To install click the Add extension button. That's it.

The source code for the WIKI 2 extension is being checked by specialists of the Mozilla Foundation, Google, and Apple. You could also do it yourself at any point in time.

4,5
Kelly Slayton
Congratulations on this excellent venture… what a great idea!
Alexander Grigorievskiy
I use WIKI 2 every day and almost forgot how the original Wikipedia looks like.
Live Statistics
English Articles
Improved in 24 Hours
Added in 24 Hours
Languages
Recent
Show all languages
What we do. Every page goes through several hundred of perfecting techniques; in live mode. Quite the same Wikipedia. Just better.
.
Leo
Newton
Brights
Milds

From Wikipedia, the free encyclopedia

Champorado
Champorado.jpg

Champorado chocolate packages 01.jpg
Top: A bowl of champorado with milk; Bottom: Tablea, locally made tablets of pure chocolate made from fermented, toasted, and ground cocoa beans
TypePorridge
Course"Merienda" Tea time/ Snack
Place of originPhilippines
Serving temperatureHot or cold
Main ingredientsGlutinous rice, cocoa powder, milk or Coconut milk, sugar
VariationsTinughong

Champorado or tsampurado[1] (from Spanish: champurrado)[1] is a sweet chocolate rice porridge in Philippine cuisine.

Ingredients

It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. However, dry champorado mixes are prepared by just adding boiling water. It can be served hot or cold and with milk and sugar to taste. It is served usually at "merienda" or tea or snack time in the afternoon and sometimes together with salty dried fish locally known as tuyo. The pudding becomes very thick and the lighter milk helps to "loosen" it. It can be eaten as breakfast or dessert as well.

Tinughong is another variant of champorado in Visayan-speaking regions which do not necessarily include chocolate. It's usually made from old cooked rice boiled again with sugar, resulting in a sweet gruel. Coffee or milk may sometimes be added.[2][3]

History

Its history can be traced back from Spain. During the galleon trade between Mexico and the Philippines, there were Mexican traders who brought to the Philippines the knowledge of making champurrado (on the way back, they introduced Tuba in Mexico). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine champorado by replacing masa with sticky rice.[4]

See also

References

  1. ^ a b Almario, Virgilio, et al. 2010. UP Diksiyonaryong Filipino, 2nd ed. Anvil: Pasig.
  2. ^ Rose Catherine S. Tejano (16 December 2012). "Sikwate Stories". The Bohol Chronicle (344).
  3. ^ "Bisaya English Translation of "tinughong"". Cebuano Dictionary. Sandayong.com. Retrieved 28 July 2016.
  4. ^ "Mexico Champorado". Retrieved 8 May 2018.
This page was last edited on 3 December 2019, at 01:14
Basis of this page is in Wikipedia. Text is available under the CC BY-SA 3.0 Unported License. Non-text media are available under their specified licenses. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc. WIKI 2 is an independent company and has no affiliation with Wikimedia Foundation.