FILIPINO FAVORITE II

CHAMPORADO

Champorado is a sweet chocolate rice porridge in philippines cruisine. it is tradionally 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 breakfast and sometimes together with salty dried fish locally known as tuyo.

LUGAW

Lugaw is the Filipino name for congee. Very similar to style of congee..it is typically of a consistency , retaining the shape of the rice while achieving the same type of texture. It is boiled with strips of fresh ginger. Other flavors may be added according to taste. Most often it will be topped with scallions and served with crispy fried garlic.

DINUGUAN

Dinuguan or pork blood is a filipino, savory stew of blood and meat simmered in a rich , spicy, gravy of pig blood, garlic, chili's and vinegar. The term Dinuguan come from the word dugo which means blood. it is similar to a Singapore dish, pig.s organ soup. The only different is it doed not have vegetables in it.

PANCIT BIHON

Pancit is quick-cooked noodle dish that is one of the quintessential meals of filipino cuisine. All kinds are available , and pancit is as popular at street stands as it is at family gatherings. The most common variety is pancit bihon, with vermicelli and a mix of meat and vegetables.