Servings: 4 (serving size: 1 egg and about 1 cup potato mixture)
2 ounces raw Mexican chorizo
1 cup prechopped onion
1/4 cup coarsely chopped bottled roasted red bell peppers
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (6-ounce) package baby spinach
2 teaspoons olive oil
2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
4 large eggs
Heat a large skillet over medium-high heat.
Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble.
Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon.
Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.
Make chicken broth by boiling the chicken, onions, garlic in a deep pan.
Season the dish with whole peppercorns and salt.
Remove scum when the water begins to boil.
When the chicken cooks, place the meats on a dry dish; and set the broth aside.
If using wings, remove the skin from the bones. Put the chicken bones back to the broth.
Cut the chicken breasts into smaller parts using your ladle. No need to cut them thinly with fork and knife.
Set aside the meats.
In a separate boiling pan, heat up the cooking oil.
When the oil is ready, fry a portion of the ginger strips.
When the ginger turns golden, remove from the pan and drain the oils. We’ll be using the crispy ginger for garnish.
Fry the rest of the ginger.
When the ginger turns golden, add the chicken.
Season the dish with fish sauce and ground peppers. Stir well.
When the chicken releases more juice, add in the onions. Stir well.
Add the uncooked rice. Grind the rice against the chicken so it will acquire more flavors.
Add a cup of the chicken broth into the dish. Stir well.
Cover the dish. Make sure that the heat is at medium.
When the rice absorbs the broth, add another cup. Do this until the rice cooks entirely.
Add more chicken broth according to the consistency you want for your soup. If you want a think porridge, put just enough broth as soon as the rice cooks. If you want a clearer porridge, add more broth.
Season the dish with fish sauce and pepper.
Upon serving, garnish with green onion tips, fried ginger, boiled eggs (optional) and lemon.
If the chicken broth you prepared is not enough while cooking the rice; you may use store-bought chicken broth to augment the difference. You can also use hot water with chicken cubes or water with fish sauce, ground pepper and onions.
Longganisa refers to sausages flavoured with indigenous spices, with each region having its own specialty. This native sausage is traditionally made with ground pork and is seasoned with a unique blend of herbs and spices varying from one region to another.
1-1/2 pounds lean ground pork
1/2 pounds ground pork fat
1/2 cup brown sugar
1 head garlic, peeled and minced
2 tablespoons soy sauce
1 tablespoon vinegar
2 teaspoons ground black pepper
1 tablespoon salt
oil for frying
wax paper, cut into 4 x 4 sheets
In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt and pepper. Mix until well-distributed.
On a individual sheet of wax paper, spoon about 1 tablespoon of pork mixture and form into a log. Roll and wrap tightly. Repeat with the remaining mixture. Arrange in a ziplock container and freeze.
To cook, remove wax paper. In a skillet over medium heat, heat about 2 tablespoons of oil. Fry longganisa, turning once or twice, until golden and cooked through. Serve hot with fried rice and eggs.
Pour 3 cups of water in a casserole and bring it to a boil.
When water is ready, add the malagkit and re-boil in medium fire.
After 10-12 minutes or when the glutinous rice starts to get soft and sticky, frequently stir, the purpose is to avoid the cooked rice from sticking in to the casserole.
Dilute the cocoa powder in a cup of hot water, then pour in the pot. Mix consistently. Add sugar and stir.
Serve hot in bowls, topped the porridge with swirls of milk.
Tips: You may use the ingredients that are already available in your homes. If you don’t have glutinous rice, you may use plain white rice or brown rice. Leftover rice can also be used in this recipe. For healthier version, use oatmeal.
Sweetened’ cocoa powder is also a great substitute for the ‘unsweetened’. If you choose to use this, do not pour too much sugar.
Traditionally, this sweetened rice porridge is cooked using tablea (cocoa chocolate). When picking this ingredient, grate the tablea then dissolve in hot water.
You may increase or reduce the water according to your preferred porridge consistency. If you want your champorado to be a little sticky, then decrease water measurement. Add more water, if you want it otherwise.Evaporated or powdered milk can be use in replaced of condensed milk.