of fried or smoked seasoned meats. I prefer to eat it with danggit (dried fish from Cebu). Childhood memories of eating champorado involved pouring evaporated milk in circles over the bowl of champorado. Just thinking of it makes me feel so warm. I found out about Antonio Pueo‘s Double Chocolate champorado mix and it taste just as the original recipe. The “made with real Spanish chocolate” is very true. It’s quite handy to have this champorado mix around during the rainy days.


If you want to make your own champorado, here is my recipe:

4 to 5 pieces of unsweetened Tablea boiled in 1/2 cup water (melted)
1 cup rice
2 1/2 cups water
1/2 cup brown sugar


1. Cook rice in a saucepan with water.

2. Stir constantly.

3. When rice is a bit transparent , add the melted tablea and sugar.

4. Cook until rice is tender. Adjust sugar to taste. If rice mixture is too dry, add a little more water. I prefer my champorado to be a bit soupy.

5. Serve in a bowl and place swirls of evaporated milk on top.

I love eating champorado with dried fish or tuyo. What would you add to your champorado?

convert this post to pdf.

Beef Tapa for Breakfast

beef tapa
It is National Breakfast Day. What is your favorite breakfast dish? Beef tapa for breakfast is my all time favorite Filipino breakfast. Served with garlic rice, eggs and coffee is the ultimate breakfast. I often dip my tapa with vinegar before mixing it with my garlic rice. Through the years, I’ve developed my own recipe because it was getting more and more expensive to buy the pre-mixed tapa.

Here is my recipe which I have featured before but made it even tastier.

1 kilo beef sirloin
1 1/2 Tablespoon + 1/2 teaspoon salt (fine salt)
5 Tablespoon white sugar
2 teaspoons minced garlic
1 tsp. ground black pepper
2 1/2 tablespoon soy sauce
3 1/2 tablespoon vinegar

Mix all ingredients.
Let stand for a few hours.
Store in the refrigerator for 24 hours or longer before storing in the freezer.

It’s best to marinate the beef overnight as the flavors seep in more.

Divide the 1 kilo marinated beef into separate plastic bags so you can just cook them per batch.

Now if you can’t wait to cook beef tapa, just hop along to the nearest Jollibee restaurant, Max Restaurant or any restaurant for that matter. Almost every restaurant serves beef tapa as their Filipino breakfast fare.

convert this post to pdf.

Buko Fruit Salad

buco fruit salad

New Year’s Eve media noche must have a fruit salad on the dinner table. The most popular fruit salad is the Buko salad. The popularity of fruits during New Year’s Eve celebration is part of the tradition to bring in good luck, fortune and prosperity. Even before the New Year arrives, my children already wants to eat it.

5 large cans of Del Monte Fruit Cocktail (Imported)
Grated Coconut meat from 10 buko (young coconut)
2 cans lychees
1 small bottle nata de coco (green)
1 small bottle nata de coco (red)
1 small bottle kaong (green)
1/4 kilo seedless grapes
3 small china apples , cubed
2 can condensed milk
2 packs Nestle Cream
1 can Peaches for topping
Optional : walnuts, water chestnuts for extra texture
Few red or green kaong for topping

1. Drain the fruits from the can for at least 2 hours. This is to prevent a soggy fruit salad.

2. When all the juices have been drained, mix all the fruits together in a bowl.

mix fruit salad

3. Add the condensed milk and cream till well blended.

4. Transfer to serving bowls and top with peaches and cherries. I also add green kaong for additional decor.

fruit salad

5. Freeze or Refrigerate properly. (Buko spoils if not refrigerated or frozen. I prefer to freeze the rest of the buko salad if it isn’t eaten within the day.)

convert this post to pdf.

Embutido Recipe (Filipino Style Meatloaf)


I prepare Embutido (otherwise known as Filipino style meatloaf) in large quantities. It’s the perfect Holiday dish to prepare for unexpected guests. One can easily freeze the embutido, slice it , heat it in the oven and serve. The embutido that I know is wrapped in sinsal (an internal pork entrail) which is ideal for steaming. Mom only prepared embutido on Christmas season. There are so many ingredients which need lots of preparation time but like I told you, once prepared, and cooked it’s perfect to store.

Here is my Embutido recipe.


2 pieces red pepper, minced finely
3 kilos ground lean pork
2 pieces carrot, grated finely
1 cup Chorizo de Bilbao, chopped finely (this is the one that gives the flavor)
6 eggs, beaten
200 grams raisins
300 grams pickle relish
3 onions, minced
1 1/2 tablespoon minced garlic
1 1/2 teaspoons ground black pepper
3 1/2 Tablespoons fine salt
7 1/2 Tablespoon sugar
2 1/2 Tablespoon worcestershire saice
3/4 cup cornstarch


3 eggs hardboiled
5 pieces hotdog
4 pieces Vienna sausage


1. Combine all the ingredients except the garnishings.

2. Blend thoroughly together. Before rolling , take a small meat portion and fry to make sure the flavors suit your taste.

3. Measure a 1 cup pork mixture. Spread pork mixture into 8″ x 10″ aluminum foil.

4. Make a rectangular well in the center.

4. Arrange slices of hard cooked eggs, Vienna sausage and hotdog. Roll until the ends of the pork mixture covers the eggs and sausages. Continue rolling the pork mixture back and forth until it covers the slices of eggs and sausages in the center.

6. The rolled mixture in the aluminum foil should reach around 1″ to 2″ in diameter.

7. Seal both ends. Repeat with the remaining pork mixture.

8. Steam bake in moderate oven over 350 F for 1 hour or steam for 30 minutes.

Makes 18 rolls

Isn’t this one of the perfect dish for Noche Buena?

convert this post to pdf.