The Food Snapshot of Silkwind’s September 2016 issue features the Philippine champorado which I photographed Thanx to Silkwinds, Silk Air’s inflight magazine, the Philippine champorado is featured in the September issue of the magazine, which I photographed. Each month, the one page feature highlights a particular food from Silk Air’s network of destinations. Some of the other food features that I’ve submitted also included the leche flan in a past issue.
The champorado is a Filipino comfort food made from rice and chocolate, preferably from tablea medallions that are readily available in the market. These are rich and 100% ground chocolate directly made from cocoa beans. Champorado is best eaten during afternoons as snacks, or especially during cool and rainy days, mixed with evaporated milk and sugar. Some eat it with crunchy dilis, dried anchovies, as a side dish. This particular champorado is made with rich Belgian dark and white chocolate from one of the high end restaurants in Metro Manila.
I've always considered Cebu Pacific Air's onboard eats as expensive because it is. But I've always been curious, beyond the cup noodles and biscuits, are their savory sandwiches and filled bread buns worth the expense? I wanted to find out.
Philippine street food at a five star setting while watching the famous Manila Bay sunset? Of course, only at the historic Manila Hotel! Manila Hotel's Sundeck offers an irresistible Bar Bites buffet of Philippine street food. It's the same familiar street food that we enjoyed over the years but what…
My champorado photo in #Food #Snapshot 4 #Silkwind’s September issue #comfortfood #magazine
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My champorado photo in #Food #Snapshot 4 #Silkwind’s September issue #comfortfood #magazine
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