It’s not often we get to spend time with relatives visiting from the Philippines for a family member’s wedding. Carmina's father was getting married in Tacloban , and everyone flew miles to attend the big day. On the first day of our arrival, before the event began, my cousin Mariles suggested we have dinner together. Mariles asked if we enjoy eating seafood, and I told her we do. Carmina messaged all the family members Mariles wanted to invite and asked if they were free for dinner. Mariles had informed everyone we'll be having dinner at Ocho Seafood & Grill located in Tacloban. My dad arranged for a driver so we could all ride together in a van. Upon entering, Mariles informed all the family members that she had already preordered our meals. The only thing we had to order was our beverages. Crispy Kangkong with dipping sauce Calamaries with dipping sauce Sisig Pork Nilaga Fish Chicken Inasal Crab Shrimp Grilled Squid We also enjoyed pinakbet , though I ...
My friend from California who is also a Filipina taught me this recipe she doesn't prefer to eat rice during her breakfast and when her children want to eat an Filipino breakfast instead of using rice for the request of her family she would make an American champorado oatmeal version served with dried tuyo (fish).
American Champorado Oatmeal Version Recipe
Ingredients:
- 1 Cup - Instant Oatmeal (any brand)
- 3 Cup - Milk
- 4 Tbsp. - Coco Powder (any brand)
- Sugar (optional)
- Dried Tuyo
Cooking Instructions:
- Cook the oatmeal the same procedure on the brand you plan to use instead of cooking with water you will cook it with milk when oatmeal is fully cooked add coco powder stir and transfer to a serving bowl.
- In a pan when hot add small amount of cooking oil add tuyo until cooked best with your champorado just like the Filipino way just the healthy version.
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