Champorado is a rice porridge variation which uses unadulterated chocolate known as tableya. I like having champorado for breakfast, I grew up pairing it with buwad (dried fish) or buwad bolinao (anchovies). I know a lot of people like that odd sweet-salty combination teasing the taste buds but nevertheless palatable.
Vic Thor Palarca
Mounting the 1st Info Caravan on Coffee in Maramag, Bukidnon was heaven on earth---at least for most coffee lovers and drinkers attending the event.
The wonders of coffee were discussed through coffee tasting (and testing) and also explored as a beauty soap ingredient. As partner during the event, Kape Maramag (the Rural Improvement Club and the product itself) was the star of the moment. A slew of coffee brands have popped up here and there to invade pantries and kitchen shelves, but for starters, Kape Maramag should be given a try.
A day before celebrating this month’s Rice Awareness Month in Valencia, Bukidnon, we were privileged enough to enjoy a meal with the Engallados at their Rescuer’s Stop. Rescuer’s Stop is a one-stop shop and food hub rolled into one to cater rice-based products to patrons on the go and foodie on the road conceptualized and managed by Nick Jay Arr Engallado (son of rice king Nicasio "Nick" F. Engallado) of Engallado’s Nature Farm.
Bukidnon has always had a strong tradition of farming, thanks to the commitment of its hardworking people who make full use of its rich agricultural land, rolling terrain and nutrient-rich soil. The abundance of high value crops, access to urban necessities in the cities, plus culinary fares influenced by a mix of traditions among seven indigenous tribes have shaped its rich foodways. Its proximity to Cagayan de Oro, with its dynamic tourism and booming restaurant industry, has also enabled Bukidnon to begin to develop a more modern take on the ways that they eat and cook.
One look and one would think that this fruit is of Tamaranean or Thanagarian origin---very alien! What with the pink dragon-like scales and inside flesh filled with teeny-weeny black seeds.
Once considered as exotic and expensive, this emerging hot commodity being yanked out from obscurity is slowly becoming popular among the health conscious and foodies like me in the form of a smoothie, juice, fruit shake, salad or as a cocktail mix.
Dodol is a Maranao delicacy which is made from sticky rice, coconut milk and sugar. It has become a popular Iftar food aside from being served during celebrations like wedding and thanksgiving. I am writing this blog in time when Ramadan is about to start.