Easy 5 Minute Nutella Champorado Filipino Style Recipes

EASY 5 - MINUTE NUTELLA CHAMPORADO (FILIPINO-STYLE)

Steps:

• Follow package directions on how to make a bowl of oatmeal. (To make it "soupy", just add an extra 1/2 cup of water.).
• When oatmeal is cooked, serve in a bowl, and stir in sugar and chocolate-hazelnut spread until thoroughly combined.
• Drizzle evaporated milk over chocolate oatmeal mixture and serve.
• Stir and enjoy!
• Optional: You can add fresh sliced strawberries, fresh blueberries, fresh raspberries, sliced bananas, or any fruit to your taste.

AUTHENTIC FILIPINO CHAMPORADO

Steps:

• Mix all ingredients together (except milk) in a large pan. Cover.
• Put on high heat until boiling for 3 minutes. Mix.
• Put on low heat for 30-40 minutes (still covered). Mix often to prevent sticking. Add more water of you want it more thin.
• Serve hot with a swirl (or a cup!) of evaporated milk on top! Enjoy!

SHORTCUT FILIPINO-STYLE ENSAYMADA ESPECIAL

Steps:

• Take a sweet roll
• Spread butter on top.
• Sprinkle sugar over the butter.
• Garnish with cheese and ham.
• Eat & enjoy!

ADOBO FILIPINO STYLE

Steps:

• Combine all ingredients except cooking oil in pot and let stand for at least 30 minutes.
• Simmer covered for one hour until meat is tender. Drain and reserve sauce.
• Heal oil in skillet. Brown meat on all sides. Transfer to serving dish.
• Pour off remaining oil in skillet. Add reserved sauce and cook for a minute or two, scraping all brown bits sticking to the pan. Remove bay leaf. Pour sauce over meat and serve.

CHICKEN AND PINEAPPLE MACARONI SALAD (FILIPINO STYLE)

Steps:

• Boil Macaroni till cooked, set aside in fridge as you are preparing the following ingredients.
• dice chicken breast into cubes.
• dice pineapple (tidbit size).
• peel and dice apple.
• dice cheddar cheese.
• mix raisins along with the cooked macaroni and all diced ingredients in a large bowl, stir in enough mayonnaise to bind all ingredients together as you don't want your salad too fattening and too creamy.
• Sprinkle with a pinch of salt and pepper, you may serve this delicious salad at room temp or cold from your fridge. enjoy!

CHAMPORADO (FILIPINO CHOCOLATE RICE PORRIDGE/PUDDING)

Steps:

• In a large deep pan, mix all the ingredients except for the sugar and, bring to a quick boil. Stir to incorporate the chocolate powder and to prevent rice from sticking to the pot. Once it has boiled, lower the heat and bring to a simmer.
• Stir once in a while and cook until rice is tender. It may take up to 25-30 minutes for the sticky rice to cook. It doesn't cook as fast as regular rice.
• When the mixture becomes a bit dry and the rice has not softened yet, you may pour in more milk or water, as needed, until the rice is fully cooked and the desired consistency is reached. See below. I prefer a thicker porridge rather than a watery one.
• Add the sugar and mix it inches Try the champorado and adjust the taste to your liking.
• Serve in individual bowls with additional milk on the side.