Champorado

1. Background

1.1. Its history can be traced back from Mexico. During the galleon trade between Mexico and the Philippines, there were Mexican traders who stayed in the Philippines and brought with them the knowledge of making champorado (this is also the reason why there is Tuba in Mexico) Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine champorado by adding rice.

2. Picture

3. Ingredients

3.1. Tablea Chocolate

3.2. Malagkit Rice

3.3. Brown Sugar

3.4. Milk

4. https://en.wikipedia.org/wiki/Champorado https://panlasangpinoy.com/2013/02/18/easy-champorado-recipe/

5. Procedure in Making

5.1. Pour water into a cooking pot then boil the water

5.2. Dissolve the tablea chocolate in the water by stirring

5.3. Add-in the rice. Let the water re-boil. Set the heat to low-medium and then stir almost constantly to avoid sticking. The rice should be ready when it absorbs the water

5.4. Dissolve sugar in the water

5.5. Serve the champorado in bowls and top it off with condensed milk

6. Marketable

6.1. This product is marketable because this is a recognized delicacy in the Philippines and people of all ages like this dish since it is a childhood dish that reminds us of our youth and the slight sweetness and bitterness cause by "imbalance" of cooking tastes good

7. Embody Filipino Product

7.1. This product embodies Filipino Culture since it goes to show how a simple dish like this can put a smile on a persons face and it shows how us Filipinos are simple and are grateful for everything.