Come Dine In

Champorado is a hit to most Filipino kids. Everytime I cook this for my daughter, I always remember how my grandma cooks it for me back then. Everytime she cooks, I always eat up the cocoa and sugar mixture and before she knows it, it’s already half-way empty. I told that story to my daughter and so everytime she asks for champorado, she asks that the story be told over again. She’s now the little me and I can see myself as my grandma who screams “anak, wala na akong ilalagay sa champorado… inubos mo na!!!”

see???

INGREDIENTS:

1/4 cup cocoa

1 cup sugar (adjust sugar to your liking)

1/2 cup rice grains

water, casserole half-filled

milk (optional)

METHOD:

1. Mix together the cocoa and sugar.

2. Boil the rice in water until soft, broken and sticky, about 30-40 minutes.

3. Add in the cocoa-sugar mixture and mix well. Let boil for another 2-3 minutes.

4. Serve with or without evaporated/fresh milk.

Hubby has been going to work without packed lunch several weeks already and he’s already complaining about the not so good yet very pricey sandwiches he usually buys, but he said he liked the burritos (he wasn’t even sure of the name) that he ordered twice – and yes I was surprised that he really ate those because he’s such a man who’s afraid to try something new, not only in foods.

Imagine, he even requested if I can prepare the same kind? So what can I do, it’s an order! I scanned my pantry and really thought hard what to put in our burrito. I saw my teriyaki sauce and my chicken breast fillets so I said maybe it’ll work. And guess what? It’s now a hit to my 2 bosses who only eat plain rice.

INGREDIENTS:

1 1/2 pieces of chicken breast fillet, cut into strips

about 4tbsp. Kikkoman Teriyaki Sauce

1 tbsp. Kikkoman  Soy Sauce

1/2 tbsp. Japanese Rice Wine

2 tablespoons oyster sauce (I just like it as it gives the slightly sweet taste)

garlic powder (optional)

freshly ground pepper

1 tbsp. olive oil

1/2 tbsp. melted butter

1 medium onion, minced

2 garlic cloves, minced

1 small bell pepper, sliced into 1/4-1/2 inch cubes

mushrooms, sliced (i used fresh button mushrooms)

4-5 cups cooked rice

flour tortilla wraps

lettuce

tomatoes

cheese

METHOD:

1. Mix together the all the sauces (teriyaki sauce, soy sauce, oyster sauce), plus the rice wine, garlic powder and pepper. Marinade the chicken strips for at least 15 minutes.

2. In a non-stick wide pan or wok (if you have), heat the oil and butter then saute the minced onion and garlic for a minute or 2. Add in the chicken strips (reserve the marinade) and cook until tender. Saute together the mushrooms and bell pepper.

3. Add in the cooked rice and the reserved marinade and mix well. You can adjust the taste by adding any of the sauces you think is appropriate or just a dash of salt.

4. Prepare the tortilla wraps following the package direction. It may be heated through the grill or microwave. Now spread the teriyaki rice in the middle of the tortilla, topped with the lettuce, tomatoes and cheese. Roll and cut diagonally. Serve.

Remember, as what everyone says – add anything you want in your burrito. The options are endless.