Heavenly Treats for Rainy Retreats

Rainy days or rain storms bring a gloomy and dreary atmosphere that tempts us to stay in bed and just wake-up when Mr. Sun shows up.  Kids also tend to be restless from being forced to stay indoors with limited activities.  Good thing moms are always there to whip something up to brighten up a cold and dreary day and keep our tummies happy at the same time. Here are some warm heavenly treats that our mom prepared for us while we were growing-up which I now make for my own little ones.

Hot Cocoa with toasted ensaymada

Ingredients:

Put two pieces of tablea discs or tablets in one cup of hot water (use milk for a more creamy drink).  Dissolve tablea with continuous stirring using medium to low heat until you reach the desired consistency.  Add sugar as desired and serve.

Ensaymada may be bought from your neighborhood bakery or your favorite bakeshop.  My favorite ensaymada brands are from Red Ribbon bakeshop, Mary Grace and Muhlach’s ensaymada.  Ensaymada may be eaten as is but I prefer to pop it in the toaster with a bit of butter on top for a creamier and tastier treat.

Chicken Sotanghon Soup

Ingredients:

1. Soak ½ kilo sotanghon noodles in water and set aside.
2. Boil chicken breast in water with 1 pc minced onion. Season with salt and pepper or use chicken broth cubes if preferred.
3. Remove cooked chicken breast, cool and shred.  Set aside chicken broth.
4. Put oil in a pan, brown minced garlic and set aside.
5. Use the same pan and oil to sauté 1 pc of minced onion until transparent
6. Add chicken broth and bring to a boil.
7. Drain sotanghon noodles and put into boiling chicken broth.
8. Add shredded chicken pieces and vegetables.
9. Adjust seasoning
10. Top with toasted garlic and spring onions before serving

Champorado with dried fish

There are two ways to prepare champorado, the traditional way or making it from scratch and the busy mom’s way which simply entails boiling one pack of instant champorado mix in water.

To prepare it the traditional way, you may use tablea or cocoa powder, milk, sugar, salt and glutinous rice. Mix all the ingredients together put to a boil, stirring constantly, and let simmer until the glutinous rice is cooked.  Some choose to cook the glutinous rice separately adding it to the cocoa mixture once cooked.

When the toddlers are already clamoring for a bowl of champorado, I opt for the easy way.  My preferred brand is White king instant champorado mix which we also used while growing up, the consistency and taste is as close as the real thing.  All you have to do is buy a packet and follow the instructions at the back then add milk and sugar before serving

Champorado is best enjoyed when paired with dried fish.  You can choose from any of the popular Filipino dried fish like tuyo, daing na bisuggo, danggit, dried dilis.