Archive for category Breakfast

Black and White Champorado (Dark Chocolate and White Chocolate Congee)

Here’s What You Need: 

1-1/2 cups sweet glutinous rice, (malagkit)
10 cups water
1/2 cup hot water
1/4 cup unsweetened cocoa powder
3/4 cup sugar
8 squares good quality white chocolate

Here’s How: 

Place sweet glutinous rice and 10 cups water in a large pot. Bring to a boil over medium high heat. Bring down the heat to low and simmer until the rice are soft and mushy about (40-50 minutes). Stirring occasionally to avoid rice from sticking at the bottom of the pot.   Scoop out 3 cups of the rice mixture and put it in a separate bowl. Crush the white chocolate and continue mixing it until the white chocolate are completely melted. Set aside.


Dissolve cocoa powder in 1/2 cup hot water. Pour in the remaining rice mixture then add the sugar. Let it boil for another 5 minutes. Stirring occasionally to avoid rice from sticking.

Pour white champorado in a bowl followed by the black on top.  Serve hot!

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Egg in a Nest

Here’s What You Need: 

1 egg
2 slice of bread
Non-stick cooking spray

Here’s How: 

Use a 3-inch cookie cutter (circle, heart, star, or flower) to cut a shape out of the piece of bread.

Spray  frying pan  with non-stick cooking spray over medium heat. Place the bread in the pan and fry it lightly on one side. Flip the bread over. Reduce the heat to low.

Carefully pour the egg into the cut-out hole in the middle of the bread. Cover the pan and cook for 2-3 minutes or until the egg has set in the bread “nest.” For an over-easy egg, flip the egg and bread and cook it on the other side.

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Whole Wheat Blueberry Buttermilk Pancakes

Here’s what you need: 

1 1/2 cups whole wheat flour

1/2 cup all purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

3 tbsps. sugar

2 large eggs

1/2 cup buttermilk

1 cup milk

4 tbsp. melted butter

1 1/2 cups blueberries

1 tbsp of butter or vegetable oil

Here’s how: 

1  Mix the first 6 ingredients in a bowl. In a separate bowl mix the eggs, milk, butter and buttermilk . Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Fold in the blueberries or wait to add them once the batter has already been poured on the pan – to avoid blueberries from bleeding).

2  Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.  Serve with butter and maple syrup.

Note: cooking the second side takes only about half as long as the first side. And the second side doesn’t brown as evenly as the first side.

Serves 4



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