As kids we knew this as chocolate rice, but this time literally (lol). It is a Filipino breakfast made of cocoa, sweet rice, sugar, and evaporated or condensed milk. It is sometimes paired with salted fried fish for a sweet and salty breakfast. While reading up on the origin of champorado I found two different things. The first is that Filipinos adopted champurrado, a chocolate Mexican drink introduced during the colonial period. A second explanation is that Jose Rizal, the Filipino national hero, accidentally invented it.

Mexican champurrado is a chocolate-based drink made from corn flour/maza. During the galleon trade period between Mexico and the Philippines, Mexican traders introduced it to Filipinos. The corn flour was switched out for rice and champurado was born.

The second story is as follows. Legend has it that Jose Rizal accidentally spilled a cup of hot chocolate onto his plate of rice and dried fish. When he got scolded by his siblings, he told them he meant to do that, and called it champurado. Fun fact: Legend also has it that I was named after him because we have the same birthday!

Champorado

Bagoong, a Filipino condiment I have learned to love more and more over the years, and still learning to love if I’m being honest. If you haven’t had it before, bagoong (pronounced bah-goh-ong) is a Filipino condiment made from fish or tiny shrimps that are salted/fermented for several weeks. There is an abundance of bagoong variations – with colors from light pink to dark brown and textures from firm to watery. Bagoong is used in many Filipino dishes and a staple if you cook Filipino food. My favorite variation is ginisang bagoong which is sautéed shrimp paste.

My cousin JR on my dad’s side told me this is the way they grew up eating eggs: eggs, tomatoes, onions, and bagoong alaman. I didn’t get to know my dad’s side of the family until I was a young adult, but even if I didn’t get to grow up with them, I at least feel like I’m getting to experience pieces of their childhood by cooking these dishes and variations that they grew up eating. In my cousin’s original version he uses 1 diced roma tomato, ½ medium onion, and 1 tsp bagoong alamang. Once the tomatoes start to wither, add 5 whisked eggs. No need for salt since the bagoong is salty already. My variation of this is as follows (ps. whichever one you follow, it’ll be tasty no matter what!) Thanks to my cuz for sharing these recipes with me, I’m very grateful and happy about it.

Eggs & Tomatoes with Bagoong

It’s like longsilog, but all mixed together ~ which makes for easy eating. And these days easy meals are necessary because anything I can eat with one hand while holding the baby in the other is clutch!

Longanisa Fried Rice

Tortang Talong is a classic Filipino eggplant omelet known for its simple yet delicious flavors. This beloved dish features grilled or roasted eggplants that are mashed and mixed with eggs and seasonings, then pan-fried to golden perfection. It’s a versatile and satisfying meal that can be enjoyed for breakfast, lunch, or dinner. In my opinion it is the tastiest way to eat eggplant!

Tortang Talong

Tortang giniling is a Filipino omelette traditionally made with ground beef, however, you can use whatever you have on hand. I’ve made it with chicken, turkey, and pork and they have all turned out delicious. Although it’s a called an omelette, it’s actually cooked more like a fritter. I like that you can make these omelettes as big or as small as you want! In this recipe I specifically use 1/4c measurements to make smaller omelettes. It’s fun to eat and you can make a whole bunch. This recipe yields approx 8 fritter omelettes?

Tortang Giniling

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