The Rainy Day Duos


Its the rainy season once again. Most runners, including me, faces their off peak at this time of the year. Good thing for me because I really declared this month of June as a No Running (racing that is) Month. (Well, aside fro Im experiencing my “runner’s downhill”, but thats another story!)

What’s the best thing to do when its raining outside and got stuck at home, what else but to EAT. Eating keeps us warm during this season. What are the favorites during this cold weather, nothing else but the Rainy day Duos: Champorado & Tuyo  and Arroz Caldo & Lumpia.

The tropical storm ‘Falcon’ recently made most of people stay at home and crave for these tandems. After talking with online running friends, I started to have cravings for Champorado, (chocolate congee) I checked the ref for some Tablea, (tablets of cocoa powder made from cacao beans grown in Bohol), glad I still have some from our last trip in Bohol in February. Then I simmer some rice right away, and started cooking Dried Fish or Tuyo on the other side of the stove. In less than 30 minutes I was able to make my lunch for the day. The sweetness of the Champorado balanced the saltiness of the Tuyo which  made it a perfect match. But instead of condensed milk or regular sugar I used Muscovado sugar, an unrefined, all natural cane sugar. So you’re a health conscious person and watching your calories this is best for you, with 11 calories/ 4 grams (approx. 1 tsp).

Rainy day duo #1

Ingredients

5 Tablets of Tablea

1/2 cup rice

2 cups water

Muscovado sugar

Condensed/powdered milk (optional)

Procedure

Cook rice in water until it softens. Water may reduce depending on the type of rice you use. Add water if needed. Once the rice is cooked add and melt the Tablea and keep on stirring until the chocolate mix to rice and water. Add sugar if desired. Another option to sweeten the champorado is to add condensed milk before serving.

On a separate pan, fry some dried fish in oil. Serve Hot.

The next day, Falcon hasn’t left the country yet so its still raining and we’re still experiencing cold weather. Thought of an all-in one meal which will keep us warm as well. Another good tandem is Arroz Caldo which literally means “Hot Rice” a popular Filipino comfort food during this cold season. While at the market I saw Togue, munggo sprouts, and I remembered I was craving for Lumpiang Togue the other day. So we bought some ingredients and decided to have this to match the Congee — Veggies and Carbs in a cold rainy day.

Arroz Caldo

Ingredients

2T oil

1 Head Garlic minced, divided to half

1 med onion minced

1 medium ginger cut into strips

1/4 K chicken wings

2 cups rice

4 cups water

1 chicken bullion

salt and pepper to taste

2T fish sauce

1t kasubha

spring onions chopped

Procedure

In a pan, put oil and fry the other half of the minced garlic until its golden brown. Set aside.

In a pot, put oil, saute garlic, ginger and onion. Add chicken and simmer until the chicken’s oil come out. Add rice mix all together until the flavor coats the rice. Add water and bring to boil. Cook for about 20 minutes or until the rice has cooked. Add water if its too thick. Season with Fish sauce or patis, and pepper. Add kasubha for the yellow tint.

Add chopped spring onions and fried garlic before serving.

Lumpiang Togue (Bean Sprout Pockets)

Ingredients

2T oil

5 cloves of garlic minced

1 medium onion

1/8 gm ground pork

2T hibe or dried shrimp

1/2 k togue / bean sprouts

salt and pepper to taste

1T patis

egg wrapper

Procedure

In a pan heat oil, saute garlic and onion. Add ground pork and cook until golden brown, add the dried shrimp/hibe. Add salt and pepper to taste. Add in the bean sprouts and  mix until the flavor coats the sprouts and until it wilts. Add patis. Lower heat until the sprouts cooks. Once the sprouts are cooked, take off the heat set aside and let it cool a little.

Once the temperature has lowered, start rolling 2 spoonfuls of the mixture to a sheet of egg wrapper. When the mixtures are all rolled fry them in a pan of oil.  Serve hot. Makes 7 medium rolls.

Vinegar dip

1/2 cup vinegar

1T soysauce

1T sugar

salt and pepper to taste

chilli chopped

Procedure

Mix all together in a bowl. Adjust the taste on personal preference.

Bon appetit!

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