Duo Champorado

INGREDIENTS

1 cup Rice, malagkit
4 cups Water
1/2 cup White chocolate, chopped
6 Tbsp Sugar
3 pieces Tablea
1 tsp Golden Fiesta Palm Oil
1/2 cup dried Dilis
1 tsp Brown sugar
1 cup Evaporated milk
1/2 cup Sugar, for serving
UFC Iodized Salt to taste

PREPARATION

1. Place malagkit and water in a pot. Soak rice for 30 minutes.
2. Bring rice to a boil, the lower to a simmer, stirring regularly until rice is cooked to avoid scorching and sticking.
3. When rice is cooked transfer half of the rice porridge into another pot. Stir in the white chocolate and 2 tbsp sugar. Simmer until chocolate is melted. Stir tablea and 4 tbsp sugar in the other pot. Simmer until chocolate is melted.
4. Meanwhile, heat Golden Fiesta Palm Oil in a pan, and fry dried dilis until toasted. Remove from head and toss in brown sugar.
5. Using two ladles, scoop each champorado into a bowl at the same time. Serve with dilis, sugar and evaporated milk on the side.

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Duo Champorado

INGREDIENTS

PREPARATION

Stir Fry Broccoli

Stir Fry Bok Choy

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