Champorado: The Comfort Food for My Spirit and Soul
My name is Justin Ho Guo Shun and I am a Singaporean living in the Philippines since 2020. I came to the Philippines to oversee a few humanitarian projects, and while it has been a rewarding experience, it has also been challenging at times. I often find myself missing my home and the familiar comfort of my culture's food.
One day, while I was feeling particularly homesick, I was invited to a neighborhood "salo-salo" by a group of locals who had become my friends.
"Salo-salo" is a Filipino term that means coming together and sharing food with friends and family. I was hesitant at first, feeling uncertain about my ability to fit in with the group, but my friends reassured me and encouraged me to join them.
As I arrived at the gathering, I was struck by the warmth and welcoming atmosphere of the event. The neighborhood had transformed a small park into a festive gathering place, with tables and chairs set up in a large circle. The smell of grilled meats and the sound of laughter filled the air.
I was welcomed into the circle with open arms and introduced to everyone. As we sat down to eat, I was amazed by the spread of food in front of me. There was a variety of dishes, ranging from grilled meats to fried rice to bowls of steaming soup. My friends urged me to try everything and I eagerly complied, my mouth watering at the sight of all the delicious food.
I stumbled upon a local food called Champorado. It was a small stall at the side of the road and the aroma of the dish immediately caught my attention. The stall owner, a kind elderly woman, noticed my curious gaze and asked if I wanted to try some.
I nodded eagerly and she scooped out a generous portion of the creamy, chocolate-colored rice porridge into a small bowl. She then added a dollop of butter and a sprinkle of sugar before handing it to me. I took a hesitant spoonful and was immediately struck by the comforting warmth of the dish. It tasted rich and indulgent, yet also homely and familiar.
As we ate and chatted, I felt a sense of belonging and connection to the community that I had not experienced before. I realized that "salo-salo" was more than just a meal – it was a way for people to come together, share their stories and experiences, and support each other. It was a beautiful expression of the Filipino value of "Bayanihan", which is the act of working together and helping each other out as a community.
Anyway, Champorado is best served warm, when it is at its creamiest, but it is delicious either way.Both are excellent as a hearty breakfast or snack, but they are much better when drizzled with coconut or condensed milk. Try it with some of our vegan pandesal or on its own. You may keep Champorado (Tsampurado) for up to three days in the fridge or three months in the freezer. To prevent freezer burn and undue condensation, the Champorado should be allowed to cool to room temperature before being stored.
Reheating this creamy breakfast is best done in a pot or skillet on the stovetop or in a microwave-safe dish. The champorado may be thinned up with more coconut milk or water if necessary. Add a splash more coconut milk or condensed milk before serving.
As I sat at the stall savoring my Champorado, the elderly woman struck up a conversation with me. She told me that Champorado was a traditional Filipino breakfast food and that it was often served with dried fish. She chuckled at my surprised expression and explained that the combination of savory and sweet was actually quite common in Filipino cuisine. She also told me about the concept of "salo-salo", which means coming together and sharing food with friends and family.
I was intrigued and asked the woman if she could teach me how to make Champorado. She agreed and spent the next few hours teaching me the recipe and sharing stories about her life and the history of the dish. I learned that Champorado was originally a Spanish influence, but had been adopted and adapted by the Filipinos over time.
As the night drew to a close, I was filled with a sense of gratitude and joy. I had not only been treated to a delicious meal, but also to a glimpse into the heart of the Filipino culture. I left the "salo-salo" feeling nourished not just by the food, but also by the warmth and generosity of the people.
As I left the stall that day, I felt a sense of belonging and connection to the Philippines that I had not felt before. The elderly woman had not only introduced me to a delicious comfort food, but also to a piece of the country's cultural heritage and values. I left the stall with a full stomach and a full heart, feeling grateful for the unexpected connection I had made through Champorado.
Ever since that day, Champorado has become my favorite. It is a comfort food that brings me joy and a sense of connection to my temporary home in the Philippines. Every time I eat it, I am reminded of the kind elderly woman and the memories we shared. Champorado may just be a simple rice porridge, but to me, it represents so much more – the warmth and generosity of the Filipino people.
Because of Champorado, I now feel Philippine as my second home!