Growing up as a Filipino, it's sentimental to wake up early and eat traditional breakfast meals like Champorado and Lugaw.
Alongside other known morning snacks in the Philippines, these two meals are one of the favorites of most Filipinos, especially kids.
Champorado and Lugaw are Filipino porridges that are usually served for breakfast and snacks.
If you're wondering what they taste like and how to cook them, continue reading, for I'll provide you the facts and recipes of both dishes.
Let's start!
What is Champorado?
Champorado is a Filipino rice pudding influenced by Mexican's Champurrado through the galleon trade during Spanish Colonial Period. Filipinos eventually added glutinous rice and cocoa tablea to the recipe of the thick chocolate Mexican drink.
It is a sweet chocolate rice porridge accompanied by dried fish called tuyo. Filipino kids also eat it with other salty snacks or partner it with pandesal.
It goes along with condensed, evaporated milk or coconut milk as well.
Personally, I think it's best served hot, especially on cold mornings. But, it's also great to eat cold or chilled for a summer snack.
Let's move on with the recipe.
Champorado Recipe
Are you a Filipino like me who craves Champorado once in a while? Or are you someone who wants to taste it for the first time? Then, here's an easy Champorado recipe that you might want to try!
Cook Time: 30 to 45 minutes
Serving: 5
Ingredients:
1 cup glutinous rice
1/2 cup cocoa powder or 4 pcs. tablea
1/2 cup sugar
6 cups of water
Evaporated milk to taste
Tuyo (optional)
Cinnamon bark or powder (optional)
Procedure:
1. Prepare a pot or a saucepan, add water and bring to boil over low-medium heat.
2. Next, add the glutinous rice. Stir continuously to keep the rice from sticking to the pot.
3. When the rice is already tender, add your cocoa choice and sugar. If you have cinnamon powder, you can also add it on. Stir occasionally.
4. After 10-15 minutes, you'll get a thick consistency for a Champorado.
5. Let cool for 5 minutes, serve with evaporated milk, and top with tuyo.
6. Enjoy your serving of Champorado.
What is Lugaw?
Besides Champorado, Filipinos are proud of their version of congee. Lugaw is the savory porridge that is often served for breakfast and snacks. It is also one of the most profitable businesses in the country.
Lugaw has 5 main ingredients: rice, garlic, ginger, chicken broth/water, and fish sauce.
It is known as a porridge for sick people for it is a soft food and easy to consume. Although it might not be as complete as congee, it is still nutritious since it has chicken meat.
Some get confused since lugaw, Arroz Caldo, and Goto are almost the same. The only difference is that Arroz Caldo contains whole chicken pieces, and Goto has innards or other meat pieces.
Lugaw is simpler than the two porridge but can be leveled up with toppings such as boiled egg and fried tofu. It is usually partnered with Tokwa't Baboy, a dish with tofu and pork, and Lumpiang Toge, also known as mung-bean sprout spring rolls.
For me, it's one of the best Filipino comfort foods, especially with Lumpiang Toge, which is my personal favorite side dish.
Lugaw Recipe
Now, moving on to the lugaw recipe, I suggest engaging your creativity for your version of this dish. Try other toppings as well. For example, you can add dried fish, dried squid, or Chicharon if available on hand. You can also infuse shrimp instead of chicken if you want a seafood style.
But here's a simple lugaw recipe if you want an easy process.
Cook Time: 45 minutes to1 hour
Serving: 4
Ingredients:
1 cup long-grain rice
5 cups of water or chicken stock
Chicken bouillon cube
4 or 5 cloves of garlic, chopped
1/2 small onion, chopped
2 tablespoons of ginger, chopped
Oil
Fish sauce
Salt to taste
Hard-boiled egg (optional)
Chopped spring onions (optional)
Shredded chicken meat (optional)
Procedure:
1. Heat oil in a deep pot over low-medium heat. Saute garlic, onion, and ginger. Add fish sauce for additional flavor.
2. Next, add the rice. If you have shredded chicken, you can add them also. Then, stir.
3. Add the chicken stock and the chicken bouillon cube. Occasionally stir and wait for it to boil.
4. Simmer for 45 minutes to enhance flavor and consistency.
5. Let cool for 5 minutes, then serve hot. Add the toppings.
6. Enjoy your Lugaw.
Which is better? Champorado or Lugaw?
Champorado is for the sweet tooth, and Lugaw is for the people who like their porridge on a savory side.
Personally, I love both of these Filipino breakfast meals. However, if I'll be the one to choose which is better, I'm going to say it's Lugaw.
As I have mentioned earlier, Lugaw is one of my comfort foods. Also, it's more convenient to buy since there's a lot of Lugawan that are 24 hours open.
Moreover, the toppings and side dishes of Lugaw can also satisfy your hunger. As an Asian who grew up eating rice meals, this porridge is an excellent alternative for heavy rice dishes.
Champorado, on the other hand, is a great meal to kickstart your day.
If you love sweet treats and chocolate or need breakfast ideas suitable for kids, you might want to try this one.
It is sweet and perfect for an energy boost considering it has chocolate. It can also increase in flavor with salty side dishes.
All in all, both of these Filipino Almusal (breakfast) goodies are uniquely satisfying. If you haven't tried the Champorado and Lugaw, this might be a sign for you to try it!
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