Growing up I got dragged to my motherâ€™s ancestral summer home in Bohol. Part of the bargaining that would occur prior to the trip would include how many cans of broas (lady fingers) and how much tablea (chocolate) I would be able to bring back to Manila. The home that we stayed while on these holidays was in the middle of a small cacao plantation just by the main road. Cacao fruit were plentiful on the trunks of the trees whenever we visited during the summer. The cacao was eventually harvested and the beans converted into little cocoa cakes known as tablea. The tablea made a memorable hot chocolate, unlike the refined Hershey cocoa versions that came in cans at city groceries. And the best things to dunk in the hot chocolate were either crisp broas (since they were from nearby and wickedly fresh) or back home, some freshly fried up churros. One of my readers recently sent me an email asking if I had a recipe â€“ and frankly, I had never cooked them before but started to search around.
Turns out these are incredibly EASY to make. If you want the churros for the cooking impaired version follow this simple recipeâ€¦ Boil up two cups of water with Â½ teaspoon salt and a pat of good butter. Measure out two cups of sifted all purpose flour into a metal or pyrex bowl. Pour the water over the flour and mix with a spatula â€“ the dough will be rather thick. If too thick add a bit of hot water. Heat up oil in a pan for deep frying, put the dough into a pastry bag and pipe out some of the soft dough onto a floured sheet and fry until golden brown. Yum. Easy and delicious. If you like, sprinkle with a powdered sugar and cinnamon mixture. If you want to make the dough a little richer, and have a bit more taste, add a whole egg to the dough and mix thoroughly before frying. This is absolutely declicious with a cup of hot chocolate made with tablea. This is one of the cheapest snacks I can think of to makeâ€¦ if you are ordering it at a restaurant, you are getting fleeced.