Comments on: Champorado — “Filipino Breakfast of Champions”

By: barang

barang — Mon, 17 Mar 2014 22:56:01 +0000

A guest chef at the Filipino school in Boston prepped champorado the traditional way then one using oat meal. Then to incorporate the protein, he made choco chip cookies with a sprinkling of tuyo! Savory indeed!

By: Hershey

Hershey — Wed, 12 Mar 2014 03:11:14 +0000

That serving looks small MM haha! I think I can get 3 of those in 1 sitting :)

By: marixie

marixie — Tue, 11 Mar 2014 02:30:29 +0000

Hi Connie thank you for your comment. Nevertheless oats retain their nutritional value whether they are “steel cut”, “rolled” or “quick-cooking”. The actual freshly harvested oat grain is called a “groat”, which is then cut in different shapes : “steel cut” means the groat is cut in different pieces, but is not flattened and takes longer to cook. It also has a “nuttier” consistency. “Rolled oats” are groats that were flattened, thereby rendering them softer and creamier (unlike the steel-cut ones that are less creamy). The “quick-cooking” or “microwaveable” oats are groats that were further flattened to twice the thinness of the “rolled” oats, rendering them even much quicker to cook and is the “mushiest” of them all since most of the groat pieces have been reduced to powder form thru repeated “rolling”. Fortunately, they retain their fiber content, so all of them has the same amount of fiber per serving: 4 gms, 2 gms being soluble and 2 gms being insoluble fiber. Furthermore, it is the “soluble” fiber that helps lower cholesterol. Both “soluble” and “insoluble” fibers help in regulating bowel movement.

By: Connie C

Connie C — Mon, 10 Mar 2014 03:09:53 +0000

Marixie: your oat meal version may be quicker but the rolled oats may be a healthier choice because it has more fiber and helps retard the rapid absorption of the sugars that trigger fast insulin release, causing one to feel hungrier after a carbohydrate meal. just a thought:)

By: odessa

odessa — Mon, 10 Mar 2014 03:08:28 +0000

we love champorado in the house esp during rainy or cold months for an afternoon merienda (i’m a late riser you know so I can not cook it for breakfast). I always make it in extra large batch coz Hubby loves it more leftover and chilled.

By: Jonathan

Jonathan — Mon, 10 Mar 2014 02:02:39 +0000

Wondering about the origin of champorado. “Campur” in Indonesian is mix, right? I believe the dried anchovies or tuyo have something to do with a kinship of this dish to SEA cuisine.

By: marixie

marixie — Sun, 09 Mar 2014 19:27:07 +0000

For a “healthier” version use quick cooking (microwaveable) oats instead of rice, add natural unsweetened Hershey’s Cocoa (100% cacao), raisins, walnuts. Instead of cream use evaporated milk. May add sugar or honey to taste, although may omit this since the raisins act as the sweeteners. Yum!!!

By: ros

ros — Sun, 09 Mar 2014 16:32:46 +0000

Caramelized (i.e. sprinkled with white sugar minutes before taking it off of the pan) tuyo/dried labahita is the preferred salt foil for champorado in our house. One of the best champorado that I've ever tasted was made with pinipig; half green, the other half toasted, with a whole stick of cinnamon while it stewed in the pot.

By: Susan

Susan — Sun, 09 Mar 2014 10:24:02 +0000

Wow, this is new to me. I never heard of this combo.

By: Marketman

Marketman — Sun, 09 Mar 2014 06:33:52 +0000

shiko-chan, I haven’t tried that particular flavor, but I have liked everything I have tasted from Sebastian’s…